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.
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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