Turkey, Spinach and Brie Filo Pie Recipe
Ingredients
| 175 g / 6 oz frozen leaf spinach, thawed | ||
| 75 g / 3 oz butter | ||
| Olive oil | 1 Tablespoon | |
| 25 g / 1 oz pine nuts | ||
| 375 g / 12 oz boneless turkey breast, cut into strips | ||
| 175 g / 6 oz Brie cheese, rind removed, cut into chunks | ||
| Onions spring | 4 , chopped | |
| Dried oregano | 1 Teaspoon | |
| Grated rind and juice of 1 lemon | ||
| 250 g / 8 oz filo pastry, thawed if frozen | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1. Preheat the oven to 200°C/400°F/Gas Mark 6.
2. Prepare the spinach by squeezing out excess water and chopping roughly.
MAKING
3. In a frying pan melt 25 g / 1 oz of the butter with the oil, fry the pine nuts for 1-2 minutes.
4. Then add the turkey and fry such that browned.
5. Lower the heat and fry for 5 more minutes such that cooked.
6. Mix the contents of the pan with the spinach, Brie, spring onions, oregano, lemon rind and juice, and seasoning.
7. Melt the remaining butter in a pan, grease a baking sheet and cover it with 3 layers of filo pastry
8. Brush each layer with melted butter and place the spinach filling on the centre third of the pastry, about 2.5 cm / 1 inch from the top and bottom edges.
9. Layer the remaining pastry over the filling, brushing with the butter, fold in the all sides of the pastry to en-close the filling and scrunch the pastry on top.
10. Place in a preheated oven for 25 minutes, until the pastry is golden and crisp.
SERVING
11. Serve hot with garnish as per desire.
1. Preheat the oven to 200°C/400°F/Gas Mark 6.
2. Prepare the spinach by squeezing out excess water and chopping roughly.
MAKING
3. In a frying pan melt 25 g / 1 oz of the butter with the oil, fry the pine nuts for 1-2 minutes.
4. Then add the turkey and fry such that browned.
5. Lower the heat and fry for 5 more minutes such that cooked.
6. Mix the contents of the pan with the spinach, Brie, spring onions, oregano, lemon rind and juice, and seasoning.
7. Melt the remaining butter in a pan, grease a baking sheet and cover it with 3 layers of filo pastry
8. Brush each layer with melted butter and place the spinach filling on the centre third of the pastry, about 2.5 cm / 1 inch from the top and bottom edges.
9. Layer the remaining pastry over the filling, brushing with the butter, fold in the all sides of the pastry to en-close the filling and scrunch the pastry on top.
10. Place in a preheated oven for 25 minutes, until the pastry is golden and crisp.
SERVING
11. Serve hot with garnish as per desire.
Chef
