These turkey-and-cheese-filled phyllo packages make great appetizers all by themselves, or you can serve them with the clay-pot chicken recipe.
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
How to Make It
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.