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

How to Make It

Step 1

Preheat oven to 375°.

Step 2

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

Step 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.

Step 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.

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