Ingredients
Scale
- 1 lb ground beef
- 1 onion, diced
- 1 russet potato, peeled and diced
- 2 tsp red pepper flakes
- 1/2 tsp spice blend: cumin, cinnamon, ginger, oregano, smoked paprika
- 1 cup chopped spinach
- 1 box phyllo dough, thawed
- Yogurt or eggs/melted butter for coating
Instructions
- Preheat oven to 375°F.
- Brown ground beef in skillet or pressure cooker on sauté mode; drain fat.
- Add onion and potato; cook 5 min until softened.
- Stir in spices and cook 2 more minutes.
- Add spinach, cook until wilted, then cool slightly.
- Lay phyllo sheets, brush lightly with oil/butter, place filling on one end, roll into spirals.
- Place spirals on parchment-lined pan, brush with more oil/butter.
- Bake 25–30 min until golden and crisp.
- Cool slightly before serving.
Notes
- Cook beef and veggies in pressure cooker sauté mode to free up pan.
- Use pre-chopped spinach for convenience.
- Work quickly with phyllo and cover unused sheets to prevent drying.
- Store leftovers in fridge up to 3 days; freeze after flash freezing on tray.
- Reheat in toaster or oven to maintain crisp crust.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Pressure Cooker / Oven
- Cuisine: Turkish
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 70 mg