1 ½ cups (375 mL) cooked turkey breast, cut into chunks
1 large egg
½ stick (1/4 cup/60 mL) unsalted butter, melted
4 sheets phyllo pastry
In a large pot add all of the spinach and cook on medium heat until wilted. Pour spinach into a large colander and squeeze as much liquid from the spinach as possible. Place spinach bundle on a cutting board and chop finely.
In a large fry pan, add olive oil, onions and garlic and sauté until tender. Turn off the heat and add spinach, dill, lemon zest, red pepper, turkey meat and egg. Mix to combine and set aside to cool.
Preheat oven to 375ºF (190ºC).
Melt butter in a small bowl and set aside.
Lay out phyllo pastry, one sheet at a time, brushing each sheet with melted butter. Lay one sheet on top of the other, making sure that the edges are lined up. Lay the spinach and turkey filling along the long side closest to you and start to roll, forming a log. Place the log seam-side down on a baking sheet, brushed with melted butter. Brush any remaining butter over the surface of the log and pinch the ends to close.
Bake for 30 minutes or until golden and crisp. Let stand for 5 minutes before cutting with a serrated knife.
Suggested VQA Wine Pairings
Selected by the BC Wine Institute & Wine Country Ontario.
Lake Breeze 2011 Semillon
Tawse Sketches of Niagara Chardonnay
Suggested Canadian Brewery Pairings
Selected by Thirst for Knowledge Inc.
Okanagan Spring 1516 Bavarian Lager
Steam Whistle Pilsner
Paddock Wood Brewing Czech Mate
With this streudel, a beer needs to complement the phyllo pastry and also needs to marry well with the spinach and herbs.
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