Serves: 9
Total Calories: 315
Preheat oven to 400°. Sauté onions in butter until tender. In a bowl, combine the sautéed onions, chicken, salt, pepper, parsley, comino, and garlic. Stir in the eggs, cheese, chilies, olives, raisins, and almonds.
In a 9x13-inch baking dish, brush butter on the sides and the bottom. Cut filo pastry sheets in half widthwise. Begin by laying one piece of filo pastry flat in the dish. Brush melted butter onto the sheet. Repeat this process until 10 more layers have been buttered. Spoon the filling over the layers and spread evenly. Lay a sheet of filo pastry over the filling and brush with melted butter. Repeat this process until 10 more layers have been buttered, including the top layer. Cut into desired serving sizes before baking.
Bake for 35 minutes, or until the crust is golden brown. Garnish with a dollop of sour cream and a black olive, or with a fresh sprig of oregano or cilantro.
This Texas Strudel recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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