Happy Cinco de Mayo my friends. Time for a nice refreshing margarita or mojito and some good food. My Cinco de Mayo recipe for you is for these delicious little chicken phyllo appetizers. If you’ve made spanakopita before then these are very similar to make, the only difference is the filling. If you go to my spanakopita recipe you can see detailed instructions on how to fold the triangles.
This filling I chose here is so delicious with just simple ingredients, chicken, corn, red pepper, onions, feta cheese and green onions. I’m not sure if it’s really mexican flavors but they are great flavors that go together really well.
You can serve these with some dipping sauce, but I just served mine plain as there is plenty of flavor in them not to need a dipping sauce. So drink, eat and be happy.
- 14 sheets phyllo pastry
- 1 chicken breast boneless, skinless, cut into very small pieces
- 2 tbsp butter
- 1/2 onion chopped
- 1/2 cup corn kernels
- 1/2 red bell pepper chopped
- 3 green onions chopped
- 1 cup crumbled feta cheese
- 1/4 cup butter melted
Preheat oven to 375 F degrees.
Melt the 2 tbsp of butter in a skillet. Add onion and chicken and cook until the chicken is no longer pink. Season with salt and pepper. Add bell pepper and corn and continue cooking for a couple more minutes just until pepper softens a bit. Empty the chicken mixture into a bowl and set aside until it cools a bit.
Add feta cheese and green onions and stir.
For handling the phyllo dough, unroll it and lay one sheet flat on your work surface. For the remaining phyllo dough, cover it with a damp towel, so it won't dry out. Brush the sheet with melted butter and add another phyllo sheet over the first one.
Using a pizza cutter, cut the sheets lengthwise into 4 long pieces, about 2 inch strips. Place a heaping tbsp of the chicken mixture near 1 corner of the phyllo strip. Fold the end at an angle over the filling to form a triangle. Continue to fold the triangle along the strip until you reach the end, like folding a flag. Repeat this with the remaining phyllo and filling.
Place your spanakopita triangles on your baking sheets and brush with butter. Bake them for 20 to 30 minutes until the triangles are golden brown and crisp.