PHYLLO PARCELS WITH MOROCCAN TURKEY

Staying safe in Corona virus time: read the guest blog post by Phillip Klebba here.

Not too long ago I blogged about a savory pie made with olive oil crust and ground turkey. It was delicious, and I knew I wanted to re-visit it shortly after. Today I share a departure on that recipe, using a very similar filling but wrapped with phyllo dough. It is considerably lighter, especially because I use a light hand with the olive oil spray in between the layers. Works great and is a lot kinder on the waistline.

PHYLLO PARCELS WITH MOROCCAN TURKEY
(from the Bewitching Kitchen)

large or jumbo size muffin pan, makes about 5 parcels

for the parcels:
1 box of phyllo dough, thawed in fridge overnight
olive oil spray

for the filling:
3 tablespoons olive oil, divided
1 + 1/2 pounds ground turkey
2 large carrots, cut in pieces
8 oz mushrooms cut in pieces
2 celery ribs, minced
1 + 1/2 tsp salt
1 shallot, minced
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground turmeric
1/4 tsp ground cumin
1 tablespoon harissa, or to taste

Brown the ground turkey in a large skillet using 2 tablespoons of olive oil, and seasoning with 1 tsp salt. Once the meat is brown, transfer to a bowl. Add one more tablespoon of olive oil and saute the carrots, shallot and mushrooms, sprinkling all the spices and the final 1/2 tsp salt over the veggies as they cook. Once the veggies start to get some color, add the harissa, the ground turkey reserved, and mix everything gently. Reduce the heat, cover and simmer 5 minutes. Transfer to a bowl and cool it completely.

Lay your phyllo sheets and cut squares large enough to cover the whole inner surface of the muffin pan. Lay 3 sheets of phyllo over each hole, each slightly  twisted in relation to the previous one, and spray a very light amount of olive oil as you lay them. Add the cold filling, get one square and fold it in four, so that you are left with a small amount of pastry that can sit right on top of the filling (see photo on the composite below).  Crunch all the phyllo from the base layers over the top, spray olive oil.

Bake at 375F for about 25 minutes, or until golden. Let it cool for 10 minutes before removing from the pan. They should un-mold very easily and neatly.

ENJOY!

to print the recipe, click here

Comments: The idea for these little parcels came from the new cooking show by Nadiya Hussein, “Time to Eat.” She used this method to make little apple pies but I really liked the way she handled the phyllo and wanted to adapt for a savory meal. Instead of fiddling with one sheet of phyllo at a time, it is a lot easier to just grab several sheets, cut them all at the same time in squares and then peel them off to place in the tin. Brilliant. I highly recommend the show, available on Netflix. A recipe from it should be on the blog soon.

The filling is already cooked, so you are basically just browning the phyllo and making it all crunchy and delicious. Super easy to assemble, this would be absolutely perfect for guests, and of course you could make it vegetarian-friendly. I imagine a filling with butternut squash and mushrooms, or eggplant and sweet peppers, lots of tasty ideas. You can also go for a hearty lamb filling, but with warmer weather on the horizon, lighter is definitely better.

We enjoyed it with mashed sweet potatoes, made sous-vide, but I need to tweak that recipe before sharing, there were a few “issues.”

Depending on the size of your muffin tin, you might be able to get 6 little parcels. They hold well in the fridge and to warm up what I like to do is run them in the microwave for 1 minute (yes, 60 seconds) and then transfer them to a hot oven for 10 more minutes. They turn out perfectly warm all the way through and the phyllo retains its nice texture.

ONE YEAR AGO: Roasted Corn and Zucchini Salad

TWO YEAR AGO: Fraisier Cake, A Celebration of Spring

THREE YEARS AGO: Zucchini Frittata with Roasted Tomatoes and Goat Cheese

FOUR YEARS AGO: Playing with Pectinase

FIVE YEARS AGO: Poached White Asparagus with Lemon and Pistachios

SIX YEARS AGO: Dan Lepard’s Saffron Bloomer

SEVEN YEARS AGO: Fesenjan & The New Persian Kitchen

EIGHT YEARS AGO: Quinoa Salad with Roasted Beets

NINE YEARS AGO: Pasta Puttanesca

TEN YEARS AGO: Miche Point-a-Calliere

WHEN LIFE GIVES YOU CHARD…

… you open a bottle of Chardonnay!  Yes, of course! But if the chard is as gorgeous as this batch I got last week:

Golden chard

you also need to find the perfect recipe to show it off.  I could have taken the simple route and made a saute to serve over pasta or as a side dish for some juicy grilled steak. But, I am aware that hubby is not as wild about chard as I am, so other possibilities came to mind: a quiche? an open tart? a gratin? I searched for a recipe in some of my cookbooks, but as it happens so often, the internet came to the rescue. I found this recipe and knew it would be a winner. I made a few changes, taking it slightly away from Greece and closer to Italy, to accommodate the ingredients I had around.

GOLDEN CHARD PIE
(adapted from Martha Rose Shulman’s recipe)

2 pounds Golden chard, stemmed
2 T olive oil
1/2 onion, diced
1/4 cup fresh herbs of your liking (I used basil and lemon thyme)
3 large eggs, beaten
4 ounces whole milk ricotta cheese
black pepper and salt to taste
dash of ground nutmeg
12 sheets of phyllo
olive oil spray

Bring a large pot of salted water to a boil, add the stemmed chard and blanch for 1 minute. Transfer the leaves quickly to a bowl with ice water. Drain and squeeze well. Chop coarsely and set aside.

Heat the olive oil in a non-stick skillet and saute the diced onion until it just starts to get some color. Add the chard, herbs, salt, pepper and nutmeg. Saute for a couple of minutes, remove from heat and allow it to cool.

Beat the eggs in a large bowl, add the ricotta cheese, mix to incorporate, add the saute chard mixture.

Spray a 10-inch baking dish with olive oil, layer 7 sheets of phyllo over the dish, allowing part of the sheets to hang outside (see photos). Spray each sheet with a little olive oil as you place it in the pan.

Add the filling, fold the hanging bits of phyllo over it, then cover the pie with 5 more sheets of phyllo, always remembering to spray some olive oil in between the layers. Tuck the edges into the sides of the pie.

Spray olive oil on the surface, cut 3 or 4 small slits to allow steam to escape.

Bake the pie at 375 F for 40 to 50 minutes, until golden.

Serve hot, warm, or at room temperature.

IMG_1264

more photos and comments, click here