Colour me heretical but I’m more about the things I can do with turkey leftovers than I am about the full-on turkey dinner itself. Don’t get me wrong, I do enjoy a nice turkey dinner, which is possibly why I cooked three of them this month – only one was for our household and was destined to become turkey florentine. This recipe is easily vegetarianised by replacing the turkey with mushrooms or by omitting it altogether.
What you need:
3 cups cubed cooked turkey meat
1/2 lb. chopped baby spinach
3/4 cup feta cheese
1 475 g tub of ricotta cheese
2 tbsp dried basil
2 tsp ground nutmeg
1 large red onion, finely chopped
1 454 g pkg phyllo pastry
1/2 cup olive oil
Our recipe is going to give us 4 large rolls – enough for 12 servings (we’re going to put a couple of them in the freezer for another meal because, frankly, I’m a little tired of turkey at this point.)
Mix everything but the phyllo and olive oil in a large bowl:
On a very dry surface lay out two sheets of phyllo and brush with oil:
Add two (or three – most phyllo packages contain about 18 sheets because they tear easily and some folk are more perfectionistic than I) more sheets to that. Spread one quarter of the turkey/spinach/cheese/etc mixture over 1/3 of the phyllo area like so:
Fold the left edge over the mixture, then the top and bottom. Lightly brush the newly exposed phyllo bits with more oil then carefully roll over once:
Brush that newly exposed bit of phyllo with oil and continue rolling and brushing until you’re all out of phyllo. Place your log/roll thingy on a slight greased baking sheet or baking stone and brush the top and sides with a little oil again.
Preheat your oven to 400 degrees.
This is what it looks like before it goes into the oven:
Bake for 20 minutes until golden brown and comes out looking like this: