CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Spinach and Cheese Rolls

1

  • Overview
  • Ingredients
    14 items
  • Directions

Delicious spinach and cheese filling rolled in puff pastry, baked until golden brown, and served with tomato chili jam.

  • 200 g spinach, washed, stems removed, chopped, cooked, and drained well
  • 15 ml olive oil
  • 150 g ricotta cheese
  • 150 g feta cheese, crumbled
  • 15 ml chopped dill
  • 15 ml chopped chives
  • 30 ml dry breadcrumbs
  • 2 garlic cloves, crushed
  • 1 onion, finely sliced
  • 1 sheet puff pastry
  • Salt and black pepper for seasoning
  • 1 egg, lightly beaten with 30 ml milk
  • Poppy seeds for sprinkling
  • Tomato chili 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