These simple but tasty rolls serve up well as finger food. They quickly became a firm favourite at The Gourmet Grocer and then New Norcia Bakeries. These spinach and feta rolls are still eagerly devoured when we make them for family or friends.
Spinach and Fetta Rolls
Ingredients
1 sheet puff pastry
250g frozen spinach
125g fetta (I use South Cape Tasmanian Fetta smooth and creamy)
50g parmesan cheese, grated
1 egg lightly beaten
pinch of nutmeg
salt & pepper
beaten egg for brushing
Method
Defrost spinach overnight in the refrigerator. Drain in a sieve and press down to ensure as much water as possible has been removed.
Grate or crumble fetta into a bowl. Add the spinach, parmesan, egg, nutmeg and salt and pepper. Mix all ingredients well until distributed evenly.
We always fry off or bake a small piece to ensure the seasoning was ‘spot on’!
The mixture can be stored in the fridge for up to 24hours until required.
Preheat oven to 220C.
Defrost pastry and cut into halves.
Divide spinach mix into two and spread evenly along the bottom each of each half of pastry and roll to enclose ensuring the seam is on the bottom.
Cut each pastry log into six pieces. Place on baking paper lined tray and brush with eggwash. Purely for appearance we use a knife to make a single diagonal slash in each piece.
Bake for 20 minutes until golden and cooked. Makes 12 cocktail sized rolls.
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