Happy Thanksgiving! Today we give thanks for all the food, friends, and loved ones that are in our life. We have baked our turkey, stuffed and unstuffed the turkey, and have eaten way too much pie (at least I know I have!)
Now what do I do with all the left overs because I can’t just sit down and eat another huge plate of food tomorrow?
I got you covered! We are going to make a thanksgiving börek! Don’t be scared of the filo dough…it’s easy and you will be able to get the hang of it!
Gather your leftovers, a box of Athens filo dough (the long box), 5 eggs, some milk, and butter to grease the pan.
Ok! There are a few ways we can go about doing this.
- A full tray, leftovers layered in between the dough sheets and cut into squares.
- A Full box of spirals rolled individual (about 18-ish)
- A big 18 inch spiral like the picture above
- Or, 2 pie dish sized spirals.
It’s your choice how you want to go and they all will be good (I am partial to the spirals!)
Let’s Start!
- defrost Filo dough night before and take out of fridge to get to room temp before working with it. It will be easier to roll when it isn’t cold.
- Crack eggs with about 2-3 tbsp milk into a bowl, whisk together and grab a pastry brush.
- grease the pan you will be using
Full Tray:
After greasing the tray with butter, add a sheet of filo dough. Brush with egg/milk mixture. Do 4 sheets (brushing with egg wash every time), add a layer of leftovers..maybe chopped turkey. Add 4 more layers of filo the same as before and more leftovers..maybe potatoes and/or stuffing, repeat filo again and add last round of leftovers…maybe cranberry sauce. Take the rest of the filo and place on top dry, cut into squares and pour the rest of the egg/milk over the top and bake 350 degree oven until brown. About 30-ish min
Individual spirals:
Great your pan. Get your leftovers close by so you can easily grab them. Have Filo dough open and horizontal in front of you. Brush sheet with egg wash. Lay a line of filling about 2 inches up from bottom. This could be a sprinkling of turkey, cranberry sauce and maybe some chopped Brussels sprouts …not too much because you need to roll it into a spiral later! Take the 2 inches of empty filo dough on the bottom and fold over the filling and tuck under, begin rolling up. Once you finish rolling, start spiraling it in from left to right and place on greased cookie sheet. Do this for all the filo sheets until they are done. Brush tops with egg/milk wash and cook in 350 oven until browned.
Full 18 in-ish Spiral
Follow the filling and rolling instructions from above, but this time keeping adding the next spiral where the previous one leaves off until you finish all the dough, brush with egg milk wash and bake.
Two Spirals
If I was to do 2 spirals, I would do a meat one and a vegetable one. Follow all the other directions about on how to roll and spiral it up!
* These can be frozen uncooked if packaged correctly as well as frozen after cooked and cooled.
There ya go!! Thanksgiving leftovers done just a bit differently!! Now go enjoy!
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