Ingredients:

• 1 8 oz slab of Creta Farms Turkey, diced
• 1 8 oz slab of Creta Farms Hardwood Smoked Ham, diced
      (Ask deli counterperson to slice in one slab)
• 8 oz shredded Sharp Provolone Cheese
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small yellow onion, diced
• 1 16 oz can of pitted black olives, drained and rough chopped
• 8 oz mushrooms, diced
• ¼ C fresh basil, sliced into “ribbons”
• ¼ C fresh Italian flat leaf parsley, chopped
• 3 Tb Creta Farms Extra Virgin Olive Oil
• 2 eggs, beaten
• ½ C fresh breadcrumbs, lightly pan toasted until golden
• 16 oz frozen phyllo dough, thawed
• ½ melted butter
• 1 C fresh bread crumbs, lightly pan toasted until golden

Preparation

1. In large skillet, heat olive oil on medium heat.
2. Add diced vegetable, olives, and garlic.
3. Sauté for 3-4 minutes, until liquid cooks out of mushrooms, and vegetables are softened.
4. Transfer to bowl, cool for 15 minutes.
5. Add diced turkey and ham, shredded cheese, chopped olives and herbs. Fold in beaten eggs and bread crumbs.
6. Set aside.

Assembly

5. Unfold phyllo and lay flat on damp kitchen towel, cover with another damp towel.
6. Place one sheet of phyllo onto third damp towel. Brush phyllo with melted butter and sprinkle with toasted breadcrumbs. Repeat for a total of 4 layers.
7. Spoon filling onto 1/3 of layered phyllo, lengthwise, leaving 1” border on each side.
8. Fold short ends in and roll pastry tightly. Transfer to baking sheet, seam side down.
9. Brush all surfaces of pastry with melted butter. Sprinkle top of pastry with breadcrumbs.
10. Bake at 400 degrees for 40 minutes until crisp and golden. Allow to cool and slice into either entrée or side dish serving size.