Yield: 32 Establishment: Restaurant, Club Operation, Catering Operation   Ethnicity: Greek   Meal Type: Appetizer   Preparation Method: Bake   Product Type: Ground Turkey

Turkey Filling

1/2 Cup olive oil

3 Pounds GROUND TURKEY

2 Tablespoons fresh lemon zest, minced

4 Teaspoons garlic, minced

4 Teaspoons salt

2 Teaspoons freshly ground black pepper

4 Teaspoons dried oregano leaves

3 Tablespoons flour

1 Quart cream

2 Cups spinach, chopped & lightly packed

2 Cups kalamata olives, pitted & chopped

2 Pounds Feta cheese, crumbled

In a large saute pan, heat the oil over medium high heat. Add turkey and saute until partially done, breaking up the turkey into small pieces. Add lemon zest, garlic, salt, pepper and oregano. Continue to stir until turkey is done. Stir in flour and cook until well-mixed. Blend in cream. Continue to stir and allow the sauce to thicken (approximately 2 minutes). Remove from heat and stir in spinach, olives and Feta. Transfer mixture to a bowl, cover and refrigerate.

Assembly

48 Sheets phyllo dough

2/3 Cup vegetable oil

Place one sheet of phyllo on a clean surface, brush lightly with vegetable oil: repeat to build three sheets of phyllo. With the wide end at the top, cut into 4 equal strips. Place 1/4 cup of the filling at the top of each strip and fold into a triangle. Continue to fold corner to corner. Repeat process to assemble 64 spanakopita triangles. Brush each packet with oil and place on hotel pans. Bake in preheated 425 degree F oven about 10 minutes or until golden brown.

Sun-dried Tomato Sauce

1/2 Cup olive oil

3 Tablespoons garlic, minced

1/2 Cup sun-dried tomatoes, minced

4 Teaspoons dried oregano leaves

2 Teaspoons freshly ground black pepper

1 Gallon tomatoes with juices, chopped

In a saute pan, heat oil over medium high. Stir in olive oil, garlic, sun-dried tomatoes, oregano, pepper and tomatoes. Cook to reduce to a thick sauce consistency (about 4-5 minutes).

Plating

As needed lemon zest

As needed oregano sprigs, washed & dried

Nap 1/2 cup sauce on plate and shingle 2 turkey spanakopita atop sauce. Garnish with lemon zest and fresh oregano sprigs. Serve hot.

Recipe Source: Recipe provided by Chef Fred Manion of Lennie's Brewpub in Bloomington, IN Chef: Fred Manion Chef Fred Manion has received numerous awards in the past few years; two of them have been first place awards in the National Turkey Federation Recipe contest. He was the only chef to receive multiple awards, which were the subjects of feature stories in Restaurant Hospitality and Midwest Foodservice News. He is the creative force behind Lennie's Brewpub and has been for the past three years. Restaurant: Lennie's Brewpub Location: Indiana

Nutrition Facts Calories 470   Calories from Fat 310 % Daily Value* Total Fat 35g 54% Saturated Fat 13g 65% Cholesterol 90mg 30% Sodium 850mg 35% Total Carbohydrate 24g 8% Dietary Fiber 3g 12% Sugars 3g   Protein 17g   Vitamin A 30% Vitamin C 45% Calcium 15% Iron 15% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4