Turkey Artichoke Phyllo Pie

Culinary Setting
Cooking Style
Boneless Breast


1 lb TURKEY BREAST CUTLETS, cut into 1/2-inch strips

1/2 c leeks, thinly sliced

2 Cloves garlic, minced

2 tsp olive oil

1 Package (9 oz) frozen artichoke hearts, cut in half

1 tsp dried thyme leaves

1/2 tsp dried oregano

1/2 tsp crushed red pepper

1/2 tsp salt

5 Servings (2/3 c each) couscous, cooked according to package directions

10 Phyllo pastry sheets, defrosted according to package directions

Butter-flavored, non-stick cooking spray


In large non-stick skillet, over medium-high heat, saute turkey, leeks and garlic in oil 3 minutes or until turkey is no longer pink. Stir in artichoke hearts, thyme, oregano, red pepper and salt; cook 1 minute. Remove skillet from heat and stir in couscous. Set aside.

Coat 9-inch, deep-dish pie plate with non-stick spray. Remove phyllo sheets from package. Work with one phyllo sheet at a time. (Keep remaining phyllo covered with a damp cloth following package directions)

Place one phyllo sheet in center of pie plate; coat completely with non- stick spray; layer 5 more sheets on first sheet, coating each with non- stick spray and fanning each slightly to the right. (The overhanging phyllo sheets should form a circle around the pie plate).

Fill phyllo shell with turkey mixture. Top with 4 remaining phyllo sheets, coating each with non-stick spray, fanning to the right to cover turkey mixture. Roll overhanging phyllo up to edge of pie plate to form a high rim around filling. Coat top and edge with spray. Bake at 400 degrees F for 20 to 25 minutes or until golden brown.

Nutrition Facts

Total Calories 354

Total Fat 5 g

% Daily Total Fat 12

Cholesterol 47 g

Sodium 400 mg

Total Carbohydrates 51 g

Protein 26 g