Turkey-spinach pie, or, What to do with your Thanksgiving leftovers

It's already Christmas in our house. After the FSU game yesterday (which we won't even talk about), Andrew and I have been putting up lights and decorating the tree. We're currently watching Elf while I blog and he knits!

However, if you're still living in the house where you ate on Thursday, you're probably still dealing with Thanksgiving leftovers. Growing up, we'd always have turkey tetrazinni, Harrison's favorite. I don't like mushrooms, though, so when we had our turkey dinner earlier this month, Mom and I found this unique answer to extra turkey. The phyllo dough makes it just beautiful! And it tasted amazing. (It should be no secret by now that spinach is one of my favorite foods!)

Turkey-spinach pie, from the Better Homes & Gardens Cookbook

Slice two leeks and mince a clove of garlic. Cook them in butter until the leeks are tender.

Combine the leek mixture with 3 eggs (slightly beaten), 10 ounces frozen chopped spinach (thawed and drained), 1 cup shredded mozzarella cheese, 2 tablespoons Parmesan cheese, 2/3 cup milk and 1/4 teaspoon pepper.

Chop 2 cups cooked turkey or chicken, and mix in with everything else.

Layer 6 sheets phyllo dough in a pie pan, brushing each layer with melted butter. Spoon the filling into the crust and fold the dough toward the center.

Bake at 375 degrees for 45-50 minutes, and let stand 10 minutes before serving.