Greek Lasagna
Phyllo instead of pasta and classic Greek ingredients give this dish a twist from traditional lasagna recipes. We used ground turkey to keep this dish lighter, since it's up against papery phyllo dough.
We can usually find phyllo in the frozen section of our market. It's a little tricky to work with and can dry out quickly, so only defrost what you need and cover the phyllo with plastic wrap or damp towel until you are ready to use it. The directions should be on the box for how to use and store the phyllo.
Prep Time: 15 min.
Cooking Time: 40 min.
Servings: 4
Cooking Method: Baking
Category: Turkey, Casseroles
Cuisine: Mediterranean
Ingredients:
- 2-3 Tablespoons olive oil, divided
- 1 medium onion, thinly sliced
- 1 pound ground turkey
- 1/4 cup Dried Tomato Flakes
- 1/2 cup pitted Kalamata olives, coarsely chopped
- 2 Tablespoons Greek Seasoning
- 1/2 cup crumbled feta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup Parmigiano-Reggiano, grated
- 6 sheets phyllo, defrost if frozen
Instructions:
- Heat oven to 375°F. Brush or spray a 9x9 inch baking pan with olive oil or cooking spray.
- Heat 1 Tablespoon of olive oil in a large skillet over medium heat. Add onions and saute until softened.
- Add ground turkey and cook until meat is cooked through.
- Add tomato flakes, kalamata olives and Greek Seasoning to the meat. Stir to combine.
- In a separate bowl, combine feta and 1/2 cup of the mozzarella cheese. Set aside.
- Lay phyllo out on a work surface and cut to lay flat in baking pan. Any small pieces can be laid in the pan side by side to create another layer in the lasagna.
- Take remaining olive oil and brush it over each phyllo layer with olive oil. Place 1/3 of the sheets in the bottom of the baking dish, laying them one on top of the other.
- Spoon 1/2 of the meat filling evenly over the phyllo and sprinkle 1/2 of the cheese mixture on top of the meat.
- Layer another 1/3 of the phyllo (brushed with olive oil) on top of the cheese and repeat with the meat and cheese.
- Brush remaining phyllo with olive oil and lay over the lasagna. Tuck any loose sides down into the side of the baking dish.
- Sprinkle remaining mozzarella cheese and Parmigiano-Reggiano cheese on top of the phyllo and bake in the oven until crisp and golden, approximately 25-30 minutes.
- Let sit for 5-10 minutes before serving.
