Feta & Ricotta Puff Pastry Rolls with Spinach

I made this as a vegetarian evening meal for Valentine's Day. It turned out really well, and we made a few variations on the theme throughout the week. Since it serves 6 it will last for a couple of days, and can be added to with sides like broccoli, green beans, carrots (if not using them directly in the filling). I also include a recipe for a Garlic, Honey and Herb Yoghurt Sauce in the next blog, which goes well with the Puff Pastry, and makes a good opportunity to use up the remainder of your bunch of parsley. 

Serves: 6

Time: Approx. 1 hour

Ingredients:

• 4 Puff Pastry Sheets (thawed if frozen)
• 2 cups Frozen Spinach (thawed & drained)
• ½ cup Broccoli florets (optional)
• Chickpeas (1 tin)
• 2 Tbsp Pine nuts
• 1 grated carrot
• ½ Onion (finely chopped)
• 1-2 cloves Garlic (minced)
• 1 Tbsp Olive Oil
• 2 Tbsp Fresh Parsley
• 1 cup Ricotta Cheese
• 1 cup Feta Cheese, crumbled
• Salt & Ground Black Pepper (to taste)
• 1 Egg (for egg wash)
• 1 tsp Water

Instructions:

Step 1: Prepare the Filling

1. Heat olive oil in a pan over medium heat.
2. Add chopped onion and minced garlic, and sauté until soft and translucent (about 3-4 minutes).
3. Add thawed & drained spinach, chickpeas, broccoli, carrots and pine nuts to the pan. Stir and cook for another 2-3 minutes until excess moisture evaporates.
4. Remove from heat and let it cool slightly.
5. After removing the pan from heat and letting it cool slightly, fold in the chopped parsley into the filling mixture of spinach, ricotta cheese, and feta. This will ensure the parsley maintains its fresh flavour and colour.
6. In a large bowl, combine the spinach mixture, ricotta cheese, and crumbled feta.
7. Season with salt and black pepper to taste. Mix well.

Step 2: Assemble the Rolls

1. Preheat your oven to 375°F (190°C).
2. Roll out each puff pastry sheet on a lightly floured surface. If the sheets are too thick, gently roll them to about ⅛ inch thick.
3. Divide the spinach and cheese filling evenly among the pastry sheets, spreading it in a line along one edge of each sheet.
4. Roll up the pastry sheets tightly, forming long logs. Place the seam side down.
5. Cut each log into smaller rolls (about 2 inches wide).

Step 3: Egg Wash

1. In a small bowl, whisk together the egg and 1 tsp water to make an egg wash.
2. Brush the tops of each roll with the egg wash for a golden, shiny finish.

Step 4: Bake

1. Arrange the rolls on a baking sheet lined with parchment paper.
2. Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and crispy.

Step 5: Serve

• Let the rolls cool slightly and serve warm.
• Perfect as an appetizer, snack, or side dish!