So I decided last week I was going to make “Turkey and Phyllo Pie” from my Better Homes and Gardens cookbook. But the recipe calls for leeks, which I am sure Jeff wouldn’t eat, and also we’re not too fond of turkey. So I altered it a bit, and made it with chicken instead.

Original recipe:

2 leeks, thinly sliced
1 clove garlice, minced
1 tablespoon butter
3 slightly beaten eggs
1 10-ounce package of frozen chopped spinach, thawed/drained
1 cup shredded mozzarella (4 ounces)
2/3 cup milk
2 tablespoons Parmesan cheese
1/4 teaspoon black pepper
2 cups cooked turkey
4 sheets frozen phyllo dough, thawed
3 tablespoons butter, melted

Here’s what I used:

1 clove garlice, minced
1 tablespoon butter
3 slightly beaten eggs
1 10-ounce package of frozen chopped spinach, thawed/drained
1 cup shredded mozzarella (4 ounces)
2/3 cup milk
2 tablespoons Parmesan cheese
1/4 teaspoon black pepper
1 cup cooked chicken
4 sheets frozen phyllo dough, thawed
2 tablespoons butter, melted

Basically, you cook your chicken, simmer your garlic, and mix everything together sans chicken. Preheat the oven to 375 degrees. Then you add the chicken. Then you spread the melted butter on one sheet of phyllo dough, put it in a pie tin folded crosswise, and do the same with the other 3 so that the entire tin is covered with dough.

Then you dump in all the goodness that is your spinach cheese mixture, and fold the phyll dough towards the center. Then you stick it in the oven and let it bake for about 45 to 50 minutes. And eat. Delicious!

And…for the left over phyllo dough, you make baklava. More on that to come.