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Turkey and Spinach Pie
Ingredients
3 ounces butter, softened, but not melted
8 sheets filo pastry
Sesame seeds
Grated parmesan cheese
8 ounces fresh spinach
Salt and white pepper, to taste
1 tablespoon oil
1 large onion, sliced
2 cloves garlic, crushed
1/2 teaspoon ground cumin
1 pound minced cooked turkey
4 ounces mozzarella cheese, grated
1/2 teaspoon ground nutmeg
Directions
Trim the spinach and wash thoroughly. Put the leaves in a large pan with no extra water and cook, covered, for three to five minutes, shaking the pan occasionally, until the leaves are soft. Drain well.
Brush a shallow 8-inch pie dish with soft butter and line with six sheets of pastry, brushing each sheet with soft butter. Make sure the pastry edges overlap edges of the dish.
Heat oil in a pan and saute the sliced onion until starting to soften. Stir in garlic and cumin and cook for one minute. Mix the turkey with plenty of seasoning, then add mozzarella cheese and ground nutmeg.
Place half the spinach in base of dish. Cover with half the onion mixture, then spread with meat. Add final layer of onions, then top with remaining spinach.
Brush remaining sheets of filo pastry with butter. Cut into strips and arrange at random over top of pie. Sprinkle with sesame seeds and parmesan cheese, then bake in a preheated 375 degree F oven for 30 minutes, or until golden and tender.