Monday, 1 July 2013

Spinach and Feta Rolls

A sausage roll is classic football food, so I decided to whip up a vegetarian version for the State of Origin last night. These spinach and feta rolls cooked perfectly, and it was easy to prepare the mixture in advance. All I needed to do when my guests arrived was roll them and bake them! As an added bonus, the leftovers will be perfect for a picnic lunch today. This recipe is highly recommended for entertaining!

Spinach and feta rolls (adapted from Donna Hay Magazine May/June 2013)
500g frozen spinach, thawed and well drained
200g feta, crumbled
3 spring onions, finely sliced
1/4 cup dill, chopped
1 cup fresh breadcrumbs (I used multigrain)
Salt and pepper
2 sheets butter puff pastry, thawed
1 egg, lightly beaten
Fennel seeds for sprinkling

  1. Preheat oven to 200°C. Lightly grease a baking tray.
  2. Combine spinach, feta, spring onions, dill, breadcrumbs, salt and pepper.
  3. Cut each sheet of pastry in half to make 2 rectangles. Place 1/4 of the spinach mixture onto one pastry piece and shape into a long log. Wrap the pastry around the spinach mix and pinch to seal. Place on baking tray with the seal facing down. Repeat with remaining pastry pieces.
  4. Brush pastries with egg and sprinkle with fennel seeds. Bake for 15-20 minutes or until pastry is golden and insides warm.

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