1. Prepare filling before the roulade mixture.2. In a pan, heat butter and add onions. Sautè until golden.3. Add garlic and green chillies & sautè for few seconds.4. Add spinach and wilt down with a little water.5. As soon as it's wilted, add milk and flour and mix in.6. Bring to boil and cook until the spinach is properly thickened. 7. Season with salt and pepper and leave aside to cool.8. Blend roulade ingredients in food processor.9. Grease a large piece of foil with oil (or 2 small pieces of foil).10. Spread minced chicken onto foil. (Either making one large roulade or 2 small ones).11. Place filling in the center of roulade, making sure not to spoon filling right to the ends. Sprinkle feta cubes on.12. Roll chicken over (away from the foil, not wrapping it in it), the one side overlapping the other, sealing it well. 13. Rewrap the foil around the roulade firmly without squishing it, making sure ends are sealed properly.14. Place in a pot to steam for 30-40 minutes (best to place on a steam rack or something to elevate so it's not submerged in water) and steam on stove. (May also steam or bake in oven).15. Allow to cool a little, remove foil.16. Mix panko and pistachio and spread on a flat tray.17. Brush on beaten egg and roll the roulade in crumbs.18. Place back in hot oven on high just to crisp the top. 19. Allow to cool slightly, and slice. 20. Serve with roasted potatoes/veggies or herbed mash.
INFO & TIPS
a) May leave topping off. Reserve some spinach, spoon a little onto the top of cooked roulade & sprinkle on crushed chips or even grated & fried potato/onion.
b) May make into mini roulades for individual serving and less mess.