Feta/Spinach/Chicken Prize Parcels

It’s been a whole 2 months since I started this blog, and like my daughter, I can’t remember it not being a part of my daily life! With 22 blogged recipes so far and over 2000 hits to the site, I thank you dear reader for joining me on this experience and coming back for more.  Although I have always loved cooking from my garden, it’s been wonderful getting absorbed in the world of reading other food blogs and scouring my recipe books for inspiration for the next meal for the family, and the next blog post. The dolmades were a big hit at the party I took them to, so with this recipe, I have decided to work similar flavours together with the same herbs, nuts and spices but combining it into a spinach & feta parcel idea. I’ve also added minced chicken. Feel free to double the spinach or add tofu if you want pure vego. Thanks for reading and as always... enjoy ♥

Prep time: approx. 30 min. cooking time: about 30 min

Kitchen stuff needed: 1 large frypan, 1 baking try, baking paper, sharp knife and chopping board.

Ingredients from the garden:

500gm (6 x large stalks) of silverbeet: stalks removed and finely chopped

OR

500g of spinach leaves if you prefer.

Other Ingredients

3 sheets of frozen puff pastry: left at room temp

500gm chicken mince (you could use beef/veal mince also)

½ cup feta cubes

1½ T olive oil

½ a brown onion, minced

4 cloves garlic

½ teaspoon turmeric

1 teaspoon cinnamon

1 tblespn dill, chopped finely

1/3 cup sultanas

1/3 cup pine nuts toasted lightly in pan

¼ t salt

Black pepper

1 tablespoon melted butter for brushing top.

Juice and rind of half a lemon

Let’s do it:

1. Place finely chopped spinach in large pot and add 1 cup water. Bring to boil and simmer for 15 min with lid on.

2. With olive oil fry off garlic and onion in large frypan until soft. Add chicken mince and brown.

3. Add herbs, spices, sultana’s and nuts to chicken mix and turn down heat, soak up the beautiful aroma’s

4. Drain silverbeet and wring out excess water with hands. Get a clean tea towel and put spinach in it, rolling up and wringing out all water from as you twist it. Add this spinach to chicken mix and combine.

5. Add lemon juice and lemon rind to taste. Have a quick taste!

6. **Cut one diagonal line in puff pastry square to create 2 triangles and add 2 large heaped tablespoons of chicken mixture, top with some crumbled feta and fold over opposite corners to create a smaller triangle.

7. Start at the longest corners and turn and twist the edges around to close. Repeat on other open side and carefully place of a greased baking tray. Crisscross very lightly with a knife, and only cut one 2cm incision into the top of the parcel.

8. Repeat with all 6 triangles and bake for 35 minutes or until golden brown on 180 degrees C.

**Note: If making as Party food or a group, cut puff pastry into 4 equal triangles, and just use one spoonful of mixture.

Enjoy with a glass of beautiful McLaren Vale Shiraz.

Soundtrack for a celebration of the world’s best blog audience ♥: El Camino by The Black Keys