Summary

Ingredients

• 1 kg turkey meat
• 4 tablespoon, leveled spice mixture, (gyros spice)
• 2 tablespoon paprika powder
• 6 tablespoon olive oil, (or 3 olive oil and 3 garlic-herb marinade from the tomatoes)
• 2 vegetable onion (s)
• 1 red pepper (s)
• 1 bunch spring onion (s)
• 200 g hot peppers, mild, pickled (drained weiht)
• 1 glass tomato (s), dried in a garlic and herb marinade
• 400 ml cream
• 3 cans tomato (s), finely chopped in tomato sauce
• 100 ml Metaxa
• salt and pepper
• oregano
• sugar
• 400 g feta cheese

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Instructions

1. Drain the marinated dried tomatoes and set aside.
2. Cut the turkey meat into thin strips. Cut the vegetable onions and red pepper into strips, the spring onions into rings, the pickled peppers into rings, and the drained dried tomatoes into cubes. Combine the turkey strips with the gyros spice mixture and olive oil (or use the oil and marinade from the drained tomatoes). Refrigerate until ready to cook.
3. Heat a pan over medium-high heat. Fry the turkey with its marinade for 2-3 minutes until lightly browned. Add the prepared vegetables and fry for 5-10 minutes, stirring occasionally. Transfer to a baking dish.
4. Pour the canned tomatoes with their sauce and the cream over the turkey and vegetables in the baking dish. Stir in the Metaxa (optional if children are eating) and season with salt, pepper, oregano, and sugar to taste.
5. Spread the feta cheese evenly over the top. Bake in a preheated oven at 200°C / 392°F (or 180°C / 356°F for convection) for 30 minutes until the cheese is golden and the casserole is heated through.
6. Serve with flatbread, tzatziki, coleslaw, sliced tomatoes, and cucumbers.