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Greek Chicken and Spinach Rolls


Several months ago, we decided on “Asian Night” as the theme for the food at our Friday Night Porch Party. Cameron made homemade egg rolls, and I almost made myself sick eating them. They were delicious! The best part is that I never realized how easy they are to make. Since then, I tried my hand at making crawfish rolls, and most recently, I prepared these chicken and spinach rolls. Don’t let the deep frying scare you off. It’s really easy. I know many people, including us, don’t like too much fried food, but we tend to splurge for Friday Night Porch Parties!






Greek Chicken and Spinach Rolls


Ingredients:


1 package small wonton wrappers

1 package of ground chicken or 4 chicken breast ground in your food processor

1 large package of fresh spinach, cooked down with a little salted water and chopped

1 onion, chopped

1 cup feta

2 cups mozzarella cheese

1 egg, beaten and set aside. (This is your egg wash.)

1 teaspoon Cavander's Greek seasoning

Salt and pepper

Directions:

Heat 1 inch of frying oil in your skillet or Dutch oven to 350 degrees. I use my electric skillet. In a separate skillet, cook the ground chicken and onions, season with salt and pepper, and then drain any fat. Combine the chicken mixture with all other ingredients except the wrappers. Taste the mixture and adjust your seasonings as needed. Begin making your rolls by placing the wonton wrapper In front of you so it looks like a diamond. In the middle, top each wrapper with about 1 tablespoon of your chicken mixture. Fold the side tips over onto the mixture, and then the bottom tip up and over them. Add a little egg wash to the edge of the top remaining corner, and then roll upward to complete the process. Make sure all of the edges are closed and sealed. Fry the roll in your oil on both sides until brown and crispy, about 5 minutes. Remove rolls from oil to drain.

Serve alongside my creamy feta dressing.


FNPP Greek Chicken and Spinach Rolls
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Anne Scott makes the rounds serving up these special rolls to the Friday guest.

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