Turkey Feta Phyllo Bake Food

TURKEY-FETA PHYLLO BAKE

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch skillet, melt butter over medium high heat. Cook onion in butter 5 minutes, stirring occasionally, until onion is tender. Add turkey; cook 8 to 9 minutes or until turkey is no longer pink. Add spinach and garam masala, stirring until blended. Cool 5 minutes.
• Stir cheese, pine nuts, salt and egg into turkey mixture until well blended. Spoon into baking dish.
• Unroll phyllo sheets; cover with plastic wrap or towel. Place 1 phyllo sheet on top of turkey mixture; spray with cooking spray. Repeat with remaining 4 phyllo sheets; spray top sheet. Bake 15 to 20 minutes or until phyllo is crisp and golden brown.

GROUND TURKEY PHYLLO PIES

Steps:

• Sauté garlic in a couple tsp olive oil on low heat. Mix ground turkey with Worcestershire sauce, salt, pepper, spinach and 1/4 of the feta cheese. Mix to incorporate.
• Add the meat mixture to garlic and cook; add the olives 1 minute before removing meat from heat.
• Allow to cool.
• Chop the artichoke hearts; add to cooled mixture along with remaining feta.
• Cut phyllo pastry in to wide strips depending on desired size (Keep under moistened towel while working).
• Combine melted butter and EVOO.
• Add some paprika for color if desired.
• Brush phyllo with butter/olive oil and keep layering till 4 or 5 sheets.
• Spoon in mixture and fold phyllo in triangle flag fold.
• Place face down on baking sheet.
• Sprinkle with Some Zattar or Adonis seasoning or some sesame seeds.
• Bake @375 15-20 minutes.

FETA CHEESE TURKEY BURGERS

Steps:

• Preheat the grill for medium high heat.
• In a large bowl, combine turkey, feta cheese, olives, oregano, and pepper. Mix together, and form into patties.
• Lightly oil the grate. Place patties on the grill. Cook for 10 to 12 minutes, turning halfway through.

SPINACH AND FETA BOREK

Steps:

• Heat oven to 350 degrees. Make the filling: In a large bowl, combine spinach, parsley, dill, scallions, oregano and eggs and stir to incorporate. Season with salt and pepper, then add Maras pepper, feta and Manchego, and stir well.
• Brush a 10-inch pie plate or skillet with lightly with olive oil. (You can also use a 9-by-13-inch pan for a rectangular pie.) Line with 1 sheet of phyllo, letting the excess fall over the sides of the pan. Brush phyllo lightly with olive oil, then follow with 2 more sheets, brushing each with oil.
• Pour the filling into the phyllo-lined pan, spreading it to the edges with the back of a spoon. Top with 3 more sheets of phyllo, brushing each sheet with olive oil before adding the next.
• Fold the ends of the phyllo back over the top and toward the center of the borek, and brush with oil. With the palm of your hand, press down on top layer to make the pie compact. (Alternatively, roll the excess toward the center to form a rim.)
• Bake for 30 minutes, until golden. Let rest for a few minutes before cutting into wedges. The borek is also good served at room temperature.

TURKISH SPINACH & FETA BOREK

Steps:

• To make the filling: Fry the onion in the olive oil on a medium heat for a few minutes until a pale golden colour. Add the salt & pepper, followed by the spinache & cook for a further couple of minutes. Remove from the heat & stir in the feta then set aside to cool.
• In a bowl, whisk the eggs, olive oil & milk.
• Grease a 2L casserole dish. Place 2 sheets of the phyllo in the bottom of the casserole - the phyllo should cover the bottom & the sides of the casserole. Brush 2-3 tbsp of the eggy mix over the top of the phyllo.
• Take another 2 sheets of phyllo, this time folding them so that they cover the bottom of the casserole only & brush with the eggy mix.
• Spread the spinach & feta filling over the phyllo & level gently with the back of a spoon.
• Cover the filling with another 2 sheets of phyllo, remebering to brush with the eggy mix. Contine layering the phyllo until it is used up. When you have used the last 2 sheets of phyllo, brush with the eggy mix then gently pull up the bottom sheet of phyllo & place it over the top sheet.
• Use the rest of the eggy mix to cover the top of the borek - this is important to stop it from burning.
• Place in the fridge to set for 3 hours then cook in a preheated oven at 1750c / 350f. Bake in the middle of the oven until it is golden brown.