Greek Tur­key Filo Spi­rals

Makes 6, Prep 50 mins, Cook 20 mins NEW FOOD IDEAS

New Idea - - New Food Idea -

500g left­over tur­key, shred­ded 1 cup sea­soned stuff­ing mix 200g feta, crum­bled 1 cup pit­ted kala­mata olives ½ cup fresh oregano leaves 2 spring onions, thinly sliced 1 tblsp finely grated

lemon rind 2 tblsps lemon juice 2 tblsps wa­ter 2 cloves gar­lic, crushed Salt and pep­per, to taste 12 sheets filo pas­try 150g but­ter, melted ¼ cup pine nuts Ex­tra fresh oregano,

to gar­nish Lemon cheeks, to serve

1 Place tur­key, stuff­ing mix, feta, olives, oregano, onions, rind, juice, wa­ter and gar­lic in a food pro­ces­sor. Sea­son with salt and pep­per. Process un­til com­bined. 2 Place one sheet of pas­try on a clean, dry bench with the long side fac­ing you. Brush with but­ter. Place an­other sheet on top and brush with more but­ter. 3 Place a gen­er­ous ½ cup of tur­key mix­ture down one long side of pas­try. Mould into a tube about 2cm in di­am­e­ter. Roll to en­close. Place on lined oven tray and shape into a spi­ral. Re­peat to make 6. Brush with but­ter. Sprin­kle with nuts. 4 Cook in a hot oven (200C) for about 20 min­utes, or un­til golden brown. 5 Gar­nish with fresh oregano. Serve with lemon cheeks.

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