Spinach and Feta Rolls
Servings: 12 sausage rolls
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 of frozen puff pastry
- 120 g 4½ oz fresh baby spinach (approximately 3 cups)
- 200 g 7 oz Danish feta
- 1 cup 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 cracked black pepper
Instructions
To assemble
- Preheat the oven to 200°C (400°F) (all oven types). Line a baking tray with baking (parchment) paper.
- Take the puff pastry out of the freezer to thaw while you prepare the spinach and feta filling.
- Heat a medium frying pan over medium–high heat. Add the spinach leaves and ¼ cup (60 ml) of water. Cook for 30–60 seconds, stirring gently, allowing the spinach leaves to wilt. Remove from the heat and set aside to cool.
- 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).
- 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 puff pastry sheet in half, straight down the middle. You will be left with two long rectangular pieces.
- 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.
- 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 each log into 6 equal-sized lengths and place them seam-side down on the baking tray.
To cook
- Brush each roll with the reserved egg.
- Sprinkle with fennel seeds and salt.
- Bake for 20 minutes or until crisp and golden.
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.Scan for full recipe:
