Grilled Chicken and Smoked Gouda Phyllo Triangles

By Zopmama

Ingredients

• 8-ounces chicken breasts, grilled, cooled and diced to 1/2-inch pieces
• 1/4 cup red onion, minced
• 2 tablespoons honey
• 2 tablespoons red wine vinegar
• 20 sheets Athens® Fillo Dough (9″ x 14″), thawed
• Cooking spray, as needed (1/2 cup melted butter)
• 1/2 cup light/low fat smoked Gouda cheese, shredded
• 2 cups baby spinach

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from athensfoods.com

Preparation

Step 1

Recipe by Executive Chef Eric AberHomegrown Café, Newark, Delaware

Directions:

In a small bowl, combine the red onion with the honey and red wine vinegar. Set aside for garnish.

Open the fillo and cover the sheets with a damp towel or plastic wrap to prevent drying out. Place one sheet of fillo on cutting surface and lightly coat with cooking spray. Repeat with two more sheets of fillo, but do not spray the top layer of fillo. Cut layered fillo in half lengthwise. Layer filling (spinach, grilled chicken, cheese and onions) about 1” from corner of each strip. Fold one corner of fillo diagonally across to opposite edge to form a triangle. Continue to fold triangle onto itself. Spray the outside of the triangle to produce a golden brown color when baked.
Place triangles seam side down on ungreased cookie sheet at least 1” apart. Repeat until the filling is used up.

Bake in preheated 350°F oven for 20 to 25 minutes or until golden brown. Serve hot with additional onions as garnish.

For presentation: Using a colander or slotted spoon to drain the liquid draining the liquid, garnish with red onion. Serve immediately.

Tip: The smoked cheese replaces the need for bacon and the sweet and sour onions act as a healthy condiment. Grilling the chicken adds texture, depth of flavor and eye appeal.