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Greek Phyllo Wraps

Greek Phyllo Wraps


  • 3 tbsp olive oil
  • 1 cup onion diced
  • 2 tsp garlic minced
  • 1 ¼ lb ground turkey
  • ½ cup red bell pepper diced
  • 2 tbsp fresh lemon juice
  • 1 tbsp dried oregano
  • ½ tsp kosher salt
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp black pepper
  • ¼ cup scallions chopped
  • 4 oz feta cheese crumbled
  • 16 sheets 9x14" phyllo pastry, thawed
  • ¾ cup olive oil
  • Dill sprigs optional


  1. Heat 3 tbsp oil in a large nonstick skillet over medium-high heat; sauté onion 3 minutes. Add garlic and continue to sauté 1 minute. Stir in turkey and cook 5 minutes, or until browned. Add bell pepper, lemon juice, and seasonings; cook 1 minute. Remove from heat, spoon off any excess fat, and cool 5 minutes. Stir in scallions and feta.
  2. Preheat oven to 425º. Line a rimmed baking sheet with foil or a silicone mat.
  3. Brush 1 phyllo sheet with oil, add a dill sprig just off center toward one of the short ends, if desired. (Keep other phyllo sheets covered with a slightly damp clean dish towel). Top with a second phyllo sheet; brush with oil. Spoon ½ cup turkey mixture on the opposite short end from the dill, leaving a 1-inch margin. Fold sides in over mixture, then roll. Place wraps seam side down on prepared baking sheet; brush with oil. Repeat with remaining turkey, phyllo, and oil.
  4. Bake for 15 minutes, or until browned. Let stand 5 minutes to cool.


Source: Cuisine at Home, August 2004