Sauté the onion in oil until golden. Add the garlic and mushrooms and continue to sauté until the moisture evaporates. Add the spinach, mashed potatoes, mustard, paprika, nutmeg, salt, and pepper and mix.

Remove from heat and cool. Add parsley and mix. Transfer to a bowl.

Sauté the onion and mushrooms in oil in the same frying pan for a few minutes, until soft. Add the garlic and sauté for an additional 30 seconds. Sprinkle with flour and sauté, stirring to coat, for one minute.

Add nondairy milk slowly while mixing, and simmer until creamy. Add the

pareve cream cheese or tahini, wine, and seasonings and simmer for two more

minutes. Remove from heat.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

Lay a piece of partially defrosted malawach on the counter. Smear a small amount of stuffing on it. Lay a chicken cutlet in the center. Season with

garlic powder, salt, and pepper.

Smear a thin layer of cream sauce on the chicken, then add a spoonful of stuffing on top, spreading it out. Roll it up blintz-style and place it seam-side down on the prepared baking sheet. Brush with egg. Repeat with remaining malawach and chicken cutlets.

Bake for 25 minutes, or until golden. If they brown too quickly, tent with a piece of parchment paper.

Serve with remaining cream sauce. These chicken wellingtons can be frozen. Freeze sauce separately.