Spinach and cheese are the perfect pair. Add pastry and you can’t really go wrong! This recipe is so quick to make and can be frozen prior to cooking, making it perfect to prep in advance for a party or barbecue, an easy lunch, dinner or snack for the kids. These rolls are great for lunch boxes (the pastry will soften upon cooling but my kids don’t care!)
3 sheets butter puff pastry
40g Parmesan cheese, diced into 1.5cm cubes
30g spring onion, roughly chopped
5g fresh parsley, leaves
1 garlic clove, peeled
120g baby spinach
400g fresh ricotta cheese (from the deli section)
80g feta cheese, diced into 1.5cm cubes
2 eggs + another to brush the tops of the rolls
1/4 tsp cracked black pepper
sesame seeds or poppyseeds
1. Pre-heat oven to 200C. Line two large trays with baking paper. Lay out the pastry on your clean bench top to defrost slightly while you make the filling.
2. Place Parmesan, spring onion, parsley and garlic in mixer bowl. Blitz for 5 seconds/speed 7/MC on. Scrape down sides of bowl.
3. Add (in this order) spinach, ricotta, feta, eggs and pepper. Blend for 40 seconds/speed 4, or until well combined. You may need to use the spatula that was supplied with your machine to assist with this step.
4. Halve each piece of pastry down the middle, to form two rectangles per sheet. Divide the spinach/cheese mixture evenly between each rectangle of pastry, distributing it down the length of each. Roll to enclose, forming six long logs.
5. With the logs seam side down, brush the tops with the beaten egg, then sprinkle with sesame or poppy seeds. Using a very sharp knife, divide each log into six small rolls then transfer to the trays.
6. Bake for 25 minutes, or until golden.
To make in advance, wrap and freeze after step 4, ready to finish when needed.