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| Spinach Turkey/Chicken (Ispanakli Hindi/Tavuk) |
2 turkey/chicken breasts
1 lb spinach (also canned/frozen can be used)
1 onion, chopped
2 tbsp olive oil
1 cup mozzarella/cheddar cheese, shredded
1 tsp salt to taste
½ tsp black pepper
¼ tsp red pepper flakes
1 tsp salt to taste
½ tsp black pepper
¼ tsp red pepper flakes
Bechamel Sauce:2 cups milk
2 tbsp flour
4-5 tbsp butter
1 egg, beaten
½ tsp salt to taste
Boil turkey/chicken breasts in salty water. Let it cool and then cut it into small pieces. Grease a Pyrex or oven dish and place turkey/chicken over the bottom.
Meanwhile wash spinach, drain and chop (I’ve used canned spinach). In a skillet, sauté onions and spinach with olive oil. Add salt, black pepper and red pepper flakes. After that, spread it over the turkey.
In a pot, prepare the bechamel sauce. Stir in half of the shredded cheese. And then, pour it over the spinach. Sprinkle the remaining cheese on top and cook in a 400F (200 C) oven, till the surface turns to a light brown color (30-40 minutes).
Serve Spinach Turkey/Chicken warm.
2 tbsp flour
4-5 tbsp butter
1 egg, beaten
½ tsp salt to taste
Boil turkey/chicken breasts in salty water. Let it cool and then cut it into small pieces. Grease a Pyrex or oven dish and place turkey/chicken over the bottom.
Meanwhile wash spinach, drain and chop (I’ve used canned spinach). In a skillet, sauté onions and spinach with olive oil. Add salt, black pepper and red pepper flakes. After that, spread it over the turkey.
In a pot, prepare the bechamel sauce. Stir in half of the shredded cheese. And then, pour it over the spinach. Sprinkle the remaining cheese on top and cook in a 400F (200 C) oven, till the surface turns to a light brown color (30-40 minutes).
Serve Spinach Turkey/Chicken warm.
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