Turkey and Kale Stuffed Phyllo Triangles

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Turkey and Kale Stuffed Phyllo Triangles

  • 4 tablespoons olive oil, divided

  • 1 onion, diced

  • 1 bunch kale, stems removed and finely chopped

  • 2 cloves garlic minced

  • 1 lbs ground turkey

  • 1 cup fresh herbs

  • 1/2 cup feta cheese

  • 1/2 package phyllo dough

  • melted butter

  • 1 cup yogurt

  • 1/2 cucumber grated and strained

  • zest of 1 lemon

  • pinch of salt

Preheat oven to 425°F.

In a large cast iron pan add 2 tablespoons olive oil over medium heat. Add the onion and cook for 4 to 6 minutes or until onion is soft and translucent. Add the garlic and a pinch of red pepper flakes and cook for another 30 seconds. Add the kale and cook for another 2 to 3 minutes or until the kale is soft and wilted. Place the kale mixture in a large bowl.

Add the remaining olive oil into the same pan over medium high heat. Add the ground turkey and brown the turkey for about 6 to 8 minutes or until cooked through. Add the turkey to the bowl with the kale. Add the dried oregano and parsley and mix well. Let cool slightly the fold in the feta and taste for salt and pepper.

Lay 1 piece of phyllo on a clean dry surface. Fold in half lengthwise. Place about 1 tablespoon of the mixture in the bottom corner of the strip then pull the corner over the filling. Begin to roll the phyllo around the filling wrapping in a triangle shape.

Place the phyllo triangle on a parchment lined baking sheet and bake for 20 to 22 minutes or until phyllo is golden brown.

While the triangles are cooking, mix together the yogurt, lemon zest, cucumber, and salt

Serve the triangles warm with the cucumber yogurt sauce.

Makes about 14 phyllo triangles

Fridge ForagingAmanda FredericksonComment