Pastry stuffed with Turkey and Spinach Filling

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 162.2
  • Total Fat: 9.4 g
  • Cholesterol: 46.7 mg
  • Sodium: 252.8 mg
  • Total Carbs: 7.5 g
  • Dietary Fiber: 3.3 g
  • Protein: 15.1 g

View full nutritional breakdown of Pastry stuffed with Turkey and Spinach Filling calories by ingredient
Submitted by:

Introduction

Different versions of this are found all throughout the middle east and Mediterranean- My version pulls from the greek an Lebanese versions for a healhier, more filling way. I did not add the pastry calories in because you can use puff pastry( the ready to cook kind) , Phyllo dough, or basically any dough you like to bake in. All you need is an 8 inch square or round- this recipe makes 10 LARGE pastries( meal sized) but you can make smaller versions if you like. Just remember- the more pastry you use the higher the calories. I tried to pack my version with the lean and filing spinach and turkey. ** you can also cut the filling calories by almost a third by leaving out the almonds and feta- but I like a little crunch in mine and the feta adds a bit of salty to it all so you may need to adjust your seasonings if you do. Tjis can also be made with ground beef, lamb or chicken..or even shredded chicken, pork or beef. I would avoid shrimp because they will be tough by the time your pastry is golden brown. But any "turf" meat should do- again- you'll need to adjust the calories- but have fun! It's a very versatile recipe. I have even made this as a "Pie" with a puff pasty topping over a filled store bought pie crust. Different versions of this are found all throughout the middle east and Mediterranean- My version pulls from the greek an Lebanese versions for a healhier, more filling way. I did not add the pastry calories in because you can use puff pastry( the ready to cook kind) , Phyllo dough, or basically any dough you like to bake in. All you need is an 8 inch square or round- this recipe makes 10 LARGE pastries( meal sized) but you can make smaller versions if you like. Just remember- the more pastry you use the higher the calories. I tried to pack my version with the lean and filing spinach and turkey. ** you can also cut the filling calories by almost a third by leaving out the almonds and feta- but I like a little crunch in mine and the feta adds a bit of salty to it all so you may need to adjust your seasonings if you do. Tjis can also be made with ground beef, lamb or chicken..or even shredded chicken, pork or beef. I would avoid shrimp because they will be tough by the time your pastry is golden brown. But any "turf" meat should do- again- you'll need to adjust the calories- but have fun! It's a very versatile recipe. I have even made this as a "Pie" with a puff pasty topping over a filled store bought pie crust.
Number of Servings: 10

Ingredients

    2 teas olive oil or butter
    1 large onion- chopped
    1 package ground turkey(93% lean)
    zest of 2 lemons
    juice of 2 lemons
    1 teas cavender's greek seasoning( or any seasoning you like)
    2 boxes(10oz each) frozen spinach- thawed
    .5 cups slivered almonds
    .5 cup crumbled feta

    ** you will need some sort of pastry to bake this in- I didn't include in calories because you can use whatever you like- I use puff pastry and it usually takes about 2.5 oz dough per pastry if you're making the full 10 servings. Phyllo would also be wonderful in this. You would need 8x8 squares- 5 per serving.

Directions

In a large nonstick pan over med hi heat- add onions and oil- cook about 5 min till onion is tender

add 2 cloves pressed garlic , lemon zest, and lemon juice and cook till dry- about 5 more minutes- stir to keep garlc from scorching.

Add turkey and cavenders and cook- breaking up meat until browned(5-10 minutes)

Add spinach and cook till mixed well and mix is dry( 10 more minutes)

Divide into 10(or more servings) and place in pastry of choice- pinch edges of pastry to seal( if using puff pastry) or brush a little water over edges and pinch closed if using phyllo.

Place on a baking dish with a lip and spray with butter flavored cooking spray. Bake at 375- till slightly golden( bottom will brown first)- then carefully use a spatula to flip (do NOT break open pastries) and cook an additional 5-10 minutes until both sides are golden. Remove and place on a plate lined with paper towels.

You can serve immediately-( and eat with a fork) or you can wait a few minutes and pick up pastry and eat like a sandwich.

Serving Size: makes 10 LARGE servings!

Number of Servings: 10

Recipe submitted by SparkPeople user BIGOLEDIVA.

TAGS:  Poultry |

Rate This Recipe