My beautiful leftover Turkey pita

WHAT?

8 sheets of filo pastry

1kg. Leftover poultry (turkey, goose, chicken)

1 carrot, chopped in cubes ½ onion, 2-3 cloves of garlic, chilli 1-2 tablespoons olive oil 100g. Crumbled feta cheese 1 tablespoon sweet corn 10 capers 1 heaped tablespoon plain flour 1 heaped tablespoon Greek yoghurt Bunch of parsley Grated nutmeg Salt, pepper Sesame seed for the top HOW TO? 1️⃣Chop the carrot, onion, garlic and chilli. Sauté in olive oil in medium heat for two minutes. 2️⃣Chop the turkey in medium chunks and add to the pan. Add the sweet corn and the capers. 3️⃣Pour in the mix the flour diluted in one glass of water. Mix thoroughly for 3-4 minutes until it starts setting. Add the cheese and the spices. Take off the heat. Grate little nutmeg, add salt and pepper, chopped parsley and Greek yoghurt. 4️⃣In a greased shallow pan, start laying the filos. One filo to the bottom, brush with olive oil middle and edges. Second filo, same. Finish with fourth filo. Spread the stuffing evenly and carry on with the filos and olive oil. 5️⃣Last filo on top, brush with olive oil, fold the edges, so it keeps the mixture in, spread sesame seeds for crunch and cook in 180 degree pre heated oven for 45-50 minutes until brown. Leave to cool for 20 minutes before serving.