Apollo Chicken Puffs with Cucumber Dill Sauce Paul Savory Omaha, NE 2003 Finalist 1 1/2 cups cooked, shredded chicken 1 package (10 oz.) frozen puff pastry shells 4 ounces feta cheese, crumbled 3 tablespoons finely chopped green onion 1/4 cup chopped spinach 1 teaspoon chopped dill 1 large egg, beaten 1 large cucumber, divided Cucumber Dill Sauce (recipe follows) Bake pastry shells according to package directions. Remove from oven and remove shell tops. In large bowl, mix together chicken, feta cheese, green onion, spinach, dill and egg. Spoon mixture equally into prepared pastry shells. Place in 350 degree F. oven and bake about 12 minutes. Cut 30 thin slices of cucumber, reserving remainder of cucumber for sauce. Arrange 5 slices of cucumber in circle on each serving plate. Place pastry shell in center and spoon Cucumber Dill Sauce on top. Makes 6 appetizer servings. Cucumber Dill Sauce: Peel and grate reserved cucumber to make at least 1/2 cup; sprinkle with 1/2 teaspoon salt and set aside for 10 minutes. Remove any liquid from grated cucumber; then stir in 1 small (8 oz.) container plain yogurt; 1 clove garlic, crushed; and 3 teaspoons chopped dill; refrigerate. Just before serving, blend in 2 teaspoons lemon juice.