Turkey and Phyllo Pie

Ingredients

2 mediums leeks, thinly sliced

1 clove garlic

1 tablespoon butter or margarine

3 slightly-beaten eggs

10 ounces package frozen chopped spinach, thawed and well drained

1 cup shredded mozzarella cheese (4 oz)

2/3 cup milk

2 tablespoons grated Parmesan cheese

1/4 teaspoon black pepper

2 cups chopped cooked turkey

4 sheets frozen phyllo dough (18x14-inch rectangles), thawed

3 tablespoons butter, melted

Preparation

In a medium skillet, cook leeks and garlic in 1 tablespoon hot butter until leeks are tender. In a large bowl, combine leek mixture, eggs, spinach, mozzarella cheese, milk, parmesan cheese and pepper. Stir in turkey; set aside.

Lightly brush 1 sheet of phyllo with some of the melted butter; fold in half crosswise. Cover remaining phyllo with plastic wrap and a damp kitchen towel to prevent drying. Gently press folded phyllo into a 9-inch pie plate; allow ends to hang over edge. Repeat with remaining sheets of phyllo and remaining butter, staggering phyllo in pie plate so the bottom and sides are evenly covered.

Spoon turkey filling into phyllo crust. Fold ends of phyllo toward the center. Bake, uncovered, in a 375 degree oven for 45 to 50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Cut into wedges to serve.