The phyllo topping on this vegetable-packed turkey skillet gives a nod to Greece. Feel free to customize with any leftover root vegetables and leafy greens if butternut squash and Swiss chard aren't handy.
If you don't have an 8- or 9-inch cast iron skillet, use a 1 1/2-quart casserole dish. Use the Dutch oven to cook the onion and garlic mixture in step 2; remove and set aside. Cook chard mixture as in step 3. Add onion mixture to turkey mixture. Transfer to the casserole dish. Continue with step 4, layering the phyllo over the mixture in the casserole dish.