Chicken rolls

Cut the chicken breasts into 1 cm cubes and season to taste with salt and pepper. Melt the butter and sauté the chopped onions and garlic until tender and fragrant. Add the cubed chicken and brown lightly. Remove the contents from the pan and set aside to cool. Stir the crumbled feta cheese into the chicken mixture and season with the lemon juice. Heat the oven to 200 ºC. Roll out the pastry until slightly thinner and cut each roll into six 12 cm squares. Place a spinach leaf on each square and spoon a little of the chicken mixture on top. Lightly brush the edges of the pastry squares with water or egg and partially fold one side over the filling. Fold the short sides in and roll up the parcel like a Chinese spring roll. Place on a greased baking sheet, seam side facing down. Brush with a little milk or milk-and-egg mixture, sprinkle with sesame seeds and bake until golden brown and done. Serve with vegetables and a salad.
Makes 12 rolls.