Spanakopita Turkey Burgers

This past weekend my sister, Sanna, hosted her first annual “Greekfest”. I think I’ve mentioned before, but if not, my mom is Greek. Visions of “My Big Fat Greek Wedding” are probably popping into your head, but growing up wasn’t like that at all, for us. The only time of the year we could really count on traditional Greek cuisine was Greek Easter, otherwise, my mom would make a few Greek dishes here and there, but not every single night. My Mimi was the best cook, and every year for Easter we try to replicate her dishes, but honestly, they never taste quite the same. We’re happy to keep trying, though.

In order to practice our cooking skills, and have a good time with friends, Sanna decided to host her first Greek-themed party at her house. Everyone brought a Greek style dish, Sanna had a lamb roasting on a spit, and we all drank Greek beer and wore our best white linen. For the party, I made Spanakopita for the first time. I used the recipe my Mimi used, and to my surprise, it turned out pretty good! With the leftover ingredients from the Spanakopita, I decided to incorporate them into a turkey burger.

Turkey burgers are an easy addition to your weekly routine. They don’t take too much prep, can be accompanied by a salad or sweet potato fries, and with the right ingredients, they turn out juicy and delicious!

The Break-down:

  • 1 lb. ground turkey from Chestnut Farm CSA
  • 2 cups fresh spinach, chopped
  • 1/2 cup white onion, chopped
  • 4 oz crumbled feta
  • 3 tbsp fresh dill
  • 3 tbs fresh parsley
  • 1 tbsp cumin
  • 4 slices of cheese (your choice, we used provolone this time)
  • 4 brioche buns from Jessica’s Brick Oven (
  • s + p to taste

Place all ingredients in a large bowl and combine with your hands. I know, I hate it too, but it really is the best way to get everything combined for the burgers. Once all the ingredients are well mingled, create four patties. I usually stick the patties in the freezer for about 10 minutes before I place them on the grill pan. This helps them stay together during the cooking process.

In the meantime, heat grill pan over medium heat and spray with olive oil cooking spray. Once heated, add the burgers.

Cook for about 6 minutes on each side, or until completely cooked through. Add the sliced cheese, and let melt for another minute. While the burgs are getttin’ all romantic with the cheese, prepare your bun and accouterments. I made a sriracha mayo (with Just Mayo) and topped it with avocado, but the standard LTO, or any of your other favorites toppings would be delicious as well.

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Serve up with a side of sweet pots, and bone apple tea ya’ll!



One Comment Add yours

  1. Randy Rogers says:

    Looks delish. Very clever of you. We’re going to try the
    recipe. 🙂


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