Impress your guests with these starters using Athens® or Apollo fillo dough.
BAKED PHYLLO WONTONS
3 tablespoons olive oil
1 clove garlic, minced
1/4 cup scallions, finely chopped
3/4 lb lean ground pork
2 teaspoons low sodium soy sauce
1/4 teaspoon crushed red pepper
Salt and pepper to taste
2 tablespoons water chestnuts, finely chopped
1/4 cup fresh cilantro, finely chopped
20 sheets Athens® Fillo Dough (9”x14”), thawed
In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add garlic, scallions, and pork. Brown pork completely and stir to a fine crumble. Season with soy sauce, crushed red pepper and salt and pepper. Stir in water chestnuts and cilantro. Remove from skillet and drain in a colander. Let cool.
Layer 4 phyllo sheets, spraying each with cooking spray. Cut twelve, 3-inch squares from phyllo stack. Place about 2 teaspoons of filling in center of square. Brush phyllo from edge of filling to each point of square lightly with water. Gather points of square and pinch together just above filling. Repeat process 4 times to make 60 pouches.
Place filled pouches at least 1" apart on ungreased cookie sheet or baking pan.
Bake in preheated 350ºF oven for about 12 to 15 minutes or until golden brown.