Embezzler's Purses

Embezzler's Purses Recipe
Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
These turkey-and-cheese-filled phyllo packages make great appetizers all by themselves, or you can serve them with the  clay-pot chicken recipe.

 

Yield:

8 purses (serving size: 1 purse)

Recipe from

Cooking Light

Nutritional Information

Calories 160
Caloriesfromfat 51 %
Fat 9 g
Satfat 3.3 g
Monofat 3 g
Polyfat 2 g
Protein 13.2 g
Carbohydrate 7.7 g
Fiber 1.5 g
Cholesterol 39 mg
Iron 2.4 mg
Sodium 272 mg
Calcium 79 mg

Ingredients

8 green onion tops
2 teaspoons olive oil
3/4 pound ground turkey
8 ounces packaged fresh spinach (about 4 cups)
1/2 cup (2 ounces) finely crumbled feta cheese
1/4 cup pine nuts, toasted
1/4 teaspoon salt
1/4 teaspoon black pepper
Dash of paprika
Dash of ground cinnamon
4 sheets frozen phyllo dough, thawed
4 teaspoons butter or stick margarine, divided and melted

Preparation

Preheat oven to 375°.

Cook onion tops in boiling water 2 minutes. Drain and plunge into ice water; drain.

Heat olive oil in a large nonstick skillet over medium-high heat. Sauté turkey 5 minutes or until done. Add spinach; cook until spinach wilts. Stir in cheese and next 5 ingredients (cheese through cinnamon); remove from heat.

Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly brush with 2 teaspoons butter. Top with a second phyllo sheet; cut into 4 squares. Spoon 1/3 cup turkey mixture in center of each square. Gather 4 corners of phyllo and crimp to seal, forming a purse. Tie 1 green onion strip around top of each purse. Repeat with remaining phyllo, butter, turkey mixture, and green onion strips. Place purses on a baking sheet, and bake at 375° for 8 minutes or until golden brown.

Claire Smith,

Houston's Daily Review Cafe,

Cooking Light

March 1999
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