The final stretch

Last week I made a rambling post about li'l fetus, and I forgot about some details.

1. What about the rest of the eggos?
Let's just say that Embyros on Ice! is not the newest kiddie ice capades show coming to town.  We have a bunch o' future babies in a freezer.  Thankfully not our freezer.  One that I'm assuming is kept much cleaner than ours. 

2. What about those adorable doggies of yours- how are they coping?
The chunky dense one is clueless.  No surprise.  The skinny obsessive compulsive one totally knows something's up. 

Since our childless days are numbered, I wanted to make a recipe that is a little fancier snazzier more labor intensive than the bowls of Cheerios we will inevitably be having for dinner soon.  W-o-r-t-h the work here, people.  Go make these.  And try not to have nightmares about if Embyros on Ice! was a real thing. 

Greek Egg Rolls with Tzatziki Sauce

For the sauce:
1.5 cups nonfat plain Greek yogurt
1/8 teaspoon minced garlic
1 teaspoon fresh lemon juice
1/2 cup peeled and grated cucumber, with excess moisture squeezed out

Combine all ingredients in a small bowl.  Cover and refrigerate until ready to serve.

For the rolls:
15 egg roll wrappers
2 lbs ground lamb (I found this in the freezer section)
1 2.25 oz can sliced black olives, finely chopped
3 cups fresh spinach, rinsed and dried
1/2 teaspoon cumin
1/4 teaspoon pepper
1/2 teaspoon oregano
8 oz crumbled feta cheese
3 teaspoons corn starch + 3 teaspoons water
1 Tbsp olive oil

1. Preheat oven to 425 degrees.  Line a baking sheet with tin foil and spray with olive oil spray (or else smear a bit of reg olive oil on the foil).
2. Saute lamb until thoroughly cooked.  Try to break apart any large chunks into crumbles.  Soak up grease with a paper towel. Remove from heat and stir in spinach, olives, and seasonings.  Cover in order to let the remaining steam/heat wilt the spinach.
3. Once mixture has cooled to about room temperature, stir in the feta. 

4. Take an egg roll wrapper and lay it diamond-side rather than square-side.  Put a heaping spoonful of meat mixture in the lower third.  Bring up the bottom corner, fold in the sides, and then roll upwards.  Dip your finger into the cornstarch mixture to help "glue" the flap.  Place flap-side down on your baking sheet. 
5. I overfilled mine and ended up with 14 instead of 15. 
6. You can ignore step #5.
7. Brush a bit of olive oil over the tops of the rolls before putting in the oven (helps them crisp up and brown nicely without having to fry).
8. Bake for 20 minutes or so, flipping once or twice. 
9. Serve with a nice blob of tzatziki sauce.

I would say a serving size is two rolls (about 160 calories per roll) but I can claim, at least for a few more days, that 7 lb fetus surely needs his own egg roll.