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
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 20 sheets Athens® Phyllo Dough (9″x14″), thawed
- 1/4 cup cashews, chopped
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.
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 in preheated 350°F oven for 8 to 10 minutes or until golden brown. Cool for 5 minutes. Remove shells from pans.
Spoon about 2 tablespoons of filling into each shell. Garnish with cashews. Serve immediately.