Turkey Spanakopita with Sun-Dried Tomato Sauce

Turkey Filling:

In a large sauté pan, heat the oil over medium-high heat. Add turkey and sauté 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:

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:

In a sauté 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:

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