Thermobexta’s Roast Pumpkin, Spinach and Feta Rolls

Pumpkin rollsThese are jam packed full of veggies and very tasty.

600g pumpkin, diced into 2cm pieces (peeled weight)
1-2 tbs macadamia oil
salt and pepper, to season
250g baby spinach
1 onion, quartered
2 garlic cloves
10g macadamia oil
100g feta, cubed
100g fresh ricotta
1 egg
1 tsp dried thyme
3 sheets puff pastry
sesame seeds or poppy seeds (optional)

1. Preheat oven to 200°C.

2. Place pumpkin onto a lined oven tray, drizzle with oil and season with salt and pepper. Roast for 20 minutes then give the pumpkin a stir and roast for a further 10 minutes. Set aside. Turn your oven down to 180C.

3. While pumpkin is roasting, place spinach in mixer bowl. Cook for 3 minutes/100/speed 2/MC on. Transfer cooked spinach into the steaming basket or a fine colander and use a spatula to push the spinach against the side of the basket (or colander), to remove as much liquid as possible. Set aside.

4. If you are using frozen puff pastry, remove from freezer now to defrost. Pastry is easiest to work with when it has defrosted enough to roll, but not too much that it becomes really stretchy.

5. Into mixer bowl, place onion, garlic and oil. Chop for 3 seconds/speed 5/MC on. Scrape down sides of bowl then cook for 5 minutes, steaming temperature/speed 1/MC off.

6. Add pumpkin, spinach, feta, ricotta, egg and thyme. Combine for 5 seconds/speed 4/MC on.

7. Cut each sheet of pastry in half. Place equal amounts of mixture onto each half sheet of pastry, distributing it down the length of each piece. Roll into six long rolls. Brush or spray the rolls with water and sprinkle with seeds. Cut each roll into 6-8 pieces.

8. Place rolls on lined trays and bake for 20-25 minutes, or until nicely browned.

9. Serve with tomato ketchup.


18 thoughts on “Thermobexta’s Roast Pumpkin, Spinach and Feta Rolls

  1. These are the yummiest rolls, they are soo full of flavour! I made them gluten free, and I followed the cashew cheese method and goats feta. Yummy!


  2. Just made a double batch of these and YUM! I didn’t have quite enough pumpkin so made up the volume with sweet potato and I used fresh thyme instead of dried. The wet mixture was quite sloppy and it was a little fiddly rolling the pastry but they cooked so well. I used an eggwash instead of water on the pastry. Next time I might make phyllo triangles for something different.
    Thank you Bec for another great, healthy recipe


  3. These are really good! I agree the mixture seemed sloppy but they cooked beautifuly and turned out nice & crispy! Perfect picnic food or lunch on the run. I’m going to make another batch for Aust Day lunch.


  4. Made again for dinner tonight, loved by all!!! Made a double batch but this time used 600g pumpkin & 600g zucchini. Also added a good handful of oats to reduce the sloppiness- this worked a treat and made the filling much easier to work with. Thanks again, Bec! This is already a regular 🙂


  5. I cant eat them bc i didn’t use gf pasrry but the kids and hubby love them. I have to hide them in the freezer for school lunches 😜


  6. These were amazing. I overfilled a couple of them but it made an interesting looking pastry dish. Will definitely be making these again.


  7. Thanks Bec!!
    Just made a batch of these for miss 13 who us vego, for a couple of days school lunches!! And the freezer!
    For those that said mix was soggy, my mix sat for a wee while (because I was busy cooking other things too!!) before I made into rolls and was quite easy to work with.
    Thanks Bec


  8. These are amazing! I only had 2 sheets of puff pastry on hand so I reduced the recipe by 1/3rd….. I now wish I had that third sheet to make the full amount!! So tasty! Didn’t find it too sloppy either, though I didn’t add the oil to the pumpkin while roasting – maybe that’s why? Either way, would definitely make again!

    Liked by 1 person

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