Filling 1 1/2 pkgs. fresh spinach, destemmed & rinsed
2 1/2 cups leftover turkey — very finely chopped
1/4 cup dark raisins (optional) — chopped
2/3 cup mayonnaise
2/3 cup sour cream
2 teaspoons curry powder
2 teaspoons cornstarch
1/2 teaspoon salt
Strudel 8 sheets phyllo dough
1/2 cup butter — melted
Steam spinach for 2 to 3 minutes; drain very well (make sure to squeeze out as much water as possible) and cool. Mix together remaining filling ingredients; stir in spinach.
Place one sheet of phyllo on an ungreased cookie sheet (keep remaining phyllo under a damp towel to keep moist.) Brush with melted butter. Put on 3 more sheets; brush with butter. Place another sheet crosswise on top of the first 4 sheets; brush with butter. Top with remaining sheets (going in same direction as the last sheet) and brush with butter.
Spoon filling onto the middle of the phyllo sheets. Bring phyllo sheets up and over filling and shape into a round shape….make sure phyllo encloses all of the filling. (You can twist the top ends of the phyllo dough like a Hershey’s Kiss or just leave then lying flat over the top.) Brush with remaining butter. Bake at 350 for 50 minutes or until golden brown. Cut in wedges to serve.