Interesting and somewhat out of the ordinary side dish for a brunch or lunch, this pastry works well to complement egg dishes and/or salads with tangy vinaigrette. I make this about once a year. I think it is a bit dangerous to do it often (high fat content) so thread carefully. It surely looks pretty.
Chicken, Almond and Apricot Pastry
- 1/2 cup bulgur
- 1 yellow onion, chopped
- 1 chicken breast, chopped to small cubes
- 3 fresh or 1/4 c dried apricots, finely chopped
- 1/4 cup almonds, chopped
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1/4 cup non-fat Greek yogurt
- 2 tbsp Italian parsley, chopped
- 12 sheets of phyllo dough
- Salt, to taste
- Pepper, to taste
- 1 tsp fresh chives, chopped for garnish
Put the bulgur in a bowl with 1/2 cup of boiling water; set aside to soak 5-10 minutes.
Heat two tablespoons of the butter in a pan and gently saute the onion and chicken until lightly browned, 10-15 minutes. Stir in the apricots, almonds, bulgur and cook for 2 minutes. Remove from heat and fold in the cinnamon, allspice, yogurt and the parsley. Season to taste with salt and pepper.
Preheat the oven to 400F.
Grease a 9-inch by 5-inch oven-safe dish, with olive oil or canola oil. Melt the remaining butter.
Unroll the dough. Keep the pastry sheets covered with a clean, damp towel to avoid drying.
Line the dish with six of the sheets, brushing each one with butter as you layer them. Spoon in the chicken mixture and cover with six more pastry sheets, brushing each layer with butter as you go. Bake the pastry for 30 minutes or so (no more than that), until pastry is golden brown and crisp like in the pictures here.
You can serve this hot or cold. Dress up the slices with chives. Makes 6 generous servings. Here are the nutritional facts: