This recipe was submitted by Susan Ward to The Southeastern Times on July 14, 1986.
-2 cups cooked turkey, cubed
-2 tablespoons margarine
-2 tablespoons flour
-1 cup broth
-¾ cup milk
-2 eggs, beaten
-1 tablespoon grated Parmesan cheese
-½ teaspoon pepper
-¼ teaspoon nutmeg
-½ cup margarine, melted
-12 sheets frozen phyllo dough, thawed
-1 can cream of chicken soup, undiluted (optional)
-8 ounces sour cream (optional)
In sauce pan, melt margarine and add flour gradually. Add broth and milk. Cook over medium heat until thickened. Remove from heat and gradually add eggs. Add cheese, pepper, nutmeg, and turkey.
Brush insides of muffin cups with melted margarine. Set aside. Stack 6 sheets of phyllo dough together and cut into six pieces. Place each in greased muffin cup. Brush with melted margarine.
Repeat with other six sheets. Fill each pastry lined cup with turkey filling. Fold corners of pastry over filling to cover.
Brush with melted margarine. Bake 375 degrees for 25 to 30 minutes or until golden. Let stand in pan 5 minutes before removing. Heat chicken soup with sour cream; do not boil.
Serve topped with sauce, if desired. Serves 6.