2 leeks, sliced thin

1 clove garlic, minced

1 T. butter or margarine

3 beaten eggs

1 (10 oz.) package frozen chopped spinach, thawed and drained

1 cup shredded mozzarella cheese

2/3 cup milk

2 T. grated Parmesan cheese

Dash pepper

2 cups chopped, cooked turkey

4 (18-by-14-inch) sheets frozen phyllo dough, thawed

3 T. butter or margarine, melted

In a skillet, cook leeks and garlic in 1 T. butter or margarine until tender. In a large bowl, combine leek mixture, eggs, spinach, mozzarella cheese, milk, Parmesan cheese and pepper. Stir in turkey. Brush one sheet of phyllo with some melted butter. Fold in half crosswise. Press folded phyllo dough into a 9-inch pie plate; let ends hang over. Repeat with remaining phyllo dough and butter, staggering phyllo in pie plate so bottom and sides are evenly covered. Spoon turkey filling into crust. Fold ends of phyllo toward center. Bake uncovered at 375 F for 45-50 minutes. Let stand 10 minutes. Cut into wedges.

Recipe courtesy of Patricia Piekarski, Harvey, Illinois