Turkey and Phyllo Pie
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 1:22am

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

1 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. 2 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. 3 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.

About


From the Better Homes and Gardens New Cookbook.