Don’t be stressed about phyllo dough – if you have never used the thin sheets of pastry rest assure it’s not as scary as it seems. I made these delightful, crispy appetizers for a Tapas Party at a friend’s house and they were a big hit. Of course, with my allergy I had to substitute the regular cream cheese and melted butter with my soy-based products. I also omitted the walnuts (yuck!).
Garnish with chopped fresh parsley and paprika (or cayenne, if you like it hot) and you have an instant winner. I am thinking about having friends over for New Years, this is a wonderful finger food option and can be prepared ahead of time. I might consider substituting the chicken with shrimp or crabmeat, to make it a bit more festive.
3/4 cup roasted chicken, chopped
1 tablespoon mayonnaise
1/2 chopped green olives
1/4 cup garden vegetalbe cream cheese, softened
2 tablespoons chopped walnuts
9 sheets frozen phyllo dough, thawed
Mix together the chicken, mayonnaise, olives, cream cheese and walnuts. Unwrap phyllo dough and unroll it. Cover with a damp kitchen towel.
Place 1 sheet of dough on a clean surface and spray with cooking spray. Top with 2 more sprayed sheets. Gently cut the dough with scissors or a pizza cutter to make 3 long strips. Then, cut the strips in half. Place a tablespoon of chicken and cheese mixture at the end of one strip and roll it up like a flag, making a triangle. Press the ends to seal. Repeat the process until all phyllo dough and mixture is used.
Place triangles on an ungreased baking sheet; brush with melted butter. Bake at 375 degrees about 10 minutes or until lightly golden brown.
*Recipe courtesy of Kentucky Monthly magazine, February 2010