Chicken, roasted pumpkin, spinach & feta parcels

Heat a frying pan lightly sprayed with oil. Cook ¼ red onion (thinly sliced) until softened. Add 100g lean chicken breast (chopped) and cook until browned. Add a pinch each of paprika and ground cumin and ½ tsp honey and cook until fragrant. Cover 1 cup baby spinach leaves with boiling water and set aside until wilted. Drain and rinse under cold water. Drain and roughly chop. Combine 180g roasted chopped pumpkin, chicken mixture and 25g reduced-fat feta cheese (crumbled). Lightly spray 1 filo sheet with oil and top with another sheet. Arrange mixture on filo and roll to enclose filling. Bake in oven preheated to 180°C or 160°C fan-forced until golden. Serve with 5 steamed asparagus spears and a leafy green salad.