Mediterranean Philo Pockets with Spicy Apricot Dip
It is... " Mediterranean Philo Pockets with Spicy Apricot Dipping Sauce "
by Brandi Kirkpatrick and Fireman Bob Cooney
One day, Brandie and I were joking around, we talked about " joining " forces and creating a Unique dish!
Well, I am here to say... The " joking and kidding " has produced something very special.
We hope that you all enjoy!
Brandi Kirkpatrick and Fireman Bob Cooney
Featured Pinch Tips Video
- 2 c
- chopped cooked and seasoned chicken
- baby bella fresh mushrooms, chopped
- green onions, finely sliced
- 1/2 tsp
- dried sage - chopped
- 1/2 tsp
- dried thyme - chopped
- 1/2 c
- golden raisins, chopped
- 8 oz
- cream cheese - room temp
- 8 oz
- feta cheese - crumbled
- 1 stick
- 1 pkg
- frozen philo dough, thawed
- spicy apricot dipping sauce
- 1 c
- apricot jam
- 2 tsp
- grated horseradish or to taste
- 4 tsp
- lime juice
- 1/8 tsp
- cayenne pepper
- kosher salt to tatse
1In a large skillet, saute mushrooms in butter. Add green onions, raisins, chicken and spices. Heat through. Let cool for 5 minutes.
In a large bowl, combine mushroom-chicken mixture with cream cheese and Feta. Gently fold together until well combined. Set aside.
Carefully work with the Philo dough, you will need to have a damp paper towel or cloth to keep the dough you are not working with from drying out.
2Melt butter, Cut Philo dough into 2-1/2 inch strips, Take 2 thin sheets and brush with butter. Place one hearty teaspoon scoop of chicken-mushroom mixture onto the end of the buttered strip.
Carefully, fold dough in a triangle pattern, like folding a flag.
Place on a cookie sheet. Repeat until the cookie sheet is full.
Coat triangles with butter and bake for 15-20 minutes.
3Spicy Apricot Dipping Sauce
Combine all ingredients and mix,
You can service this dipping sauce heated or chilled.
Brandi and I hope You Enjoy!!!