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CURRIED PHYLLO SHRIMP  Ingredients
1/2 cup olive oil
1/2 cup onions, finely chopped
1/2 cup green bell peppers, seeded and finely chopped
1/2 cup shredded carrots
1 cup canned, diced tomatoes, drained
1 pound fresh shrimp, peeled, deveined and diced
4 tablespoons parsley, chopped
2 teaspoons curry powder
2 teaspoons ground turmeric
Salt and pepper to taste
2 tablespoons butter
20 sheets Athens® Fillo Dough (9”x14”), thawed In a large skillet, heat 2 tablespoons oil over medium heat. Add onions, peppers, carrots, diced tomatoes and shrimp and cook for 3 - 5 minutes or until shrimp turns pink and vegetables are tender. Add parsley, curry powder, turmeric, salt and pepper to taste.
In a small saucepan, melt the butter with 2 tablespoons oil over medium heat Layer 4 fillo sheets, brushing each with the butter-oil mixture. Cut six 4-inch squares from fillo stack. Place 3 teaspoons of filling in center of square. Brush fillo from edge of filling to each point of square lightly with water. Gather points of square and pinch together just above filling. Brush pouch with butter-oil mixture. Repeat process 4 more times to make 30 pouches.
Place filled pouches at least 1" apart on ungreased cookie sheet or baking pan. Bake in preheated 350ºF oven for about 12 - 15 minutes or until golden brown. Serve warm.
Yield: 30 medium pouches
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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