Spinach & Feta Rolls
- 200g feta cheese (I used danish)
- 120g fresh spinach (approximately 3 cups)
- 1 cup panko bread crumbs
- 1 egg whisked (reserve approx 1.5 tbsp for brushing on top of the rolls)
- 1/2 tsp cracked black pepper
- 1/2 tsp salt plus extra to sprinkle on top
- 1 tsp fennel seeds plus extra to sprinkle on top
- 1 sheet frozen puff pastry
- 1 tsp olive oil
Recipe makes approximately 12 sausage rolls as per picture.
- Preheat oven to 200° fan forced. Grease a baking tray using the 1 tsp of olive oil.
- Take the puff pastry out of the freezer to thaw while you prepare the spinach & feta filling. Make sure you leave the plastic backing paper on, this is what helps you roll the rolls into shape.
- Heat a medium saucepan on medium – high heat. Add spinach leaves and 1/4 cup of water. Cook 30 seconds to 1 minute stirring gently allowing the spinach leaves to wilt. Remove from heat and set aside to cool.
- Meanwhile in a medium sized bowl, add the feta, breadcrumbs, egg, fennel seeds, salt and pepper.
- 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 straight down the middle in half. You will be left with two long rectangle pieces.
- Lay out the rectangles of pastry, short edge closest to you and create a log shape of filling down the middle of the pastry. Ensure the filling is tight and compact without any gaps. Repeat the same with the other rectangle.
- Using the plastic backing of the puff pastry, roll up each rectangle into a log and seal using your fingers.
- Cut each log into 6 equal size lengths ensuring they are seam down.
- Brush each roll with the reserved egg wash.
- Sprinkle tops with fennel seeds and salt – you only need a tiny sprinkle of each.
- Place on greased tray with
Can spinach and feta rolls be made ahead? Yes! Simply assemble and refrigerate for up to 24 hours ensuring that you keep them in an airtight container with baking paper both underneath them and between layers to stop them sticking. Cook as per recipe.
Alternatively you can freeze these too using the same storage method as above and cook from frozen, increasing your cooking time to about 40 minutes.
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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created The Simple Housewife to inspire others to buy with intention, eat well with simple ingredients, own less and live more.
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