Spinach and fetta rolls are a popular alternative to sausage rolls and very useful for taking advantage of cheap spinach I bought earlier in the week and some fetta that needed using up. You can have these warm or cold, for dinner with vegies or in a lunchbox the next day. They are perfect, portable and filling.
Makes 6 large rolls
2 bunches english spinach, rinsed and stalks removed; 1 cup fresh breadcrumbs; 2 tomatoes, seeded and finely diced; 1 large onion, grated; 1 clove garlic, crushed; 2 eggs; 150g fetta, finely diced or crumbled; salt and pepper to taste; pinch nutmeg; 3 sheets frozen puff pastry, thawed and cool to the touch; 1 egg, extra, lightly beaten with 1 tbsp water; 2 tbsp sesame seeds (optional)
Preheat oven to 200°C.
Place spinach leaves in a large heat-proof bowl and cover with clingfilm and cook in the microwave on HIGH for 1-2 minutes until leaves are wilted. Alternatively you can place the leaves in a large saucepan with 1cm of water in it and stir the leaves over a medium heat until the leaves are wilted.
Remove from heat and squeeze the spinach well to completely drain it, then chop up the leaves as finely as possible. Place in a large bowl with onion, garlic, crumbled or finely chopped fetta, tomatoes, breadcrumbs, and two lightly beaten eggs. Season with salt and pepper and a pinch of nutmeg. Mix the filling well.
Spoon one third of the mixture along one side of a pastry sheet and roll up the pastry to enclose the filling. Trim the pastry and remove the unwanted pastry for use in another recipe.
Place the roll on a lined baking sheet with the seam side down. Carefully cut the roll in half and brush each roll with the eggwash and sprinkle with sesame seeds.
Repeat with remaining two pastry sheets to use up all the filling.
Bake for 25 minutes until the pastry is crisped up and golden. Allow to cool for 5 minutes before eating them.
Makes 6 large rolls.