Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Claire Smith
Recipe by Cooking Light March 1999

Gallery

Credit: Becky Luigart-Stayner; Styling: Mary Catherine Muir

Recipe Summary test

Yield:
8 purses (serving size: 1 purse)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Source

Houston's Daily Review Cafe

Nutrition Facts

160 calories; calories from fat 51%; fat 9g; saturated fat 3.3g; mono fat 3g; poly fat 2g; protein 13.2g; carbohydrates 7.7g; fiber 1.5g; cholesterol 39mg; iron 2.4mg; sodium 272mg; calcium 79mg.
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