This easy Puff Pastry Spinach & Feta Rolls recipe is a crispy, golden delight perfect for a quick snack or appetizer. With flaky pastry, a creamy spinach-feta filling, and a sprinkle of sesame seeds, they’re packed with flavor. You can swap feta for ricotta or add spices for extra taste.
Ingredients Needed
- 2 tbsp vegetable oil
- 1 clove garlic, minced (or more to taste)
- 280g (10 oz) frozen chopped spinach, thawed and drained
- Salt, to taste
- 115g (4 oz) crumbled feta cheese
- 3 sheets frozen puff pastry, thawed
- 1 large egg, beaten
- 1 tbsp milk
- 2 tbsp sesame seeds
How To Make Puff Pastry Spinach Feta
- Cook the spinach filling: Heat the oil in a skillet over medium heat. Add the minced garlic and cook for 1–2 minutes until fragrant. Stir in the spinach and cook for 3–5 minutes until warmed through. Season with salt, then transfer to a bowl and mix in the crumbled feta cheese.
- Preheat the oven: Set the oven to 200°C (400°F). Grease two baking sheets.
- Prepare the puff pastry: Place one sheet of puff pastry on a lightly floured surface and cut it in half lengthwise. Roll out one half slightly to make it wide enough to fold twice lengthwise.
- Make the egg wash: In a small bowl, mix the beaten egg with milk.
- Fill and roll: Spread 1/6 of the spinach mixture along the center of the puff pastry. Fold one side over the filling, brush the other side with egg wash, and roll again to seal.
- Brush and sprinkle: Brush the top with the egg mixture and sprinkle with sesame seeds. Cut into six equal pieces. Repeat with the remaining puff pastry and filling.
- Bake: Place the rolls on the prepared baking sheets and bake for 20–25 minutes until puffed and golden brown.
Recipe Tips
- Drain the spinach well: Squeeze out as much water as possible from the thawed spinach to prevent the filling from making the pastry soggy.
- Keep the pastry cold: Work quickly with the puff pastry and keep it chilled until ready to use for the best flaky texture.
- Seal the rolls properly: Brush the edge with egg wash before rolling to help it stick and prevent the filling from leaking out.
- Don’t overfill: Too much filling can cause the rolls to burst open while baking. Keep a thin, even layer for the best results.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover spinach and feta rolls cool to room temperature. Then, place them in an airtight container and store them in the fridge for up to 3 days.
- Freeze: Once cooled, arrange the rolls in a single layer on a baking tray and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 2 months. To serve, thaw at room temperature for about 30 minutes before eating.
- Reheat: Preheat the oven to 180°C (350°F). Place the rolls on a baking tray and heat for 8–10 minutes until crispy and warm.
Nutrition Facts
Serving Size: 1 roll (approximately 30g)
- Calories: 133
- Total Fat: 10g
- Saturated Fat: 3g
- Cholesterol: 7mg
- Sodium: 97mg
- Potassium: 46mg
- Total Carbohydrate: 10g
- Dietary Fiber: 1g
- Protein: 3g
Try More Puff Pastry Appetizers:
Puff Pastry Spinach Feta
Description
This easy Puff Pastry Spinach & Feta Rolls recipe is a crispy, golden delight perfect for a quick snack or appetizer. With flaky pastry, a creamy spinach-feta filling, and a sprinkle of sesame seeds, they’re packed with flavor. You can swap feta for ricotta or add spices for extra taste.
Ingredients
Instructions
- Preheat the oven: Set the oven to 200°C (400°F). Grease two baking sheets.
- Cook the spinach filling: Heat the oil in a skillet over medium heat. Add the minced garlic and cook for 1–2 minutes until fragrant. Stir in the spinach and cook for 3–5 minutes until warmed through. Season with salt, then transfer to a bowl and mix in the crumbled feta cheese.
- Prepare the puff pastry: Place one sheet of puff pastry on a lightly floured surface and cut it in half lengthwise. Roll out one half slightly to make it wide enough to fold twice lengthwise.
- Make the egg wash: In a small bowl, mix the beaten egg with milk.
- Fill and roll: Spread 1/6 of the spinach mixture along the center of the puff pastry. Fold one side over the filling, brush the other side with egg wash, and roll again to seal.
- Brush and sprinkle: Brush the top with the egg mixture and sprinkle with sesame seeds. Cut into six equal pieces. Repeat with the remaining puff pastry and filling.
- Bake: Place the rolls on the prepared baking sheets and bake for 20–25 minutes until puffed and golden brown.
Notes
- Drain the spinach well: Squeeze out as much water as possible from the thawed spinach to prevent the filling from making the pastry soggy.
- Keep the pastry cold: Work quickly with the puff pastry and keep it chilled until ready to use for the best flaky texture.
- Seal the rolls properly: Brush the edge with egg wash before rolling to help it stick and prevent the filling from leaking out.
- Don’t overfill: Too much filling can cause the rolls to burst open while baking. Keep a thin, even layer for the best results.
Puff Pastry Spinach Feta