Recipes
Phyllo Pockets with Chicken
Makes 18 triangles
This is a great recipe to include as part of a multi-course menu. It’s perfect with cocktails or to serve with a salad as a first course.
Ingredients
- 2 cups cooked chicken meat, pulled
- 1 cup Castello-Rosenborg® Danish Blue Cheese
- 1 cup ricotta cheese
- 1 egg
- ½ cup chopped parsley
- ¼ cup chopped dill
- 6 sheets phyllo dough
Baking pan: 2 nonstick baking sheets
Directions
1. Preheat the oven to 350°F. Combine the chicken with the cheeses, egg, parsley and dill.
2. Working with one sheet at a time, cut into thirds, lengthwise. Place a tablespoon of filling at the bottom of one strip. Fold the dough over the filling, forming a triangle.
3. Continue folding the dough triangles. Place on the baking sheet. Repeat the process until all filling has been folded into phyllo triangles.
4. Bake until golden, about 8 minutes.