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Phyllo Topped Ground Turkey Casserole in a pot and served on a plate.
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Phyllo Dough Ground Turkey Casserole

I could eat this Ground Turkey Casserole every week! With a creamy turkey and veggie base, it’s mildly spiced, kind of like a warm curry. Then, the phyllo topping adds a satisfying crunch and Greek-inspired spanakopita vibes. I'm completely obsessed! Layered in one dish, it’s ready in 45 minutes, is SO easy to make, and has 63 grams of protein. If you’re looking for a fun new healthy, high-protein dinner idea, you need this phyllo casserole in your life! 
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 -6 Servings
Calories 595kcal
Author Christine McMichael

Equipment

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 works amazing too
  • 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 the oven to 375°F.
  • In a large wide dutch oven (or deep oven safe casserole dish/braising dish), heat the oil over medium heat. Add the onion and pepper and sauté for 6-8 minutes until they begin to soften.
  • Add the garlic and cook for 1 minute.
  • Mix in the turkey and break into small pieces. Cook for 8-10 minutes, mixing occasionally and breaking pieces apart often until mostly cooked through.
  • Add the tomato paste, curry powder, turmeric, cumin, salt, yogurt and coconut milk. Mix and simmer for 2 minutes.
  • Mix in the spinach, peas and cilantro. Turn off the heat.
  • Layer 3 sheets of phyllo dough and scrunch over half of the dish. Repeat with remaining 3 sheets of phyllo dough on the other half of the dish.
  • Spray phyllo all over with avocado oil spray.
  • Bake for 14-15 minutes, until the phyllo is golden brown and crispy.
  • Let cool for 5 minutes before serving.

Video

youtube.com/watch?v=4P5NUrYvaSc&sttick=0

Nutrition

Serving: 1Serving | Calories: 595kcal | Carbohydrates: 31g | Protein: 63g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 126mg | Sodium: 1488mg | Potassium: 1263mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3876IU | Vitamin C: 78mg | Calcium: 110mg | Iron: 7mg