And so I am a fan of taking a few short cuts here and there. Having a few friends over for lunch, we decided to have a variety of dishes-the previous dish, honey pumpkin pecan salad was one of them. The plan for this one was to mix up some spinach, feta and chicken, wrap it in filo pastry, bake it and viola! lunch is served!
Two days before the lunch, I realised that in between coming home from church and preparing lunch in 45 minutes means time is tight! Not to mention, I am still a novice in handling filo pastry! I picture torn pastries, with spillage from the filling to the tray from my incomplete mess of trying to handle filo. So I chickened out and used spring roll pastry instead!
Surprise surprise, it was better than expected. Still with the crunch factor but not as flaky as filo of course. I think it was a tad dry and should have less chicken and more feta. Instead of shallow frying, I sprayed the parcels with some oil and baked it for 20 minutes. Lunch was served just in time!
1/4 of roast chicken shredded
50 grams of feta cheese crumbed
150 grams of slightly wilted baby spinach leaves
1 tsp of garlic
squeeze of lemon juice
cracked pepper and sea salt
2-3 tsp of poppy seeds
6 spring roll wraps cut in halves.
Mix mixture together. Spoon it on to spring roll wrappers and wrapped it from corner to corner to create triangles. Place them on trays. Spray with some oil and sprinkle poppy seeds over them. Bake in pre heated oven of 180 C for 20 minutes or till golden brown. .