Teriyaki Turnovers - Michigan Country Lines Magazine

Ingredients

• 16 oz. pkg. frozen Athens Fillo Dough, thawed
• 1 T. olive oil
• 1 stalk celery, finely chopped
• 1 sm. head broccoli, finely chopped or ?10-oz. pkg. frozen, chopped
• 5-oz can water chestnuts, finely chopped
• 6 T. teriyaki marinade or sauce
• 1 bunch chopped green onion (save 2 stalks, also chopped, 1 for dipping sauce and 1 for garnish)
• 3 ozs. roasted cashews (2 ozs. chopped and ?1 oz. finely minced for garnish)
• 1/2 c. butter