These easy appetizers put a flavor-packed filling featuring curried chicken, celery, carrots and grapes into flaky phyllo shells.
- 8 ounces cooked (rotisserie) chicken, skinned, boned and diced
- 1/4 cup celery, finely chopped
- 1/4 cup carrot, shredded
- 1/4 cup seedless grapes, halved
- 1/4 cup scallions, finely chopped
- 1/2 cup plain yogurt
- 1 teaspoon curry powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 20 sheets Athens® Phyllo Dough (9″x14″), thawed
- 1/4 cup cashews, chopped
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350ºF.
In a large bowl, combine chicken, celery, carrot, grapes and scallions. Stir in yogurt, curry, salt and pepper.
In a small saucepan over medium heat, melt butter with oil. Lightly brush 3” tart pans with butter-oil mixture.
Unroll and cover phyllo sheets with plastic wrap and then a slightly damp towel to prevent drying out. Layer 5 phyllo sheets, brushing each with the butter-oil mixture. Cut four, 4-inch squares from phyllo stack. Place phyllo
squares in the pan. Carefully push phyllo into pan, leaving the points sticking up. Repeat process three times to make 16 squares.
Bake empty phyllo shells for 8 to 10 minutes or until golden brown. Cool for 5 minutes. Remove shells from pans.
Spoon 2-3 tablespoons of filling into each shell. Garnish with cashews. Serve immediately.
Serving size: 1 tartlet (50g), Amount per serving: Calories 110, Total Fat –6g, Saturated fat – 2g, Trans Fat – 0g, Cholesterol – 20mg, Sodium – 210mg, Dietary Fiber – 1g, Total Carbohydrate –10g Total Sugars – 2g, Protein –6g, Vitamin D – 0%, Calcium – 2%, Iron – 0%, Potassium – 0%