Impress your guests with these starters using Athens® or Apollo fillo dough.
SMOKED CHICKEN IN PHYLLO
Ingredients2 tablespoons olive oil 1/2 cup minced onions2 cups chopped shiitake mushrooms, stems removed 2 cups minced dark, smoked or roasted chicken meat 1/3 cup (1 medium) roasted and minced red bell pepper 1 1/4 cup grated, part-skim mozzarella 1/4 cup chopped Italian parsley 1/4 cup cut fresh chives 1 tablespoon minced fresh ginger Salt and pepper to taste 20 sheets Athens or Apollo fillo dough 1/2 cup butter
In sauté pan, heat oil and sauté onions until translucent. Add mushrooms and sauté until soft. Cool completely. Mix with remaining ingredients. Season with salt and pepper.
Prepare 8 individual strudels according to the directions for Rolls or Strudels on our Shapes & Uses page. Brush outside with butter and place seam side down on cookie sheet. Bake in preheated 375oF oven for 30-40 minutes until golden brown.
Serve hot with Apple-Plum Cream and Fresh Zucchini Relish according to directions below.Seves 8
Ingredients1 cup non-fat yogurt1 tablespoon low-calorie mayonnaise2 teaspoons minced fresh ginger1 lemon peel, finely grated2 tablespoons chopped fresh parsley1 Granny Smith apple, peeled and grated1 plum, minced
Line a fine sieve with coffee filter, cheese cloth or paper towel. Place over small bowl. Fill with yogurt and allow to drain for 2 hours. Discard liquid. Combine with remaining ingredients. Chill completely. Spoon onto plate.Serves 8
FRESH ZUCCHINI RELISH
Ingredients3 tablespoons olive oil4 cloves garlic, minced4 medium zucchini, cut julienne in food processorSalt and pepper to taste2 tablespoons minced pecans
Heat oil and garlic over low heat for 2 minutes. Add zucchini and warm thoroughly. Season with salt and pepper to taste. Sprinkle with pecans.
Spoon onto plate.Serves 8