(Makes about 16)

1          sheet puff pastry

200 g   spinach, washed, stems removed, chopped, cooked and drained well

1          onion, finely sliced

15 ml   olive oil

2          garlic cloves, crushed

150 g   ricotta cheese

150 g   feta cheese, crumbled

15 ml   chopped dill

15 ml   chopped chives

30 ml   dry breadcrumbs

            salt and black pepper for seasoning

1          egg, lightly beaten with 30 ml milk

            poppy seeds for sprinkling

            tomato chilli jam for serving


  • Heat the oven to 200°and line a baking tray with baking paper
  • Heat the olive oil in a saucepan and add the onion.Cook until starting to soften and add the garlic. Cook for another few minutes, turn off the heat and add the spinach, ricotta, feta, dill, chives and breadcrumbs.  Mix well and season with enough salt and black pepper.  Cool
  • Unroll the pastry onto a lightly floured surface and cut into 2 along the length of the pastry.
  • Spoon ½ of the filling along one long edge of pastry, brush the pastry with the egg wash and roll to enclose.Make sure the pastry overlaps by at least 1cm.  Repeat with the rest of the pastry and filling. 
  • Place the two rolls (seam side down) on the baking tray.Use a sharp knife to cut the rolls into smaller pieces of about 6-8 cm long. 
  • Spread the rolls out onto the tray and brush generously with the egg wash.
  • Sprinkle over some poppy seeds and bake in the preheated oven for about 20 minutes until golden brown and cooked
  • Serve with the tomato chilli jam for a light lunch or snack





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