Turkey Phyllo Parcels with Wild Mushroom & Sage

Name: Turkey Phyllo Parcels with Wild Mushroom & Sage Olive Oil
Prep time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Greek
Ingredients: 1 lb ground turkey; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 tsp fresh sage, finely chopped; 10 sheets phyllo dough; 1 tbsp Wild Mushroom & Sage Olive Oil; Cooking twine, for tying; Salt and pepper to taste; Fresh parsley, for garnish; Cranberry Pear Balsamic for drizzling or dipping (optional)

November 1, 2025

Turkey Cutlet in Filo Dough Recipe at The Little Shop of Olive Oils

There’s something magical about flavors that taste like fall — earthy mushrooms, cozy sage, and golden, flaky pastry. If you’re looking for a dish that feels like a warm hug on a crisp November evening, these Turkey Phyllo Parcels with Wild Mushroom & Sage are it!

Think of them as little savory “gift packages” you can serve at a dinner party, Friendsgiving, or as a new twist on a traditional holiday meal. Each parcel is wrapped in delicate phyllo dough, tied up with twine, and baked until crisp and golden. Inside, the turkey is sautéed with onion, garlic, fresh sage, and wild mushrooms, then enhanced with the rich, woodsy flavor of our Wild Mushroom & Sage Extra Virgin Olive Oil.

They look impressive on the plate, but they’re surprisingly simple to prepare — and the aroma as they bake is reason enough to make them!

Serving Tip:
Drizzle lightly with Cranberry Pear Balsamic or serve with a small dipping ramekin on the side. The hint of fruity acidity pairs beautifully with the savory filling and ties in the season’s favorite flavors.

These parcels make a beautiful appetizer, main dish, or even a festive addition to your holiday table. Get ready for the oohs and ahhs!

Turkey Phyllo Parcels with Wild Mushroom & Sage Olive Oil

The Little Shop of Olive Oils

Servings

Prep Time

20 minutes

Cook Time

20-30 minutes

Cuisine

Greek

Ingredients

1 lb ground turkey
1 medium onion, finely chopped
2 cloves garlic, minced
1 tsp fresh sage, finely chopped
10 sheets phyllo dough
1 tbsp Wild Mushroom & Sage Olive Oil
Cooking twine, for tying
Salt and pepper to taste
Fresh parsley, for garnish
Cranberry Pear Balsamic for drizzling or dipping (optional)

Directions

Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a skillet, warm 1 tbsp Wild Mushroom & Sage Olive Oil over medium heat. Add onions and garlic, sautéing until soft and fragrant.
Add ground turkey, breaking it apart as it cooks. Once no longer pink, stir in mushrooms and sage. Cook 5 minutes more. Season with salt and pepper. Remove from heat and allow to cool slightly.
Lay one sheet of phyllo on a clean surface and lightly brush with Wild Mushroom & Sage Olive Oil. Add a scoop of filling to the center. Fold the dough over to create a little parcel and tie with twine. Repeat with remaining filling and sheets.
Arrange parcels on your lined baking sheet and brush the tops with a little more EVOO. Bake 25–30 minutes, or until golden brown and crisp.
Rest for 3 minutes before serving. Garnish with parsley.
Optional: Drizzle with Cranberry Pear Balsamic or serve on the side for dipping.