1. In a large bowl, mix the ground chicken, egg, breadcrumbs, olive oil, sweet paprika, garlic powder, oregano, salt, and pepper. Combine everything well until the mixture comes together. It should be soft but firm enough to shape. If it’s too sticky or too wet, add 1–2 more tablespoons of breadcrumbs.

2. Place the mixture in the fridge for 15 minutes so it firms up slightly and becomes easier to shape.

3. Meanwhile, prepare the filling. Chop the cherry tomatoes into smaller pieces and gently pat them dry with a paper towel. Chop the sun-dried tomatoes and crumble the feta cheese.

4. Line a baking tray with parchment paper. Divide the chicken mixture into 4 equal portions. Place each portion on parchment paper and, using lightly oiled hands, shape it into a thin oval or circle. Do not make it too thick so it bakes evenly.

5. Spread about 1 tablespoon of cream cheese in the center of each piece. Add baby spinach, cherry tomatoes, sun-dried tomatoes, crumbled feta, and grated mozzarella. Sprinkle a little oregano on top.

6. Using the parchment paper, carefully fold the mixture over the filling to form a pocket. Press the edges firmly so the filling doesn’t leak during baking.

7. Brush the pockets lightly with olive oil and sprinkle with a mix of panko breadcrumbs and Parmesan cheese for a golden crust.

8. Bake in a preheated oven at 200°C for about 30 minutes, depending on thickness. They are done when golden on the outside and fully cooked inside.

9. Let rest for about 5 minutes after baking so the juices settle and they are easier to slice and serve. They go well with mashed potatoes, fresh salad, yogurt sauce, or a splash of lemon juice.

Recipe: Jelena