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
2 cchopped cooked and seasoned chicken
12baby bella fresh mushrooms, chopped
4green onions, finely sliced
1/2 tspdried sage - chopped
1/2 tspdried thyme - chopped
1/2 cgolden raisins, chopped
8 ozcream cheese - room temp
8 ozfeta cheese - crumbled
1 pkgfrozen philo dough, thawed
·spicy apricot dipping sauce
1 capricot jam
2 tspgrated horseradish or to taste
4 tsplime juice
1/8 tspcayenne pepper
·kosher salt to tatse
How to Make Mediterranean Philo Pockets with Spicy Apricot Dip
- In 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.
- Melt 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.
- Spicy Apricot Dipping Sauce
Combine all ingredients and mix,
You can service this dipping sauce heated or chilled.
Brandi and I hope You Enjoy!!!