Ground Turkey Feta Mexican “Lasagna”

1 medium white onion
2 Tbsp garlic
3 Tbsp Olive Oil
½ Green Pepper – chopped
2 tsp salt
1 tsp black pepper
1 lb ground turkey
1 box frozen spinach
1 can diced tomatoes, drained
2 pickled jalepenos, diced finely
¼ tsp crushed red pepper (can omit if you don’t want the heat)
6-10 drops hot sauce (optional)
½ tsp oregano
¼ tsp thyme
½ tsp chili powder
1/3 c. dry white wine (I used Pinot Grigio)
4 oz. Feta Cheese
¼ c. Parmesan Cheese
½ c. Mozarella Cheese
4 Low Carb Tortillas

Serves 4-5

Heat Oven to 375. Saute onions, pepper, and garlic in olive oil in a large (deep) frying pan at a medium high heat. Once onion is translucent, add 1 tsp of salt and ½ tsp pepper. Add ground turkey and break up, stirring frequently. Defrost and squeeze excess moisture out of spinach. Once ground turkey is cooked through, add spinach, tomatoes and jalepenos, crushed red pepper, remaining salt and pepper, oregano, thyme, chili powder and hot sauce and wine. Allow wine to reduce by half and then add the feta. Turn heat down and stir frequently, allowing feta to distribute its flavor throughout the mixture (About 5-8 minutes)

Prepare round corning ware dish by spraying with cooking spray. Begin to layer by starting with a small amount (approx 1/3 cup) of meat mixture on the bottom, then a tortilla, then 1 c. of meat mixture (or approximately 1/4 of what is left), then tortilla – and so on, until you use your final tortilla. You should end with the meat mixture. Top with parmesan cheese, then mozzarella. Cook covered for 10 minutes in the oven, then remove lid/foil and cook for an additional 15-20 minutes until cheese in golden brown and bubbly. Serve with salsa, sour cream, or anything else you would usually have with a Mexican dish.

(It’s pretty spicy as made by the recipe…if you’re not feeling the “kick” don’t use the hot sauce or the crushed red pepper)