CHICKEN AND PICO DE GALLO
This recipe received honorable mention in Athens Holiday Mini Fillo Shells Recipe Contest.
 Ingredients
1/2 cup cooked medium-diced chicken
1 small diced avocado
1 small seeded and diced tomato
2 tablespoons chopped green onion
2 teaspoons minced jalapeņo
2 tablespoons mayonnaise
1 tablespoon vinegar
1 tablespoon chopped cilantro
1/4 teaspoon salt
15 AthensŪ Mini Fillo Shells (1 box)
15 cilantro sprigs, for garnish
In a small bowl combine chicken, avocado, tomato, green onions, jalapeņo, mayonnaise, vinegar, cilantro and salt mixing well. Chill for 1 hour. Place 1 rounded tablespoon of mixture into each Fillo Shell. Garnish each with a sprig of cilantro. Serve immediately.
Yield: 15 Appetizers
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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