Turkey Spanakopita with Sun-Dried Tomato Sauce

BOOKMARK

PRINT

DELICIOUS

Description

Recipe provided by Chef Fred Manion of Lennie’s Brewpub in Bloomington, IN

Ingredients

1/2 Cup: olive oil
3 Pounds: GROUND TURKEY
2 Tablespoons: fresh lemon zest, minced
4 Teaspoons: garlic, minced
2 Teaspoons: salt
2 Teaspoons: freshly ground black pepper
4 Teaspoons: dried oregano leaves
3 Tablespoons: flour
1 Quart: cream
2 Cups: spinach, chopped & lightly packed
2 Cups: kalamata olives, pitted & chopped
2 Pounds: Feta cheese, crumbled
48 Sheets: phyllo dough
2/3 Cup: vegetable oil
1/2 Cup: olive oil
3 Tablespoons: garlic, minced
1/2 Cup: sun-dried tomatoes, minced
4 Teaspoons: dried oregano leaves
2 Teaspoons: freshly ground black pepper
1 Gallon: tomatoes with juices, chopped
As needed: lemon zest
As needed: oregano sprigs, washed & dried
* Click to ingredient to choose one

Directions

1
TURKEY FILLING: In a large sauté pan, heat the oil over medium high heat. Add turkey and sauté until partially done, breaking up the turkey into small pieces. Add lemon zest, garlic, salt, pepper and oregano. Continue to stir until turkey is done.
2
Stir in flour and cook until well-mixed. Blend in cream. Continue to stir and allow the sauce to thicken (approximately 2 minutes).
3
Remove from heat and stir in spinach, olives and Feta.
4
Transfer mixture to a bowl, cover and refrigerate.
5
ASSEMBLY: Place one sheet of phyllo on a clean surface, brush lightly with vegetable oil: repeat to build three sheets of phyllo. With the wide end at the top, cut into 4 equal strips.
6
Place 1/4 cup of the filling at the top of each strip and fold into a triangle. Continue to fold corner to corner.
7
Repeat process to assemble 64 spanakopita triangles.
8
Brush each packet with oil and place on hotel pans. Bake in preheated 425 degree F oven about 10 minutes or until golden brown.
9
SUN-DRIED TOMATO SAUCE: In a sauté pan, heat oil over medium high. Stir in olive oil, garlic, sun-dried tomatoes, oregano, pepper and tomatoes. Cook to reduce to a thick sauce consistency (about 4-5 minutes).
10
PLATING: Nap 1/2 cup sauce on plate and shingle 2 turkey spanakopita atop sauce. Garnish with lemon zest and fresh oregano sprigs. Serve hot.