Spinach Feta and Pumpkin Rolls

Spinach Feta and Pumpkin Rolls
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 100g fresh spinach
  • 2 spring onions, sliced
  • 1 teaspoon olive oil
  • ¼ cup pine nuts
  • 250g feta, crumbled
  • 1 tablespoon chopped dill
  • salt and pepper to taste
  • 250g pumpkin, roasted and chopped
  • 2 sheets of frozen puff pastry, cut in half
  • 1 lightly beaten egg
  • Fennel or sesame seeds for sprinkling
  1. Preheat oven to 200°C.
  2. Heat a heavy based pan and toast the pinenuts. Put aside in a large bowl.
  3. Add oil to the pan on medium heat and lightly cook the spring onion and spinach until wilting.
  4. Place the spinach, feta, dill, spring onion, salt and pepper and pumpkin in the bowl with the pinenuts and mix well to combine.
  5. Divide the spinach mixture into 4 even lots and pat into sausage shapes down the centre of each pastry half and brush the edges with egg. Roll to enclose.
  6. Place on baking trays lined with non-stick baking paper, join side down, brush with egg and sprinkle with seeds. Using a sharp knife, make slits in the rolls and bake for 25 minutes or until golden.


Author: admin

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