Courtesy of Chef Burt Cohen at Boont Berry Farm
- 1 &1/2 pounds chicken, poached and shredded
- 1 Tbs coriander, ground
- 1 tsp ground cinnamon
- 1 medium yellow onion, very finely diced
- 1 cup mayonnaise
- 1 tsp black pepper
- 2 tsp ginger, grated
- 1/2 tsp cayenne
- 1/2 cup toasted walnuts, finely chopped
- 1/2 cup dried cherries (soak, drain & chop)
- 1/2 cup melted butter, plus 1 Tablespoon for onions
- One package Phyllo dough
In a medium sized sauté pan over moderate heat, combine onions with a tablespoon of butter and cook until golden (optional: caramelize onions for deeper flavor).
In an 8 X 12 baking dish, cover bottom with single phyllo sheet & brush with melted butter. Top with additional sheet of phyllo and brush with butter. Continue until five layers are complete.
Brush more melted butter and sprinkle with a few nuts, and continue until five more layers are complete.
Mix remaining ingredients in a bowl to make filling. Evenly cover top sheet of phyllo with filling.
Continue to layer up to 10 or more sheets of phyllo, brushing each with butter.
Before baking, score top layer of phyllo (being sure not to puncture to filling) to enable easier cutting of layers after baking.
Bake at 425° F for 25-30 minutes or until layers are golden brown. Allow to cool, then cut into appetizer-sized portions, or serve as entrée-sized portions. Serves 30 as appetizer or serves 8 as a main.