Ingredients:
For the Filling:
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
250g (8 oz) frozen chopped spinach, thawed and well-drained
200g (7 oz) feta cheese, crumbled
1/2 cup ricotta cheese (optional for creaminess)
1/4 cup grated Parmesan cheese (optional for flavor)
1 egg
Salt and black pepper, to taste
1/2 tsp dried oregano or nutmeg (optional)
For the Rolls:
2 sheets of puff pastry (thawed if frozen)
1 egg, beaten (for egg wash)
Sesame seeds or nigella seeds (optional for topping)
Instructions:
Prepare the Filling:
Heat olive oil in a skillet over medium heat.
Sauté the chopped onion until soft and translucent (about 3–4 minutes).
Add garlic and cook for another 30 seconds.
Stir in spinach, and cook off any excess moisture. Cool for a few minutes.
Transfer to a bowl, and mix in feta, ricotta (if using), Parmesan, egg, salt, pepper, and herbs. Set aside.
2. Prepare the Pastry:
Preheat the oven to 400°F (200°C).
Line a baking tray with parchment paper.
Cut each puff pastry sheet in half (for large rolls) or thirds (for smaller rolls).
3. Assemble the Rolls:
Spoon filling in a log shape down the center of each pastry strip.
Fold one edge over the filling, brush with egg wash, then fold the other side over and press to seal.
Place seam-side down on the tray.
Brush tops with egg wash and sprinkle with sesame/nigella seeds if desired.
Cut into desired lengths (if not already portioned).
4. Bake the Rolls:
Bake for 25–30 minutes or until golden and puffed.
Let cool slightly before serving.
Chef’s Notes & Tips
Drain spinach well to avoid soggy pastry. Press out excess water using a sieve or kitchen towel.
You can use fresh spinach (cook and chop it down) instead of frozen.
Add-ins: sun-dried tomatoes, caramelized onions, olives, or chopped dill.
Can be made ahead and stored in the fridge or freezer before baking.
Reheats well in the oven or air fryer.
Enjoy!