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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.

Source: Better Homes and Gardens


Recipe Summary

35 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F. Line a baking pan with foil. Combine squash, 1 Tbsp. oil, and salt in pan. Toss to coat. Roast, uncovered, 25 to 30 minutes or until tender, stirring occasionally. Remove; let cool. Reduce oven to 400°F.

  • Meanwhile, in an 8- to 9-inch cast-iron skillet* heat 2 tsp. oil over medium-high. Add onion and garlic; cook and stir 3 to 4 minutes or until onion is tender. Stir in cream; bring to boiling. Remove from heat.

  • In a Dutch oven heat remaining 2 tsp. oil over medium-high heat. Add chard; cook and stir 3 minutes or just until wilted. Drain chard in a colander, pressing gently to remove excess liquid. Return chard to Dutch oven. Stir in squash, turkey, cheese, and chopped sage. Add chard mixture to onion mixture in skillet; stir to combine.

  • Unfold phyllo dough; remove one sheet. (Keep remaining phyllo covered with plastic wrap to prevent it from drying out.) Brush phyllo with some of the melted butter. Fold in half to make a 7×9-inch rectangle. Place on top of chard mixture in skillet. Repeat with remaining phyllo, brushing lightly with butter between folded sheets and rotating slightly to stagger corners. (Sheets may tear a little.) Brush with remaining butter. Using a sharp knife, cut a few slits in phyllo.

  • Bake 15 minutes or until top is golden. Sprinkle with sage leaves.


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.

Nutrition Facts

436 calories; fat 28g; cholesterol 102mg; saturated fat 13g; carbohydrates 27g; mono fat 11g; poly fat 2g; trans fatty acid 1g; insoluble fiber 4g; sugars 5g; protein 23g; vitamin a 14987.6IU; vitamin c 36.9mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 6.6mg; vitamin b6 0.6mg; folate 48mcg; vitamin b12 0.7mcg; sodium 486mg; potassium 836mg; calcium 192mg; iron 3.3mg.