A filling of ground turkey, spinach and feta finds a home in flaky phyllo in these tasty pastry pouches.
- 20 sheets Athens® Phyllo Dough (9″x14″), thawed
- 1/4 cup olive oil
- 3/4 pound ground turkey (or chicken)
- 4 cups fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup pine nuts, roasted
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon ground cinnamon
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- 2 tablespoons butter
- Bourbon Sauce:
- 1/3 cup shallots, minced
- 1/4 cup bourbon
- 1 1/2 cups fat-free chicken broth
- 2 teaspoons tomato-based barbeque sauce
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350°F.
In a large skillet, heat 1 tablespoon oil over medium heat. Add turkey and cook for about 5 minutes. Stir in spinach and cook until wilted, about 3 minutes. Add feta, pine nuts, salt, paprika, cinnamon and parsley, stirring to combine. Remove from heat.
In a small saucepan, melt the butter with 2 tablespoons oil over medium heat. Unroll and cover phyllo with plastic wrap, then a damp towel to prevent drying out. Lay one sheet of phyllo on work surface and brush lightly with oil/butter mixture. Layer and repeat with 3 more phyllo sheets to create a stack of 4 sheets. Cut into two, 5-inch squares. Place about 1/4 cup of filling in center of each square. Brush phyllo from edge of filling to each point of square lightly with water. Gather points of square and pinch together just above filling. Brush pouch with butter-oil mixture. Repeat process 4 times to make 10 pouches.
Place filled pouches at least 1″ apart on baking tray. Bake 20 to 25 minutes or until golden brown.
While the pouches are baking, prepare the bourbon sauce. In large skillet, heat 1 tablespoon oil over medium heat. Add shallots and sauté 1 minute, stirring constantly. Deglaze shallots in pan with bourbon. Add broth and barbecue sauce and cook about 3 minutes, or until broth mixture is reduced.
Serve pouches warm with bourbon sauce.