Spinach And Cheese Rolls
These spinach and cheese rolls are made with flaky puff pastry and a creamy, cheesy spinach filling. An easy, crowd-pleasing recipe that’s perfect for appetisers, snacks, or meal prep.
Servings: 8 rolls
Ingredients
Spinach and cheese filling
- 3-4 large handfuls spinach cooked and well-drained (Spinach shrinks a lot once cooked)
- ½ cup ricotta cheese
- ½ cup cheddar cheese grated
- ½ cup feta cheese crumbled
- 5 tbsp cream cheese
- 1 tsp salt
- ¼ - 1/2 tsp black pepper to taste
- ½ tsp onion powder
Pastry and topping ingredients
- 1 pre-rolled puff pastry
- 1 egg for egg wash
- A splash of milk for egg wash
- Sesame seeds optional, for topping
- Poppy seeds optional, for topping
Instructions
- Wash the spinach, then add it to a pan and cook until softened. Drain really well (squeeze the water out through a sieve) and allow it to cool completely.
- Preheat the oven to 200°C.
- In a bowl, add the cooled and well-drained spinach along with all the remaining filling ingredients and mix until well combined.
- In a separate small bowl, beat the egg with a splash of milk to make the egg wash.
- Roll out the puff pastry and cut it in half lengthways to create two long sheets.
- Spoon the spinach and cheese filling along one edge of each sheet, then brush a little of the egg wash along the opposite edge to help seal.
- Roll the pastry over the filling twice, then cut each long roll into 4 pieces to make 8 spinach and cheese puff pastry rolls.
- Line a non-stick baking sheet on a baking tray and place the rolls on it. Brush the tops with the egg wash and sprinkle with sesame and poppy seeds, if using.
- Bake for 20–25 minutes, or until golden, puffed, and cooked through. Allow to cool slightly before enjoying.
