Spinach and Feta Rolls
Servings: 12 servings
Calories: 185kcal
An ideal snack for the family, and perfect for parties, these Spinach and Feta Rolls are an easy treat to whip up in no time. Just a handful of simple ingredients is all you need for these crispy golden delights, which are ideal paired with ketchup or a tomato chutney.
Ingredients
- 1 sheet frozen puff pastry
- 120 g fresh baby spinach
- 200 g Danish feta
- 60 g panko breadcrumbs
- 1 egg, whisked (reserve approx 1½ tbsp for brushing)
- 1 tsp fennel seeds, plus extra to sprinkle on top
- ½ tsp sea salt flakes, plus extra to sprinkle on top
- ½ tsp freshly cracked black pepper
Instructions
To assemble
- Preheat – Preheat the oven to 200°C (400°F) (all oven types). Line a baking tray with baking (parchment) paper.
- Remove pastry from freezer – Take the puff pastry out of the freezer to thaw while you prepare the spinach and feta filling.
- Cook the spinach – Heat a medium frying pan over medium–high heat. Add the spinach leaves and 60 ml (¼ cup) of water. Cook for 30–60 seconds, stirring gently, allowing the spinach leaves to wilt. Remove from the heat and set aside to cool.
- Combine the remaining filling ingredients – Meanwhile, in a medium bowl, combine the feta, breadcrumbs, egg, fennel seeds, salt and pepper (remember to reserve about 1½ tablespoons of the egg for brushing the rolls).
- Add the spinach – Once the spinach is cool, squeeze out any excess water with your hands and chop roughly. Add to the mixture, using your hands to combine thoroughly.
- Cut the pastry – Cut the puff pastry sheet in half, straight down the middle. You will be left with two long rectangular pieces.
- Fill the pastry – Lay out the rectangles of pastry with the short edges closest to you and create a log shape of filling down the middle of one sheet of pastry. Ensure the filling is tight and compact without any gaps. Repeat the process with the other rectangle.
- Roll the pastry into logs – Using the plastic backing from the puff pastry to help you, roll up each rectangle into a log and seal it using your fingers. Discard the plastic.
- Cut the sausage rolls – Cut each log into six equal-sized lengths and place them seam-side down on the baking tray.
To cook
- Egg wash – Brush each roll with the reserved egg.
- Add garnish – Sprinkle with fennel seeds and salt.
- Bake and serve – Bake for 20 minutes or until crisp and golden. Serve.
Notes
MAKE AHEAD
Follow the recipe up to step 9. Store in an airtight container and refrigerate for up to 24 hours or freeze for up to 2 months. Use baking (parchment) paper between layers to stop the rolls from sticking. Cook as per the recipe (brush with egg wash and sprinkle with fennel seeds and salt before cooking). Alternatively, to cook from frozen, increase the cooking time by 15 minutes or cook until crisp and golden.LEFTOVERS
Refrigerate cooked Spinach and Feta Rolls for up to 3 days in an airtight container. Reheat in the microwave (the pastry will soften) or reheat in the oven. They can also be eaten cold. Not suitable to freeze.Nutrition Facts
Spinach and Feta Rolls
Amount per Serving
Calories
185
% Daily Value*
Fat
12
g
18
%
Saturated Fat
4
g
25
%
Trans Fat
0.002
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
28
mg
9
%
Sodium
389
mg
17
%
Potassium
97
mg
3
%
Carbohydrates
14
g
5
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
5
g
10
%
Vitamin A
1029
IU
21
%
Vitamin C
3
mg
4
%
Calcium
108
mg
11
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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