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Embezzler's Purses

Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
Yield 8 purses (serving size: 1 purse)
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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

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

  3. 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.

  4. 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.