Saturday, 27 July 2013

Spinach and Feta Rolls

I'll never tire of spinach and feta.

Spinach and Feta Rolls
from Donna Hay
Makes 8

500g frozen spinach, thawed then squeezed out to get rid of as much liquid as possible
200g feta, crumbled
1/4 cup dill, finely chopped
3 spring onions, finely sliced
1 cup fresh breadcrumbs
sea salt and cracked black pepper
2 sheets puff pastry
1 egg, lightly beaten
Fennel seeds, fro sprinkling

Preheat your oven to 200 degrees C. Line a baking tray with baking paper.

Combine the spinach, feta, dill, spring onions, breadcrumbs, salt and pepper in a large bowl. Mix well.

Cut the pastry sheets in half. Divide the spinach mixture into 4 equal portion place down the centre of each of the 4 pastry halves. Brush a little of the beaten egg along the longer edge and roll to cover the filling.

Cut each roll in half so that you have 8 rolls and place them, seam-side down, on the prepared baking tray.

Brush each roll with beaten egg and sprinkle with fennel seeds. Use scissors to snip little holes along the top of each roll and bake for 25 -30 minutes, until golden.