When its a Spinach and Feta roll that's when 😀
These are quick and scrummy when you feel like something meat free, but still with that bad puff pastry! Not as elaborate as the Greek spanakopita but much easier. You can make the filling ahead of time and keep in the fridge till ready to make.
This is one of those things I kind of make up as I go depending on what ingredients I have in the fridge. But here is a simple recipe below to help.
2 garlic cloves, finely diced
½ cup breadcrumbs - I used Panko but any is fine - its just to soak up the moisture from spinach really.
I bag of baby spinach (2 cups wilted) or frozen is good too, I have the bags of cubes for smoothies in freezer.
1/2 block of feta cheese
1/2 cup grated parmesan (optional)
salt and lots of pepper to taste
2 sheets puff pastry, thawed, cut in half
beaten egg to brush on (I didn't this time as too much faff)
Preheat oven to 180°c. Line a baking tray with baking paper.
Heat oil in a medium frying pan over low heat. Add garlic, and sauté on low heat for five minutes. Add breadcrumbs, stirring for two minutes, then add spinach leaves and stir to wilt. Turn off heat, crumble in feta and add parmesan and season to taste.
Divide the mixture into four and place each portion along the middle of each pastry half. Roll into sausage shape, ensuring the seam is at the bottom, and cut into smaller portions if desired. Brush rolls lightly with egg and bake for 25 minutes or until golden.
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