Enough pastry for a 9-inch (23 cm) double crust pie, homemade or store-bought
1 lb (500 g) ground turkey
1 onion, chopped
¼ cup (50 ml) red pepper, chopped (optional)
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) fennel seeds
1 tbsp (15 ml) dried basil
1 tbsp (15 ml) dried oregano
½-¾ tsp (2-3 ml) crushed red chili peppers
10 oz (300 g) frozen spinach, thawed, chopped and drained
7 oz (200 ml) tomato sauce
1 egg, beaten
1 cup (250 ml) shredded Cheddar cheese
¼ cup (50 ml) grated Parmesan cheese
TIP: Add Parmesan to the top of the pastry before baking, if desired.
Use half the dough to line a 9-inch pie plate (23 cm).
Heat oil in a skillet, add turkey, onion and red pepper and cook for 5 minutes. Remove skillet from heat and carefully add the remaining ingredients.
Fill pie pastry with mixture. Top with second pastry layer or use lattice design if desired.
Seal the edges of the two crusts together by pressing them between your fingers. Make incisions in the top crust (if using full crust).
Bake in a 400°F (200°C) oven for 15 minutes then lower temperature to 375°F (180°C) for a further 45 to 55 minutes or until the crust is golden brown. For the last 10 to 15 minutes, cover the edges, as needed, with aluminum foil to avoid burning.
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