Cookshack

• 8 sheets phyllo dough
• 4 Tablespoons melted butter
• 8 ounces smoked chicken, small dice
• 1/2 cup yellow onion, diced
• 5 cloves garlic, minced
• 1/2 cup red pepper, diced
• 8 ounces (by weight) frozen chopped greens (turnip, mustard or spinach)
• 6 ounces cream cheese
• Salt to taste
• Tabasco sauce to taste
• 1 Tablespoon olive oil

Saute 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.
Smoked Corn Relish:

• 1 1/2 cup smoked kernel corn
• 1/4 cup yellow onion, diced
• 1/4 cup green pepper, diced
• 2 clove garlic, minced
• 1 Tablespoon red pepper flake
• 1 Tablespoon leaf thyme
• 1 Tablespoon chopped parsley
• 1/4 cup olive oil
• 3/4 cup white wine vinegar
• 1/4 cup granulated sugar
• Salt to taste
  

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