These are nice and warm and awaiting Peter's arrival home from work. I have a feeling he's going to love them. The yogurt sauce is in the fridge, cooling.
This recipe is from Rachel Ray's book again, except that she recommends you making meatballs out of it. She also uses ground chicken, I use ground turkey. I decided to try and make this with won tons since today's sausage fritattas were such a hit. Here is Rachel's recipe with my won ton addition (and some other of my variations in parenthesis and italics).
- 2 10 oz boxes of frozen chopped spinach (I used parsley instead, I didn't have spinach)
- 1 pound ground chicken (I used ground turkey)
- 3/4 cup crumbled feta cheese
- 1 small onion
- 3 garlic cloves
- 1 tablespoon of McCormick's Montreal Steak Seasoning
- Extra Virgin Olive Oil
- 1 1/2 cups of Greek-style plain yogurt
- 1/3 seedless cucumber, peeled and chopped
- 3 tablespoons chopped fresh dill
- 1/2 tablespoon ground cumin
- 1/2 tablespoon ground coriander
- Juice of 1/2 lemon
- Salt
- Won Ton wrappers
- PAM spray
- Preheat oven to 400 degrees.
- Wring out the spinach completely dry and separate it; add to mixing bowl (unless you use parsley like I did)
- Add feta, chicken (or turkey), onions, two thirds of the garlic, grill seasoning and liberal drizzle of olive oil. (and parsley if you are using instead of spinach) Mix.
- Either form meatballs on a baking sheet, make larger burgers OR
- Spray a muffin pan with PAM and put a won ton in each muffin space. Fill meat mixture in to the won tons. Make burgers or meatballs with remaining meat on another tray and bake for 10-12 minutes.
- While the meat is cooking, make the yogurt sauce. Add cucumbers, dill, cumin, coriander, lemon juice and a little salt in to a food processor. Mix until smooth. Use this to dip your won tons bites, meatballs or burgers in.
