We’ve “phyllo-ized” this traditional Eastern European holiday favorite potato salad. It is also a perfectly delicious recipe for leftover Easter eggs, ham and pickles!
4 packages (15 count, each) Athens® Phyllo Shells
2 cups russet potatos, 1/2″ cubed
3/4 cup carrots, 1/2″ cubed
1 cup ham, 1/2″ cubed
2 green onions (green & white parts) thinly sliced
1/3 cup small dill pickles, 1/2″ cubed
2 tablespoons dill, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup mayonnaise
3 large eggs, hardboiled, peeled & chopped
1/3 cup sweet peas, canned or frozen
Preheat oven to 350°F. Place empty phyllo shells on baking tray. Bake 3-5 minutes or until lightly golden brown.
In a small pot, add cubed potatoes, carrots and enough water to just cover vegetables. Bring to a boil then lower heat and simmer uncovered 9-10 minutes or until potatoes and carrots are soft when pierced with a fork. Remove from heat, rinse in cold water and drain.
In a medium bowl, combine potatoes, carrots, ham, green onions, pickles, dill, salt, pepper and mayonnaise. Gently mix in eggs and peas until just combined.
Chill salad for at least 20 minutes.
Spoon salad mixture into phyllo shells and serve.
Serving size: 1 shell (18g), Amount per serving: Calories 40, Total Fat – 2.5g, Saturated fat – 0g, Trans Fat – 0g, Cholesterol – 10mg, Sodium – 115 mg, Dietary Fiber – 0g, Total Carbohydrate – 3g Sugars – 0g, Protein – 1g, Vitamin D –0%, Potassium – 0%, Calcium 0%, Iron 0%
Some hams are saltier than others, adjust salt as needed.