Turkey Spanakopita Wraps Recipes

Steps:

• Mix together the cream cheese and Dijon mustard until smooth. Spread each tortilla with about 2 tablespoons of the cream cheese mixture, spreading to within 1/4 inch of the edge of the tortillas.
• Arrange about 1/4 cup of shredded lettuce on each tortilla, and press the lettuce down into the cream cheese mixture. Place 2 turkey slices per tortilla over the lettuce, and sprinkle with 2 tablespoons of shredded Swiss cheese. Top each tortilla evenly with tomato, avocado slices, and crumbled bacon.
• Roll each tortilla up tightly, and cut in half across the middle with a slightly diagonal cut.

Steps:

• In small bowl, mix cream cheese spread, feta cheese and olives. Spread evenly over tortillas, covering completely.
• Arrange turkey over cream cheese mixture, covering half of each tortilla. Top turkey with spinach leaves.
• Starting with topped side, roll up each tightly. Wrap individually in plastic wrap. Refrigerate until completely chilled, at least 1 hour.
• To serve, trim off ends of each roll; cut each into 3 sections. Cut each section in half on a slight diagonal.

Steps:

• In a small bowl, beat cream cheese and salad dressing until smooth. Spread over tortillas. Layer with turkey, cheese, avocado and tomato. Roll up tightly; cut in half.

Steps:

• Preheat oven to directions on the package and bake fries until crisp.
• Heat a large nonstick skillet over medium heat. To one side, add a little extra-virgin olive oil and a tablespoon of butter. When butter melts, add the chopped garlic and chopped red onion and cook 5 minutes. Transfer the onions and garlic to a bowl to cool. Return pan to heat.
• Wring the defrosted spinach dry buy twisting it in a clean kitchen towel over your sink. Separate the spinach as you add it to the bowl with cool onions, garlic and season with 1 teaspoon of oregano. Add in feta crumbles then chicken or turkey, grill seasoning and a drizzle of extra-virgin olive oil. Mix and form into 4 patties, 1-inch thick. Raise heat on pan to medium-high. Add patties and cook 6 inches on each side.
• Season the sliced cucumbers and tomatoes with salt and pepper. Toast rolls, if you prefer.
• Place remaining chopped cucumber, the crushed clove of garlic, yogurt, 1 teaspoon oregano and juice of 1/2 lemon in a food processor. Add a little salt and process the sauce until smooth. Transfer to a small dish and serve with the fries as a dipping sauce. Rinse out the processor bowl and return to base.
• Place red peppers, parsley and olives in food processor, season with salt and pepper and process until a paste forms. Place cooked burgers on roll bottoms. Top the burgers with sliced cucumber, tomato, reserved red onions, shredded arugula and hot peppers, if using. Slather roll tops with red pepper and olive paste and serve with chips of choice.

Steps:

• Place oven rack in center of the oven and preheat to 400 degrees F.
• Preheat a small pan over medium to medium high heat. Add oil and onion and saute 5 minutes. Place onion in a bowl. Add chopped dry, defrosted spinach and season with salt, pepper and nutmeg. Add feta to the bowl and combine it with spinach. Add beaten egg and sour cream to the bowl and combine with cheese, spinach and onion.
• On a large work surface, place 1 sheet of phyllo. Paint half of the sheet with a little melted butter, paying extra attention to your perimeter. Fold sheet in half. Pile 1/4 of your spinach mixture into a log shape working 2 inches from bottom and each side. Tuck bottom up and fold both sides in, then roll and wrap upwards until you reach the edge of the dough sheet. Each pastry will resemble an egg roll. Paint the seam and the ends of the roll with butter and set roll seam side down on a cookie sheet. Repeat and make 4 rolls. Bake 15 minutes or until lightly golden all over and serve.

Steps:

• Heat a large nonstick skillet over medium heat.
• To one side, add a little extra-virgin olive oil and a tablespoon of butter.
• When butter melts, add the chopped garlic and chopped red onion and cook 5 minutes. Transfer the onions and garlic to a bowl to cool.
• Return pan to heat.
• Squeeze all the water out of the thawed spinach.
• Separate the spinach as you add it to the bowl with cool onions, garlic and season with 1 teaspoon of oregano.
• Add in feta crumbles then chicken or turkey, grill seasoning and a drizzle of extra-virgin olive oil.
• Mix and form into 4 patties, 1-inch thick.
• Raise heat on pan to medium-high.
• Add patties and cook 6 minutes on each side.

Steps:

• When working with phyllo pastry it is important to keep it covered with a damp towel, so that it doesn't dry out.
• That being said, we can begin.
• Preheat oven to 375ºF.
• Line a cookie sheet or jelly roll pan with parchment paper.
• Prepare filling:.
• Melt 3 tablespoons of butter in a large sauté pan.
• Sauté garlic, onion and mushrooms over medium heat until tender, about 5-7 minutes.
• Add spinach and season with salt and pepper to taste.
• Sauté spinach mixture for 2-3 minutes, and then add dill and stir to combine.
• Transfer spinach mixture to a mixing bowl, and add lemon juice, feta and eggs.
• Mix well.
• Make spanakopita roll:.
• Lay one sheet of phyllo pastry on parchment paper lined cookie sheet, and brush with butter.
• Repeat with each remaining sheet.
• Place filling in a log shape near one edge of the pastry, and fold sides over (like what you would do for egg rolls or burritos).
• Roll up the spanakopita roll, making sure the seam is at the bottom.
• Bake spanakopita roll 45 minutes to an hour, or until golden.