Day 13 – Spinach and Fetta Rolls

 Blame my son. He turned up in Melbourne recently with his girlfriend and after introductions were made – and a soothing cup of tea to ease my acute nerves – he gently told me both of them were vegetarian. To which my response was, ‘Yes, and?’

I think we can safely say I have that side of things covered off.  And while I didn’t bat an eyelid, it was a good excuse as any to make a round of these rolls on what turned out to be the first really cold day of the year. 

After all, if you are meeting the (wonderful, friendly, incredibly lovely) New Girlfriend for the first time, you may as well extend a warm welcome.

Spinach and Fetta Rolls

Makes 6 large rolls


  • 1 bunch (about 320g) English spinach or silverbeet
  • 2 sprigs fresh dill, chopped OR 1 tsp dried dill (optional)
  • 4 spring onions, chopped
  • 300g feta cheese
  • 100g ricotta cheese
  • 50g (½ cup) finely grated parmesan
  • 4 eggs
  • 2 tbsp dry breadcrumbs
  • ¼ tsp ground nutmeg
  • ½ tsp freshly ground black pepper
  • 1 quantity rough puff pastry OR 2 sheets frozen puff pastry, thawed and cool to the touch



Trim the roots from the spinach, or if using silverbeet, remove leaves from tough stems. Wash leaves and drain well. Coarsely shred the leaves and tender stalks of the spinach and set aside. It’s really important to make sure the spinach is as dry as possible so that the pastry does not get soggy. Finely chop the dill and onions and add them to the spinach.

Place the feta in a large bowl and coarsely mash with a fork. Add the ricotta, cheese, 3 eggs (reserve the last one for later), breadcrumbs, nutmeg and pepper. Mix with the fork to combine. Add the spinach mixture and set aside while preparing the pastry.

Preheat oven to 180°C. Line two baking trays with baking paper and set aside. Whisk the remaining egg in a small bowl.

If using your own puff pastry, roll out the dough into a 34cm x 20xm rectangle to a 5mm thickness. Cut the dough in half lengthways. Place half the spinach mixture along  one long edge in an even row, then gently roll the pastry up and over. Brush beaten egg along the seam to seal it and trim the ends. Cut into three even rolls. Place, seam side down on the baking trays and brush with beaten egg.

Repeat with the remaining dough and spinach mixture.

Bake for 35 minutes until the pastry is golden brown and puffed up. Allow the rolls to cool a little before eating, or store them in an airtight container in the fridge for up to 5 days. You can freeze them as well.


$12.00 for six large rolls

5 thoughts on “Day 13 – Spinach and Fetta Rolls”

    1. In the ‘WHY didn’t they tell me?’ Parenting Guide, this one ranks near the top. I had no idea it could be so stressful as a parent to meet the new girl/boyfriend for the first time! When I think back to what I put my parents through …

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