Try these easy entrees using Athens® and Apollo fillo dough.
LAMB SALAD IN PHYLLO WITH KONA COFFEE VINAIGRETTE
What do you do with the leftover lamb from Easter, Greek Easter or Passover celebrations? Fillo dough makes it elegant again.
Ingredients1-3/4 pounds leg of lamb, roasted and cooled3 sprigs of fresh thyme, chopped2 cloves garlic, minced1/2 teaspoon ground black pepper6 sheets Athens™ or Apollo™ fillo dough3 Tbsp. butter, melted6 scallions, thinly sliced
Cut lamb into strips and toss with thyme, garlic, black pepper and 3/4 cup Kona Coffee Vinaigrette (see directions below). Chill for 1/2 hour.
Prepare 6 medium fillo shells according to the directions for Cups, Pie & Tart Shells on our Shapes & Uses pages, using 10 layered fillo squares. Bake in greased pan in preheated 350°F oven 8 minutes or until golden brown. Cool and remove from pan.
Arrange lamb mixture on shells. Garnish with scallions. Prepare Mango Relish according to directions below and spoon onto plate next to fillo cup. Serve chilled.
Ingredients1 mango, peeled and cut into strips2 scallions, sliced thin2 tomatoes, peeled and cut into strips1 tablespoon olive oilSalt and pepper to taste
Mix mango, scallions and tomatoes. Toss with olive oil, salt and pepper. Chill for 1 hour.
KONA COFFEE VINAIGRETTE
Ingredients1/2 cup Kona coffee beans, ground1/2 cup champagne vinegar1-1/2 Tbsp. Dijon mustard1 clove garlic, mashed1 large egg1 cup walnut oil1 Tbsp. lemon juiceSalt and pepper to taste
In small saucepan, bring coffee and vinegar to a simmer. Remove from heat and let stand for 2 hours at room temperature. Strain through coffee filter. Pour coffee-flavored vinegar into food processor and add mustard, garlic and egg. Process 3-4 minutes. Slowly pour oil into running food processor. Season with lemon juice, salt and pepper. Leftover vinaigrette can be used as a delicious and different salad dressing.Makes 1-1/2 cups