1 # cooked turkey breast cut into bite size pieces

2 T olive oil, divided

½ small white onion, minced

1 clove garlic, minced

2 t curry powder

2 T all-purpose flour

1 ¼ C low-sodium chicken broth

½ cauliflower, cut into small florets

½ zucchini, diced

½ red bell pepper, diced

½ green bell pepper, diced

½ sweet potato, peeled and diced

3 T raisins

½ C coconut milk

Salt and black pepper

8 sheets filo dough

2 T cashews, chopped

1 T cilantro, minced

black nigella seeds (optional)

olive oil pan spray

*Cooked, leftover vegetables may be substituted for what I’ve suggested here.  You many need to reduce cooking times to accommodate.


Prepare filling:  Heat a large ovenproof skillet over medium high heat with 2 T olive oil.  Add onion and cook until softened but not browned.  Add garlic and curry powder and remaining oil to pan.  Sauté until fragrant.  Add 2T flour, cook stirring constantly, until completely incorporated.  Slowly whisk in chicken broth and bring to a simmer.  Add diced sweet potatoes and cook until almost tender, 10-12 minutes.  Add cauliflower florets, peppers, zucchini and raisins.  Simmer until vegetables are tender and cooked through.  Stir in coconut milk and diced turkey.  Simmer until heated through, about 3 minutes. Adjust salt and pepper to taste.  Remove from heat and allow to cool while you prepare topping.

Prepare filo topping:  Place filo sheets on a clean, dry surface.  Carefully cover with plastic film and a damp towel.  Remove 1 sheet from filo stack and spray lightly with olive oil spray.  Sprinkle with chopped cashews and cilantro.  Top with second piece of filo and spray lightly with olive oil spray.  Carefully bunch up the filo in a loose ball and place it on top of the curried chicken mixture.  Repeat with remaining filo until top of skillet is covered.  Sprinkle top of casserole with nigella seeds. Bake 12-15 minutes until filling is bubbly and filo is nicely browned.

Take care to keep filo sheets that you are not working with covered with a sheet of plastic film and a well wrung out damp tea towel to prevent them from drying out.

Serves 2-4 with ample leftovers