Chicken & Artichoke Filo Triangles
(serves 8)
Wash, trim all inedible leaf portions and choke, and steam:
6 artichokes (or use 6 baby artichokes)
 
Saute in olive oil and/or butter:
2 leeks, chopped
and set aside.
 
Saute in olive oil:
1 c sliced mushrooms
2 cloves  garlic, minced
 
When the mushrooms start to soften, add the artichokes and:
1 boneless chicken breast, skinned and sliced
 
Saute over medium heat until the chicken is cooked through, then chop the whole mixture finely.  Add the leeks and:
1/2 c hazelnuts, chopped
 
Prepare a dish of melted butter and olive oil. Brush a square sheet of filo with the butter mixture and fold in half diagonally to form a triangle.  Place 2 tablespoons of the filling in a corner and fold in half, flip over, fold in half, keeping the dough moist with the butter mixture, until you have a small triangular pocket.  Place on a baking sheet and bake on the top shelf of a 350 oven until golden brown (around 30 minutes).  Serve immediately.
Notes & Variations:
  1. You can prepare these in advance, bake them for around 15 minutes, and then remove them from the oven and finish baking them just prior to serving.
  2. For a vegetarian alternative, substitute 1/2 cup of grated cheese for the chicken.
  3. See notes for artichoke cleaning instructions.