Turkey, Spinach and Roasted Red Pepper Parcels Recipe

Turkey, Spinach and Roasted Red Pepper Parcels

My favorite recipe for turkey parcels. They make a nice lunch paired with a green salad or as a picnic take along.

Yield: 4 servings

Time: 50 minutes


  • 2 sheets about 18 oz (520 g) puff pastry, preferably from Trader Joe’s
  • 4 cups (120 g) fresh spinach washed and drained
  • 1 cup (110) Swiss cheese, coarsely grated
  • 2 cups (250 g) shredded roasted turkey
  • 1/2 cup (120 ml) mayonnaise
  • 1/3 cup (35 g) broken walnuts, toasted and coarsely chopped
  • 1/3 cup (45 g) coarsely chopped roasted red pepper, from the glass is ok, drained on paper towels
  • 2 medium cloves garlic, minced
  • 1 Tbsp finely grated lemon zest
  • 2 Tbsp fresh lemon juice
  • a pinch of red pepper flakes
  • salt and freshly ground pepper
  • 1 large egg
  • toasted sesame seeds, for garnish


Place spinach leaves with the water clinging to the leaves in a large saucepan. Heat saucepan over medium-high heat and cook leaves just until they are just wilted. Sprinkle with a little salt and a few red pepper flakes. Remove from the heat and place it in a colander to drain. As soon as they are cool enough to handle, squeeze leaves as dry as possible and chopped them coarsely. You should have about 1 cup of cooked spinach.

While the spinach is cooling, line a baking sheet with parchment paper and position oven rack in the middle. Heat oven to 425°F/220°C.

In a small bowl, beat the egg with 1 tablespoon water. Set the egg wash aside.

In a large bowl, combine the spinach, cheese, turkey, mayonnaise, walnuts, roasted red pepper, garlic, lemon zest and juice, salt and pepper to taste. Refrigerate the turkey mix. Remove puff pastry from the fridge. Roll out the thawed puff pastry. Cut each sheet in half to obtain two rectangles. Mound about 3-4 tablespoons of the turkey mixture in the middle of one side of each rectangle. Brush the edges of the pastry rectangle with the egg wash. Fold the pastry over the filling, and seal by pressing the edges with the tines of a fork. Transfer to the baking sheet and refrigerate for 20 minutes.

Brush the tops with the remaining egg wash and cut slashes on top to allow the steam to escape . Sprinkle with the sesame seeds and bake until golden brown, about 25 minutes. Serve warm or room temperature.

Scroll to Top