Spanakopita with Phyllo And Almonds

20 sheets 9x13 size phyllo dough
1 20ozpackage low fat ground turkey
1.5 fist size onions chopped finely- ( about 3-4 cups)
2 small cans sliced button mushrooms
3 cloved crushed garlic
1 teas Cavender's
16oz bag frozen spinach( don;t use boxes as they have more liquid)
1 cup slivered almonds
.5 stick salted butter
3 Tbls olive oil
2 oz shredded 2% cheese( Cheddar or Mozzarella)

In a large non stick pan- brown onions, add garlic and turkey and cook until turkey is brown. Add mushrooms and spinach and cook until dry( if you want speed this- just drain the liquid once all is hot throughout)

remove from heat and set aside.
In a 9 by 13 pyrex dish layer the first 6 sheets of phyllo one at a time- brush lightly with a combination of the melted butter and olive oil. Keep dough from drying out by covering with a piece of saran wrap and a damp dish towel between layers.

When you have a nice base of phyllo dough- sprinkle lightly with .33 cups slivered almonds.

Evenly spread half the turkey mix over the phyllo- sprinkle the cheese over this. Then repeat 6 sheet layer of phyllo brushed with butter oil mixture, almonds and remaining turkey mixture. Use remaining 8 sheets phyllo brushes with butter for top layer and bake at 350 for 30- 40 minutes until phyllo puffs and turns golden.

Slice once down the middle- length wise- then across to 3 times to make 8 uniform squares. Serve immediately with a green salad.


Serving Size: makes 8 "5 by 3.5 inch" servings

Number of Servings: 8

Recipe submitted by SparkPeople user BIGOLEDIVA.