1 roll (1lb) filo dough pastry, fresh or thawed (covered until ready to use, follow directions)
1 tbsp olive oil
6 cloves garlic, minced
1 yellow onion, chopped
1 cup scallions, finely sliced
1 lb ground turkey (or beef, or chicken)
1/2 cup Chardonnay
2 lbs fresh leaf spinach, washed and patted dry
1 handful cilantro or Italian parsley, loosely chopped
1 handful dill, loosely chopped
salt and pepper to taste
1 cup bread crumbs
1/2 lb crumbled feta cheese
3/4 cup melted butter, ready to brush

Grease large cookie sheet, or place baking parchment and set aside. Prepare filo dough according to directions, set aside. Preheat oven 400 degrees F.

In large skillet over high heat, drizzle in olive oil, and saute garlic, onions, scallions until onions are semi-translucent then add ground turkey, stir quickly until browned. Pour in Chardonnay, salt, pepper, cilantro and dill, stir and then add spinach in increments of handfuls at a time, cover to steam and reduce. Allow entire spinach additives to reduce and uncover, stir until most moisture evaporates. Remove from heat, transfer into medium bowl to cool for a few minutes and then add bread crumbs and feta cheese, thoroughly stir all ingredients together and set aside.

Unwrap filo dough, lay large spoonful of spinach mixture in corner of dough and spread around in a small dollop, then fold filo over like a flag, dog eared, brush with melted butter, continue to fold like a flag until a triangle, lay on baking sheet. Fold each until spinach mixture is finished.

Brush butter on finished triangles, then place in oven and bake for 20 minutes or until filo dough is flaky and brown.