Best Turkey Spanakopita Wraps Recipes

CHICKEN OR TURKEY SPANAKOPITA BURGERS AND FRIES WITH YOGURT DIP

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.

TURKEY SPANAKOPITA BURGER

Steps:

• Heat a large skillet over medium heat. Add olive oil and onion and sauté for about 5 minutes, stirring frequently. Add garlic and cook for 30-60 seconds, stirring frequently. (You don't want the garlic to burn. By the way, if you like garlic like I do, use the 4 cloves.)
• On a cutting board, chop spinach quickly. I grab a fistful, roll it, and cut it into ribbons. You don't get points for finesse with this recipe, so don't overthink it. Add spinach to skillet and cook and stir for another 1-2minutes, just to wilt. Remove mixture from pan to a bowl and allow to cool.
• In a large mixing bowl, place turkey, oregano, pepper, paprika, coriander, thyme and red pepper flakes. (If you have a low stock of herbs and spices, just use the oregano and paprika and call it a day.) Blend, using hands. Add olives, cheese and cooled spinach mixture and blend lightly, using hands, until ingredients are relatively evenly distributed.
• Using hands, form mixture into 4-5 patties, place in a flat covered container and refrigerate for an hour and up to overnight. This allows the burgers to firm up a bit, otherwise they are very soft from all the add-ins.
• When ready to cook, heat a skillet over medium heat, add a tablespoon of olive oil to the pan, add patties and cook for about 5 minutes on each side. (Internal temperature should be 160F degrees, which you can check with an instant-read thermometer if you like.)
• Serves 4-5.

RACHAEL RAY'S SPANAKOPITA BURGERS

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.