Turkey Strudel

From Everyday with Rachael Ray



Ingredients:
7 tablespoons butter
2 onions, finely chopped
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 1/4 pounds ground dark-meat turkey
1/4 cup plus 1 tablespoon pine nuts, toasted and finely chopped
8 ounces baby spinach
Salt and pepper
1 egg, beaten
9 sheets frozen phyllo dough, thawed

Directions:
1. Preheat the oven to 375°. In a large skillet, melt 3 tablespoons butter over medium-high heat. Add the onions, cardamom and cinnamon and cook, stirring, until the onions are softened, about 5 minutes. Add the turkey and cook, breaking up the meat, until no longer pink, about 5 minutes. Transfer to a bowl and stir in the pine nuts.

2. Return the skillet to high heat. Add the spinach and cook until wilted, about 2 minutes. Drain, squeezing out the excess liquid. Chop the spinach and add to the turkey mixture; season with salt and pepper. Stir in the egg.

3. In a microwave, melt the remaining 4 tablespoons butter. On a parchment-lined baking sheet, lay out a sheet of phyllo and brush with some melted butter. Place another sheet on top and brush with more butter. Repeat with the remaining phyllo and butter.

4. Mound the turkey mixture lengthwise into the center of the phyllo. Fold the short ends over the filling and brush with butter. Fold a long end over the filling, then roll up to enclose. Bake until golden, about 25 minutes. Let cool for 10 minutes. Halve the roll crosswise, then cut each half diagonally.

Comments:
I used puff pastry instead of phyllo as usual and it turned out fine. I also left out the butter completely, cooking the onions in olive oil and the turkey in its own fat. Overall, good flavor. Not spectacular.