Greek-inspired Phyllo Wraps

THIS RECIPE IS FROM MY GREAT SISTER-IN-LAW APRIL MCKAY ANDERSON. SHE IS FILLING IN FOR MELISSA R. THIS MONTH :) - MELISSA M.

Greek-inspired Phyllo Wraps

3 T olive oil
1 c onion, diced
2 t garlic minced
1 ¼ lb ground turkey
½ c red bell pepper, diced
2 T lemon juice
1 T oregano
½ t kosher salt
½ t cinnamon
½ t nutmeg
½ t pepper
¼ c scallions, chopped
4 oz. feta cheese, crumbled
16 sheets phyllo pastry
¾ c olive oil
Dill sprigs optional

Heat oil over medium heat, sauté onion 3 min. Add garlic; sauté 1 min. Stir in turkery and cook until browned (5 min). Add bell pepper, lemon juice and seasonings; cook 1 min. Remove from heat, spoon off any excess fat, and cool 5 min. Stir in scallions and feta.

Preheat oven to 425.

To assemble wraps: brush one phyllo sheet with oil; add a dill sprig, if desired. Top with second phyllo sheet; brush with oil. Spoon ½ cup turkey mixture on a short end, leaving a one inch margin. Fold sides over mixture, then roll. Place wrap seam side down on baking sheet lined with foil or parchment; brush with oil. Repeat with remaining turkey, phyllo, and oil.

Bake 15 minutes, or until browned. Let stand 5 minutes to cool.

Label- Place frozen wraps on baking sheet lined with foil or parchment paper, then bake in a preheated 425 oven for 20 minutes, or until browned. Let wraps stand for 5 minutes before serving.