Yield: 6 Servings
|1 cup||Almonds; see below|
|3 cups||Chicken; cooked and chopped|
|\N \N||; - into bit sized|
|8 ounces||Feta cheese; crumbled|
|½ cup||Green onion; sliced|
|2 tablespoons||Dijon mustard|
|1 \N||Clove garlic|
|1 teaspoon||Herb pepper|
|½ pounds||Phyllo dough|
|\N \N||Melted butter|
* toast almonds for 10-15 minutes at 350 F. and coarsely chop Mix together all ingredients except phyllo dough and butter. Divide phyllo dough in half. Brush each sheet with a little butter and layer one half of the dough into a lasagne-type baking dish.
Add chicken mixture. Cover with the remaining phyllo dough one sheet at a time, brushing each sheet with butter. With a sharp knife, cut a couple of slits in the top and pop it into the oven. Bake at 375 F. for 30 minutes.
Typos by Brenda Adams <adamsfmle@...> Posted to MC-Recipe Digest V1 #196 Date: Tue, 13 Aug 1996 21:09:57 -0400 From: ADAMSFMLE@...
NOTES : Source: Kirvil Skinnerland submitted to Floating Kitchens, Cooking with Seattle's Houseboaters
(Posted mc-recipe 8/13/96)