Introduction
Discover these delicious spinach and feta rolls! Perfect for any occasion, these Mediterranean-inspired pastries combine the earthy flavor of blanched spinach with the tangy richness of feta cheese, all wrapped in flaky, golden puff pastry. The touch of honey adds a subtle sweetness that balances the savory components beautifully. Whether served as an elegant appetizer, a light lunch alongside a salad, or as part of a buffet spread, these spinach and feta rolls are sure to impress your guests with their professional appearance and irresistible taste.
Ingredients
- 200g fresh spinach, finely chopped
- Water for blanching, salted
- 200g feta cheese, finely crumbled
- 2 tablespoons honey
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
- 1 package (500g) ready-rolled puff pastry
- 30g butter, melted
- 1 egg, beaten (optional, for egg wash)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Prepare the spinach: Bring a pot of salted water to a boil. Add the finely chopped spinach and blanch briefly for 30-60 seconds. Drain immediately in a colander and run under cold water to stop the cooking process.
- Remove excess moisture: Using your hands, squeeze the blanched spinach firmly to remove as much water as possible. This is crucial for preventing soggy pastry.
- Make the filling: In a medium bowl, combine the squeezed spinach, crumbled feta cheese, honey, salt, and a pinch of freshly ground black pepper. Mix thoroughly until well combined.
- Prepare the pastry: Unroll the puff pastry sheet on a lightly floured surface. Cut the sheet in half lengthwise to create two long rectangles.
- Divide the pastry: Further divide each rectangle into thirds, creating a total of 6 smaller rectangles (or 24 pieces if using multiple pastry sheets as indicated in the original recipe).
- Assemble the rolls: Brush one piece of pastry with melted butter. Spread a portion of the spinach and feta mixture along one long edge of the pastry rectangle.
- First roll: Fold in the sides slightly to contain the filling, then roll up from the long edge containing the filling, creating a cylinder.
- Second roll (optional): Brush another piece of pastry with butter. Place the first rolled piece diagonally on the second piece and roll it up again for an extra-flaky texture.
- Arrange for baking: Place the completed rolls seam-side down on a baking sheet lined with parchment paper, leaving space between each roll.
- Finish the rolls: Brush the tops with remaining melted butter (or egg wash if using) and sprinkle with sesame seeds for garnish.
- Bake to perfection: Place the baking sheet in a preheated oven at 220°C (425°F) for approximately 15-20 minutes, or until the pastry is puffed and golden brown.
- Cool before serving: Remove from the oven and allow to cool on a wire rack for 10 minutes before serving.
Nutritional Information and Timing
Preparation Time: 25 minutes
Cooking Time: 15-20 minutes
Cooling Time: 10 minutes
Total Time: 50-55 minutes
Servings: Makes approximately 6 large rolls or 24 smaller rolls
Nutritional Information (per large roll, based on 6 servings):
- Calories: 390 kcal
- Carbohydrates: 30g
- Protein: 10g
- Fat: 26g
- Saturated Fat: 12g
- Cholesterol: 40mg
- Sodium: 520mg
- Fiber: 1g
- Sugar: 5g
Cooking Tips and Tricks
- Thoroughly dry the spinach: The key to crisp pastry is removing as much moisture as possible from the spinach. After squeezing by hand, you can pat it dry with paper towels for extra insurance.
- Keep pastry cold: Work with cold puff pastry for the best results. If the pastry becomes too warm while you’re working with it, place it in the refrigerator for 10-15 minutes to firm up.
- Don’t overfill: Use a modest amount of filling to prevent it from spilling out during baking. About 1-2 tablespoons per roll is usually sufficient.
- Secure the seams: Lightly press the seams to seal them, but avoid pressing too hard as this can prevent the pastry from rising properly.
- Create an egg wash: For an even more golden finish, replace the butter brush on the exterior with an egg wash (1 beaten egg with 1 tablespoon of water).
- Ensure even baking: Rotate the baking sheet halfway through cooking time to ensure all rolls brown evenly.
- Check for doneness: The pastry should be golden brown and feel firm to the touch when fully baked.
Variations and Substitutions
- Cheese options: If feta is unavailable, try ricotta mixed with parmesan, goat cheese, or a combination of mozzarella and a stronger cheese like blue cheese or aged cheddar.
- Greens alternatives: Substitute spinach with blanched Swiss chard, kale, or a mixture of spring greens for different flavor profiles.
- Sweetener options: Replace honey with maple syrup or omit entirely for a purely savory version.
- Add herbs: Enhance the filling with fresh herbs like dill, mint, parsley, or oregano for additional Mediterranean flavors.
- Include nuts: Add toasted pine nuts or chopped walnuts to the filling for extra texture and nutrition.
- Incorporate other vegetables: Mix in sautéed onions, leeks, or roasted red peppers for additional depth of flavor.
- Spice variations: Add a pinch of nutmeg or red pepper flakes to the filling for a flavor boost.
Common FAQs
Can I make these rolls ahead of time?
Yes, you can prepare the rolls up to the point of baking and refrigerate them (covered) for up to 24 hours. Alternatively, freeze the unbaked rolls for up to 1 month. When ready to serve, bake directly from frozen, adding 5-7 minutes to the baking time.
Why did my pastry not puff up properly?
This could be due to several factors: the pastry was too warm when it went into the oven, the oven wasn’t hot enough when the rolls went in, or the filling may have been too wet, weighing down the pastry.
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well in this recipe. Thaw completely and squeeze out excess moisture before use. You’ll need about 100g of frozen spinach to equal 200g of fresh spinach after cooking.
How do I store leftover spinach and feta rolls?
Store cooled rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5-10 minutes to restore crispness.
Can I make a vegan version of these rolls?
Yes, use vegan puff pastry (many store-bought brands are naturally vegan), replace the feta with firm tofu crumbled and seasoned with nutritional yeast and lemon juice, substitute agave nectar for honey, and use olive oil instead of butter.
Storage and Make-Ahead Tips
- Refrigerator storage: Store baked and cooled rolls in an airtight container in the refrigerator for up to 3 days.
- Freezing unbaked rolls: Prepare the rolls up to the point of baking, then freeze them on a baking sheet until solid. Transfer to a freezer-safe container and store for up to 1 month. Bake directly from frozen, adding 5-7 minutes to the baking time.
- Freezing baked rolls: Allow baked rolls to cool completely, then freeze in a single layer. Once frozen, transfer to a freezer-safe container and store for up to 2 months. Thaw in the refrigerator overnight and reheat in a 350°F (175°C) oven for 10 minutes.
- Make filling ahead: The spinach and feta filling can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator.
- Reheating for best results: For the crispiest texture when reheating, place rolls in a preheated oven at 350°F (175°C) for 5-10 minutes rather than using a microwave.
- Serving temperature: These rolls are delicious served warm or at room temperature, making them perfect for buffets and parties.
These spinach and feta rolls make an impressive addition to any meal or gathering. Their elegant appearance belies the relative simplicity of preparation, and the combination of flaky pastry with the savory-sweet filling creates a truly memorable taste experience. Whether enjoyed as a snack, appetizer, or light meal, they’re sure to become a favorite in your recipe collection.
