Feta-terranean Chicken Empanadas with Cilantro-Mint Dipping Sauce

  • Recipe courtesy of Edwina Gadsby, Finalist in the 2016 Nikos® "Wave of Flavor" recipe contest
  • Yield: 8 empanadas

    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

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

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