8 sheets phyllo dough
4 Tbs. melted butter
8 oz. smoked chicken, small dice
1/2 c. yellow onion, diced
5 cloves garlic, minced
1/2 c. red pepper, diced
8 oz. (by weight) frozen chopped greens (turnip, mustard or spinach)
6 oz. cream cheese
Salt to taste
Tabasco sauce to taste
1 Tbs. olive oil
Smoked Corn Relish:
1 1/2 c. smoked kernel corn
1/4 c. yellow onion, diced
1/4 c. green pepper, diced
2 clove garlic, minced
1 Tbs. red pepper flake
1 Tbs. leaf thyme
1 Tbs. chopped parsley
1/4 c. olive oil
3/4 c. white wine vinegar
1/4 c. granulated sugar
Salt to taste
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Sauté garlic, onion and greens in oil until tender. Let cool. Beat cream cheese until softened. Blend in greens. Gently fold in peppers and chicken. Season with salt and Tabasco. Chill.
Lay phyllo with narrow edge toward you. Brush with butter and repeat until 4 layers high. Spread 1/2 the chicken mix along nearest edge of strip about 11/2" wide. Tuck edges and roll jelly roll fashion. Place seam side down on greased baking sheet. Repeat with remaining ingredients. Bake 350F, 22 minutes.
Bring all ingredients to a rapid boil. Remove from heat and let cool. Store refrigerated. Slice strudel rolls into nine slices (slices easiest when chilled). Cover and reheat in moderate hot oven. Mound relish in center of platter and arrange strudel slices around relish.
Yield: 6 servings
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