Description
This Phyllo Dough Ground Turkey Casserole is a flavorful and hearty dish featuring spiced ground turkey simmered with aromatic vegetables and a creamy curry sauce, all topped with crispy golden phyllo dough. It’s a perfect weeknight dinner that combines tender meat, vibrant greens, and a delightful crunch, delivering a satisfying fusion of textures and flavors.
Ingredients
Main Ingredients
- 2 Tablespoons avocado oil
- 1 medium yellow onion, diced small
- 1 medium red bell pepper, diced
- 2 Tablespoons minced garlic
- 2 pounds lean ground turkey (or a combo of breast and dark meat, or dark meat)
- 1 Tablespoon tomato paste
- 2 1/2 teaspoons curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 2 teaspoons fine sea salt
- 1 teaspoon black pepper
- 1/2 cup full-fat Greek yogurt
- 1 cup full-fat canned coconut milk, stirred before pouring
- 3 cups fresh spinach, chopped
- 1 cup frozen peas
- 1/4 cup chopped fresh cilantro (plus more for garnish)
- 6 sheets phyllo dough, defrosted
- Avocado oil cooking spray
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the casserole later.
- Sauté Veggies: In a large, wide Dutch oven or deep oven-safe casserole dish, heat 2 tablespoons of avocado oil over medium heat. Add the diced onion and red bell pepper and sauté for 6-8 minutes until they start to soften.
- Add Garlic: Stir in 2 tablespoons of minced garlic and cook for 1 minute until fragrant, making sure the garlic does not burn.
- Brown Turkey: Add 2 pounds of lean ground turkey to the pot. Break it into small pieces using a spatula and cook for 8-10 minutes, stirring occasionally, until the turkey is mostly cooked through and beginning to brown.
- Combine and Simmer: Add 1 tablespoon tomato paste, 2 1/2 teaspoons curry powder, 1/2 teaspoon turmeric, 1/2 teaspoon ground cumin, 2 teaspoons fine sea salt, and 1 teaspoon black pepper to the turkey mixture. Then stir in 1/2 cup full-fat Greek yogurt and 1 cup full-fat canned coconut milk. Mix well and let it simmer for 2 minutes to develop the flavors.
- Add Veggies: Stir in 3 cups chopped fresh spinach, 1 cup frozen peas, and 1/4 cup chopped fresh cilantro. Mix until the spinach wilts and ingredients are evenly combined, then turn off the heat.
- Scrunch Phyllo: Take 3 sheets of defrosted phyllo dough and layer them on one half of the casserole dish, scrunching them slightly to create texture. Repeat the process with the remaining 3 sheets on the other half of the dish.
- Grease Phyllo: Spray the entire surface of the phyllo dough generously with avocado oil cooking spray to help achieve a crispy, golden finish when baked.
- Bake Casserole: Place the casserole dish in the preheated oven and bake for 14-15 minutes until the phyllo dough is golden brown and crisp.
- Cool and Serve: Remove the casserole from the oven and let it cool for 5 minutes before serving. Garnish with additional chopped fresh cilantro if desired.
Notes
- For a richer flavor, dark meat turkey can be used alone or combined with breast meat.
- Ensure phyllo dough is completely defrosted before layering to prevent tearing.
- Use avocado oil spray generously for the crispiest phyllo topping.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
- Feel free to swap peas for other vegetables like diced carrots or green beans for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion (Indian-inspired flavors with Western casserole style)
