16 oz. pkg. frozen Athens Fillo Dough, thawed
1 T. olive oil
1 stalk celery, finely chopped
1 sm. head broccoli, finely chopped or ?10-oz. pkg. frozen, chopped
5-oz can water chestnuts, finely chopped
6 T. teriyaki marinade or sauce
1 bunch chopped green onion (save 2 stalks, also chopped, 1 for dipping sauce and 1 for garnish)
3 ozs. roasted cashews (2 ozs. chopped and ?1 oz. finely minced for garnish)
1/2 c. butter
Dipping Sauce:
1/4 c. Swanson vegetable broth
1/4 c. teriyaki marinade or sauce
1 T. chopped green onion
2 T. Asian (Lee Kum Kee) Chili Garlic Sauce
Set oven to 375°. Sauté celery in olive oil until slightly soft. Add broccoli and water chestnuts and sauté for 3 more minutes; drizzle with 4 to 6 tablespoons teriyaki sauce. Mix in 2/3 of raw green onion and 2 ounces cashews. Set aside.
Heat 1/2 cup butter in a small microwaveable bowl until melted (approx. 20 sec). Brush very thin layer onto 1 sheet of dough, repeat adding a second layer, and third if desired. (You must keep dough you’re not using from drying out by placing a wet and wrung paper towel on top until ready for next sheet. Work quickly so dough doesn’t dry out and crumble.)
Add 1/4 cup of broccoli mixture placing in the bottom corner of dough. Fold the empty side over then continue folding into a large triangle. Place on cookie sheet lined with parchment paper and repeat process until broccoli mixture is all used. Makes about 6 turnovers. Bake for 15 min and serve with dipping sauce.
Mary Gorshe, Suttons Bay
