Spinach & Feta Appetizers


1 package eggroll wraps
1 package spinach, cooked for 2 minutes and drained
1 cup Feta cheese, drained and crumbled
1 tablespoon dill spice
1 egg, lightly beaten
non-cooking spray
Greek Seasoning or any other spice mix

Grease baking sheets. Preheat oven to 400F.

Mix the spinach, feta, dill, and egg in a mixing bowl.

Prepare the eggroll wraps as you wish (I made some round and some I folded in half and cut with a pastry cutter).

Place the filling in the wraps (not too full) and spray with non-stick spray or brush with oil or leftover egg mixture. Poke a couple of holes in the top to allow for steam to escape. Sprinkle with spices.

Bake in oven until lightly browned and crispy.



Smoky Black Bean Dip and Baked Wonton Dippers


1 cup dried black beans (or 1 can of black beans)
1-2 tablespoons olive oil
1 clove garlic, peeled (I added more garlic)
1 teaspoon cumin (I used cumin powder)
1/2 lime, juiced
1/4 cup plain Greek yogurt

1 teaspoon parsley,chopped
1 lime, cut into wedges
wheat tortilla chips
kosher salt and freshly ground black pepper to taste

Cook the black beans in water until tender. Drain and rinse.

Add the black beans, olive oil, garlic, cumin, and lime juice to the bowl of a food processor. Blend until smooth. Remove to a bowl and stir in Greek yogurt.

Season with Kosher salt and freshly ground black pepper.

Transfer to a serving bowl and garnish with parsley and lime wedges. Serve with whole wheat tortilla chips.

Eggroll Wrapper Dippers
I made eggroll wrapper dippers by cutting the wrappers in circles and baking in a greased muffin pan and cutting eggroll wrappers into four and baking on a greased cookie sheet at 400F after spraying with non-stick spray or brush with olive oil.  Sprinkle with a spice blend – I used Club House Greek Seasoning.  Bake until crispy and browned.

I made adaptions to the original recipe. For the original recipe see the source below.

Source: Clinton Kelly, The Chew


Easy Eggrolls


vegetable oil (enough to fry eggrolls in a frying pan, approximately 1-2 inches)
1 chicken breast, cooked and sliced
4 or 5 small stalks of bok choy, sliced lengthwise
1 medium onion, sliced in thin strips
1 package mushrooms (about 2 cups when sliced)
soya sauce
lightly salt
1 tablespoon cornstarch
1 tablespoon of cold water (or more if necessary)

Stir-fry the vegetables in vegetable oil until cooked but still a little crunchy. Add the pre-cooked chicken and mix in.  Add the bean sprouts at the end for one minute.

Sprinkle with soya sauce and lightly salt.

Mix the cornstarch with water until a loose paste.

Place a tablespoon of the vegetable mixture in the centre of the eggroll wrap.  Fold in two opposite corners to meet in the middle.  Brush the cornstarch/water mixture around the edges of the eggroll wrapper.  Then roll up from one unfolded side making sure to completely seal the eggroll.

Heat the vegetable oil until medium-high in a large frying pan.  Gently place the eggrolls in the oil and cook until golden brown on both sides.

Remove and drain on paper towels.

Serve with plum sauce.