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Turkey& Spinach Pie

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Submitted by grigg001

YIELD

servings

PREP

15 min

COOK

20 min

READY

45 min

Ingredients

3 86.7
OUNCES ML/G BUTTER
melted
8 8
SHEETS, SHEETS, PHYLLO (FILO) PASTRY SHEETS *
0
VEGETABLES
prepared to serve *
For the filling
8 231.2
OUNCES ML/G SPINACH
fresh
1 15
TABLESPOON ML VEGETABLE OIL
1 1
LARGE LARGE ONIONS
and
1 1
CLOVE CLOVE GARLIC
peeled and crushed
½ 2.5
TEASPOON ML CUMIN
ground
1 453.6
POUND G TURKEY
minced
4 115.6
OUNCES ML/G MOZZARELLA CHEESE
grated
½ 2.5
TEASPOON ML NUTMEG
ground

Directions

Preheat Oven to 190C/375F/Gas Mark 5.

Trim spinach and wash it thoroughly.

Put leaves in a large pan with no extra water but a little salt, and cook, covered, for 3 to 5 minutes, shaking pan occasionally, until leaves are soft.

Drain Well.

Brush a shallow 8-inch pie dish with melted butter and line with 6 sheets of pastry, brushing each sheet with melted butter.

Ensure pastry edges overlap edges of dish.

Heat oil in a pan and sauté sliced onion until starting to soften.

Stir in garlic and cumin, and cook for 1 minute.

Mix turkey with plenty of seasoning, then add mozzarella cheese and ground nutmeg.

Place half the spinach in base of dish.

Cover with half the onion mixture, then spread with meat.

add final layer of onions, then top with remaining spinach.

Brush remaining sheets of filo pastry with butter.

Cut into strips and arrange at random over top of pie.

Sprinkle with sesame seeds, then bake in preheated oven for 30 minutes, or until golden brown and tender.

Serve with prepared vegetables.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 210g (7.4 oz)
Amount per Serving
Calories 481 62% from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 16g 82%
Trans Fat 0g
Cholesterol 147mg 49%
Sodium 373mg 16%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 81g
Vitamin A 25% Vitamin C 8%
Calcium 27% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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