This is one of the ways I use up my thanksgiving leftovers. I tend to freeze it so it becomes a great instant dinner in January or February. I also freeze the leftover gravy in a separate container.
4 T melted butter
4 sheets of phyllo dough
2 cups mashed potatoes
4 cups of leftovers (ie stuffing, other potatoes, veggies)
2 cups turkey
2T fresh thyme
Butter a 9 inch pie pan.
Lay a sheet of phyllo dough into the pie pan. Brush the sheet with butter.
Add another sheet of dough and do the same. Both sheets of dough will have sides hanging over the edge.
Place mashed potatoes on the dough, smoothing them down.
Top with all other leftovers.
Sprinkle with herbs.
Brush another piece of dough with butter. Fold it in half, horizontally. Put it on top of the pie and brush with more butter. Do the same with the last sheet.
Take the edges of the bottom pieces of dough and roll up the pieces to seal the pie. Brush the crimped up edges with butter.
When baking, heat up the over to 375 degrees. Put the pie plate on a cookie sheet. Bake for about 40-50 minutes until the top is golden and the filling is hot and bubbly.
Cut into wedges and serve with gravy.