Spanakopita with Ground Turkey

Tonight was our second night in the adventures with ground Turkey.  I decided to make an old favorite, Spanakopita but add the ground Turkey (or chicken).  I first had Spanakopita when we lived in Arcata CA and had bought some from the deli at the Arcata Co-op.  It was really good, buttery and surprising as I wasn’t a big Spinach eater.  In the 15 years since then, I’ve experimented with various Spanakopita recipes and have one I like.  It’s probably not authentic at all, but I like it and that is what counts for me.

Spankopita recipe collectionSpanakopita TKD

Tonights recipe is below.

Spanakopita (TKD)

Recipe By     :Troy Deierling
Serving Size  : 6     Preparation Time :0:20
Categories    :

Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
1/2         pound  Phyllo dough
1            package  Spinach — frozen
Salt — (sea salt preferred)
1/2      teaspoon  minced garlic
1/2          each  Minced Onion
1/4         pound  Fresh mushrooms sliced
Olive oil and butter
Fresh ground pepper — (taste)
3                     Eggs
1/4           cup  Feta cheese
1/4           cup  Grated parmesan
1/2           cup  Ricotta cheese
1/2      teaspoon  Dry parsley
1/2      teaspoon  Organo
1/8      teaspoon  Ground Dried rosemary
1/2      teaspoon  Basil
1/2      teaspoon  Thyme
4        tablespoons  Butter — (1 stick) or use Smart Balance
1              pound  ground chicken — or ground turkey
1                cup  Mozzarella cheese

Thaw the spinach.  Squeeze out excess moisture.  Saute the onion and
mushrooms in a little olive oil and butter with the garlic and salt
and pepper to taste.  When both onions and mushrooms are tender remove
from heat.  Beat the eggs in a large bowl and crumble in the feta, add
the parmesan, ricotta , then the spinach, onions, mushrooms, stir in
the parsley, organo, rosemary, thyme, some freshly ground pepper, and
a little salt (remembering the feta is very salty).

Butter a 8X8 inch baking pan and in it spread 4 phyllo dough
sheets, brushing each with melted butter.  Pour in the spinach
filling, then cover with the remaining filo sheets (buttering each as
before).  Tuck the top filo over the bottom and flute the edges.  Score
the top 3 filo sheets into square or diamond shapes.  Bake in a
moderate oven (350) for 40-50 minutes or until crisp and a golden
chestnut color.  Remove from oven and let stand for 15 minutes before
cutting.  Serve warm.

Variations: add dill, a handfull of raw rice, scallions instead of

This recipe is a compilation of several variation and comes out to be
the best I’ve had.  I’ve cut down this one for an 8×8 dish

TKD Updated in 2009

“ 2009”


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