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  • Prep Time
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  • Cook Time
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  • Servings
    8 empanadas

Feta-terranean Chicken Empanadas with Cilantro-Mint Dipping Sauce

Main Ingredients: Poultry

Yield: 8 empanadas

Recipe courtesy of Edwina Gadsby, Finalist in the 2016 Nikos® "Wave of Flavor" recipe contest

Ingredients

CILANTRO-MINT DIPPING SAUCE

  • 1 c. feta cheese, crumbled, divided use
  • 1 c. Greek yogurt
  • 1/4 c. cilantro leaves, chopped
  • 2 tablespoons mint leaves, chopped
  • 2 teaspoons fresh lemon juice
  • 1 tsp. garlic, minced


FILLING

  • 2 cups rotisserie chicken, shredded and chopped
  • 1/2 c. kasseri or mozzarella cheese, shredded
  • 1/3 c. roma tomatoes, seeded and diced
  • 1/3 c. pepperoncini or roasted red peppers, drained and sliced
  • 1/4 c. Kalamata olives, diced
  • 2 tablespoons basil leaves, slivered
  • 1 pkg. (17.3 ounces) frozen puff pastry sheets, thawed
  • 1 extra large egg, beaten with 1 tablespoon water

Directions

  1. Preheat oven to 350 degrees F. Spray large baking sheet with cooking spray.

FILLING

  1. To serve, arrange empanadas on serving platter along with the Cilantro-Mint Dipping Sauce.

Nikos® Products Used in this Recipe:

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