Spinach Pastry, Chicken Paratha & Singaporean Rice Recipe

Guest Post


With Ramadan just coming to an end…here is the last post of the Food theme

Spinach & Cheese Pastry Recipe by Rubina Siddiq

I’m Rubina, a food blogger over at All Floured Up. When I’m not chasing after my little one year old, I love experimenting in the kitchen and taking photos of my recipes. Today, I’m sharing this amazing recipe for a spinach and cheese pastry that’s perfect as an appetiser or a side dish to any Mediterranean, Arab, or Greek menu.

This pastry recipe is one I got from my sister, who makes it the best. I attempted it myself and it actually turned out pretty good! There are many versions of this pastry, but I prefer this one that has both cream cheese and feta cheese. What I love about this is the combo of cheeses with spinach sandwiched between layers of crispy phyllo pastry that makes it so hard to eat just one piece.

I hope you enjoy this simple and addicting recipe, and I wish you all a blessed Ramadan!



1 package phyllo dough pastry sheets

1 small onion, diced

1 16 oz frozen chopped spinach

3 oz feta cheese, crumbled

2 tbsp cream cheese, softened

2 eggs

1/3 cup milk

1 cup olive oil or more

salt and pepper


Make sure phyllo sheets are thawed out, at room temperature for at least 2-3 hours.

Put spinach into a strainer and let it thaw.

In a pan, stir fry onions with 1 tbsp olive oil until soft.

Squeeze the excess water from the spinach and add to the pan. Stir fry until water is evaporated, about 4-5 min on medium heat.

Add salt and pepper to taste.

Turn off heat, let the mixture cool slightly for about 10 min.

Add in the feta cheese, cream cheese, and 1 egg. Mix well.

Brush a large baking sheet with olive oil. Spread 1 phyllo sheet, brushing with olive oil completely. Don’t be stingy with it, this is what makes it crispy!

Continue layering sheets with olive oil until half finished. Now spread the spinach mixture evenly across the tray.

Finish up the phyllo sheets by layering on top of the spinach mixture.

Pre-heat oven to 325 deg F.

Cut the pastry into even squares.

In a small bowl, beat the remaining egg with 1/3 cup milk. Pour this mixture directly on top of the uncooked pastry in even layer. Let sit for 2-3 min.


Chicken Cheese Paratha Recipe by Mahek Jawed

Mahek doesn’t go by measurements. Here’s her quick and easy recipe:

I took boneless chicken put salt, black pepper, white pepper, garlic and ginger paste, and crushed red pepper. After that was cooked and cooled I mixed in chopped cilantro and green onions. Then I rolled my paratha into a square and filled it with the filling I made and topped it with cheese. Then I folded the edges and pan fried the paratha.


Singaporean Rice Recipe by Sana Ammar

I am Sana Ammar from Karachi, Pakistan I m a housewife n a mother of 3-year-old. Just came to Auckland a few days back and running a small home based business of clothes. Cooking is my passion and I love to cook and to present food beautifully. I have shared a Singaporean rice recipe and I hope you will like it.


Ingredients for Rice

Rice 1/2 kg (full boiled in salt n water)

Spaghetti (boiled) 1 cup (break it into 3-4 so that u can have it easily)

salt to taste

white n black pepper

1/2 tsp each carrot 1 medium (finely chopped)

capsicum 1/2 cup (finely chopped)

cabbage 1/2 cup (finely chopped)

spring onions 1/2 cup chopped (green part only)

green chilly 1 medium (finely chopped)

garlic 1 clove (finely chopped)

soya sauce 1 tbsp

chicken powder 1/2 tsp

eggs 2

sesame oil 2-3 tbsp

Ingredients for Chicken

Boneless chicken 1/2 kg

Ginger (chopped) 1/2 tsp Garlic (chopped) 1/2 tsp green chilly (chopped) 1 med Salt to taste

Garlic (chopped) 1/2 tsp

green chilly (chopped) 1 medium

Salt to taste

Crushed black pepper 1/2 tsp

Red chillies flake 1 tsp

Soya sauce 2 tbsp

vinegar 2 tbsp

Chili garlic sauce 2 tbsp

Ketchup 4 tbsp

tomato puree 2-3 tbsp

sugar 1 tsp

chicken powder 1/2 tsp

Corn flour as required

Oil 1/4 cup

Ingredients for Garlic Mayo Sauce

Mayonnaise 1/3 cup

Salt pinch

Crushed red chillies 1/2 tsp

Ketchup 2 tbsp

Garlic paste 1/2 tsp

Ingredients for Topping

Green chillies (sliced and fried) 8 (optional)

Garlic (chopped and fried) 4 tbsp


In a pan add 2-3 tbsp oil beat eggs with salt and little bit of food color then fry it, keep stirring to get small pieces. Keep it aside. Then in

Keep it aside.

Then in the same pan add 2 tbsp oil then add garlic and green chillies stir it until you smell its fragrance then add all vegetables and keep it on a high flame & add soya sauce 1tbsp and 1/2 tsp salt and both white and black pepper.

Stir it then add those fried eggs rice, spaghetti chicken powder & again 1 tsp soyasauce.

Then add sesame oil and green onions and stir it.

Simmer for 5 mins .

For chicken gravy

In a pan add oil then add ginger, garlic, green chilly and saute it.

Then add chicken. Stir it for a minute then add ketchup, tomato puree, chilli sauce, vinegar , soya sauce, sugar, salt, pepper chicken powder, 1/2 cup water and let it cook until chicken is tender

Add cornflour at the end for thickening

For sauce

Mix all the ingredients and add a little bit of milk or water (1 tbsp) to make it bit runny

For assembling

In a serving dish layer it with rice and spaghetti then add chicken gravy then drizzle some garlic mayo sauce then fried garlic. Top it with some green onions and serve hot 🙂

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