Spanakopita with an Asian twist

I love both Greek and Asian cooking. Sometimes you can’t find much common ground there.
Or can you?
Walking through the produce section recently, and craving a both a savory, buttery chunk of spanakopita and egg rolls, I had a culinary epiphany. I could have the two in one.
The fusion of flavors and textures is fantastic. Crispy wontons wrapped around salty feta cheese, almost-bitter spinach and a bit of warm sesame oil is a real treat I hadn’t thought of before, but so glad I did.
The flavors meld so beautifully. The texture of the wontons is so different than soft buttery filo that is normally the marriage bed in which the spinach and feta usually lay. When baked and splattered with a bit of ghee (or other butter substitute), however, the wonton has a soft feel to it that is lost when the pasta is deep fried.
The spinach is pumped up when it is flash fried in the sesame oil with a modest amount of garlic. Add the feta and it dances in your mouth.
I rushed home and tried out my idea. It took a total of about 15 minutes and was worth the anticipation.
Give it a try. I’m betting you’ll love it and will want to share it with your friends. Just tell them where you found it.

Spanakopita Egg Rolls

12 wonton wrappers
2 cups of spinach
4 ounces of feta
2 cloves of garlic, minced
1 teaspoon of sesame oil
A bit of ghee or other butter substitute
Salt and pepper, to taste.
· Preheat the oven to 350 degrees.
· Warm a skillet on high and put in sesame oil. Put in garlic and spinach just until the spinach begins to wilt. Remove immediately.
· Put a tablespoon of the mixture onto each of the wontons.
· Top with a generous crumble of feta.
· Season with salt and pepper as desired, keeping in mind the feta already has a briny taste and little salt is needed.
· Roll the wonton in typical egg roll style.
· Place in a prepared pan and bake for 12-15 minutes, turning half way through the process.

Ovo-lacto Vegetarian (because of the feta).