These are wonderful warm and cold, so logically they make great to-go lunches. I made a whole tray of these puppies and Rana took them to school for a week. I’m sounding more like a house boy every day. “House boy,” Rana will say, “fetch me that pitcher of sangria.” Oh well it’s a living.
These little wraps are versatile and long lasting, like your’s truly. The most important thing you need here is filo dough. If you don’t have that, its just a lot of messy filling and makes it a much less portable snack. This is based on a recipe from Jamilahs Kitchen.
3 cloves of garlic (I usually add more)
250 gr (1/2 lb) ground or finely chopped chicken (turkey and beef work too!)
1/2 cup raw spinach
1/2 cup crumbled feta
1/4 cup drained pickled artichoke heart
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup Worcestershire sauce (mixture of balsamic vinegar and hot sauce works also)
1/4 cup chopped kalamata olives
1/4 cup of melted butter
1/4 cup extra virgin olive oil
Preheat your oven to 200 C (390 F).
Add the garlic to a little olive oil in a fry pan. After a minute or two toss in the chicken, spinach 1/4 of the feta (so 1/8 of a cup) of feta. Season with salt and pepper and pour in the worcestershire sauce. Now you want to let this reduce a bit. Stir continuously until the liquid starts to thicken a bit in the fry pan. Right before you’re about to remove it from the heat throw in the kalamata olives.
Pour the entire contents of the pan into a lar mixing bowl. Mix in the remaining feta and the artichoke hearts. The artichoke hearts will soak up some of the liquid.
Now we must prepare the papous for our filling. Here comes the fun part. Ok so it’s a royal pain in the tush but whatever. Mix the melted butter and olive oil in a bowl. Place one sheet of filo on a flat surface (the counter if you will) and brush it with the mixture of butter and olive oil. I only used olive oil because I had no butter but I’m sure butter would, as it always does, add to the flavor. Now place a new sheet of filo on top of the buttered one and butter it. Continue this process until you’ve got about 4 layers.
This is where we combine origami with cooking. Now cut the layered filo into about 5 inch wide strips lengthwise trying to leave the longest amount of dough (shown below). Plop a spoonful of the amazing filling onto the bottom left of the strip and fold like you would a flag. Continue to do this until you are out of dough or filling or your head is about to explode, whichever comes first.
The Hokey Pokey
Place them on a cookie sheetand brush them with the olive oil butter mixture. At this point you can sprinkle some seeds or zatar or something over the top but it is not necessary.
Put them in the oven. They should bake about 15-20 minutes. When they are golden brown, they are done. I caution you from personal experience and over-exuberance that they are quite hot inside when they come out. Let them cool for about 10 minutes before you even attempt to eat them or you’ll be scraping a fresh layer of skin off of the roof of your mouth.
Ok friends, until next time.