Fetta and spinach rolls

Name: Fetta and spinach rolls
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 6
Ingredients: 1/3 cup (80ml) extra virgin olive oil; 1 bunch long green shallots; 1 garlic clove, finely chopped; 400g baby spinach, blanched, refreshed, roughly chopped; Finely grated zest of 1 lemon; 1 bunch dill, finely chopped; 1/2 bunch flat leaf parsley, roughly chopped; 1/2 tsp dried mint; 125g semi-dried tomatoes, finely chopped; 300g Fetta Cubes in Brine; ¼ cup toasted pine nuts, roughly chopped; 3 eggs; 3 sheets butter puff pastry, halved; 2 tbs black sesame seeds

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by Phoebe Wood

Jul 27, 2020

Ingredients (14)

1/3 cup (80ml) extra virgin olive oil
1 bunch long green shallots
1 garlic clove, finely chopped
400g baby spinach, blanched, refreshed, roughly chopped
Finely grated zest of 1 lemon
1 bunch dill, finely chopped
1/2 bunch flat leaf parsley, roughly chopped
1/2 tsp dried mint
125g semi-dried tomatoes, finely chopped
300g Castello Fetta Cubes in Brine
¼ cup toasted pine nuts, roughly chopped
3 eggs
3 sheets butter puff pastry, halved
2 tbs black sesame seeds

Method

1.

Heat oil in a large deep frypan over medium-low heat. Add shallots and garlic and ½ tsp salt and cook, stirring, for 10 minutes or until shallots are translucent.
2.

Remove from heat and cool, then place in a bowl with the spinach, lemon zest, dill, parsley, mint, tomatoes, fetta, pine nuts and 2 eggs. Mix together with a spoon.
3.

Divide filling into 6 even portions. Spoon 1 portion of filling at one end of the short side of the pastry.
4.

Roll up to create a sausage roll shape. Brush with egg and scatter with sesame seeds. Chill for 30 minutes.
5.

While the pastry is chilling, preheat the oven to 200C and line 2 trays with baking paper.
6.

Place rolls on trays and bake for 35-40 minutes or until golden.