Make sure filo is covered with a clean, slightly damp tea towel when preparing spirals, as it dries out quickly. To save time, replace melted butter with cooking oil spray.
500g leftover turkey, shredded
1 cup seasoned stuffing mix
200g feta, crumbled
1 cup pitted kalamata olives
1⁄2 cup fresh oregano leaves
2 spring onions, thinly sliced
1 tblsp finely grated lemon rind
2 tblsps lemon juice
2 tblsps water
2 cloves garlic, crushed
Salt and pepper, to taste
12 sheets filo pastry
150g butter, melted
1⁄4 cup pine nuts
Extra fresh oregano, to garnish
Lemon cheeks, to serve
Place turkey, stuffing mix, feta, olives, oregano, onions, rind, juice, water and garlic in a food processor. Season with salt and pepper. Process until combined.
2 Place one sheet of pastry on a clean, dry bench with the long side facing you. Brush with butter. Place another sheet on top and brush with more butter.
3 Place a generous 1⁄2 cup of turkey mixture down one long side of pastry. Mould into a tube about 2cm in diameter. Roll to enclose. Place on lined oven tray and shape into a spiral. Repeat to make 6. Brush with butter. Sprinkle with nuts.
4 Cook in a hot oven (200C) for about 20 minutes, or until golden brown.
5 Garnish with fresh oregano. Serve with lemon cheeks.