Phyllo triangles with chicken and almonds

This is a recipe which can be served as a meze along with beer or ouzo or as a snack or a delicious appetizer for your parties

Ingredients (for 20 triangles):
1 tbsp of olive oil
60gr. slivered almonds
1 medium onion, grated
salt
pepper
1 tsp of ground cinnamon
1 tsp of paprika (hot or sweet)
2 tsp of ground cumin
500gr. of ground chicken fillet
2 small ripe but firm tomatoes, cut in cubes
50gr. of black raisins (if they are big- finely chop them)
2 tbsp of flat-leaf parsley, finely chopped
¼ tea-cup of white dry wine
500gr. of phyllo pastry sheets
melted butter for greasing and some milk for glazing

Method:
In a heavy bottomed frying pan warm the oil in medium heat and sauté the almonds, stirring constantly with a wooden spoon until they get a nice golden colour (be careful not to burn them). Take them out of the pan with a slotted spoon and leave them on kitchen paper to drain.

In the same frying pan sauté the onions until they get soft. Season with salt and pepper, add the spices and continue stirring until the aromas of the spices blend together. Add the ground chicken and cook, stirring frequently until it is almost cooked.

Add in the pan the tomatoes, the wine, the raisins, the parsley and the almonds, stir well, cover the pan with a lid and leave the food to simmer for 15 minutes. Uncover the pan and continue cooking until the liquids are absorbed. Switch off the heat and leave the filling to cool down.

Preheat the oven to 180°C.

Without unwrapping the phyllo pastry cut in 4 equal parts with a sharp knife. Unwrap the first roll and brush the top phyllo strip with some butter. Put on the bottom side 1 generous tablespoon of the filling and pulling the phyllo strip underneath as well (two phyllo strips for each triangle) fold into a triangle in the classic method (check other similar recipes in the category "Pies").

Continue in the same way until all the phyllo sheets and the filling are used. Place the triangles on an oven pan (laid with baking paper) and brush them on top with some milk.

Put in the oven and bake for about 35-40 minutes until they are nicely coloured.

Serve immediately while they are still hot.