How to make it

  • Saute ground turkey with ginger and cinnamon, and stir in the squash and cabbage. Cook turkey until not pink, and veggies for about 5 to 7 minutes. Add the dates., drain liquid from filling. Set aside.
  • Bring the broth to a boil , and let simmer. Add the eggs, 1 at a time, and whisk in the broth . Mine didn't totally cook, it was opaque. Set aside.
  • In an 8 inch square dish, spray the non-stick on interior . Place filo on bottom and hanging over the side, place 2nd sheet the opposite way in the dish, spray it. Place one fourth of the turkey/veggies across the bottom, following with 2 more layers of filo. !/3 of the almonds, 2 sheets filo, (spray as necessary). Half of the eggs, spread across the filo. Follow with the rhythm of turkey/ eggs / almonds , including 2 sheets filo between each. When all the fillings are layered, gently turn in the overhanging filo, and top with a 2 more sheets filo. Bake about half an hour, until golden brown 350 d. F.
  • Sprinkle with a light covering of confectioners sugar, and a shake of cinnamon

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