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Spinach and Feta Scrolls

recipe by Naomi Sherman

Nutrition Facts



These savoury scrolls are delicious and filling and the hardest part of the entire recipe is waiting for the onion to cool

The classic combination of spinach and feta is given a boost with the addition of softly cooked red onion and a hint of nutmeg

This lnch on the run recipe was created for Eat Well Magazine and this seems like the perfect time to proudly announce that I have re-signed for another year as a contributor to the magazine
Are you loving my recipes in the magazine?

Make sure you let me know what you think, and send me photos



The recipe


2 sheets ready-rolled puff pastry (gluten free works too)
1 tbsp olive oil
1 small red onion, approx 100 grams
250 g frozen chopped spinach, thawed
1 egg, plus 1 tablespoon water
2 sheets ready-rolled puff pastry
½ cup shredded mozzarella cheese
¼ tsp nutmeg
Salt & pepper to taste
100 g firm feta cheese


Step 1
Preheat your oven to 210° C, conventional oven and line two large baking trays.
Step 2
Finely chop your onion and then cook it gently in the olive oil until softened and caramelised.
Step 3
Remove from heat and sit aside to cool.
Step 4
Place the spinach into a strainer and push on it to remove as much liquid as possible (this stops your scrolls going soggy)
Step 5
Lay a sheet of baking paper out on the bench, at least as long as two sheets of pastry.
Step 6
Beat the egg with the water.
Step 7
Lay one sheet of pastry out and brush one edge with the egg mixture.
Step 8
Lay one sheet of pastry out and brush one edge with the egg mixture.
Step 9
Sprinkle the entire sheet with the shredded mozzarella, leaving a 2cm gap at one short end.
Step 10
Pull the spinach apart and scatter over the top of the shredded cheese and then sprinkle with nutmeg, salt and pepper.
Step 11
Scatter the red onion over the top and then finish off by crumbling the feta all over the fillings.
Step 12
Paint a layer of egg wash over the gap at the end of the sheet.
Step 13
Starting at the short end that doesn’t have the gap, start rolling your pastry up into a log, using the baking paper to help.
Step 14
Make sure that the join is sitting underneath the roll and let it sit for 5 minutes to help create a good seal.
Step 15
Then, using a very sharp knife, carefully cut the log into twelve even slices.
Step 16
I cut my log into half, then quarters and then each quarter into three slices.
Step 17
Lay the slices out flat on your lined trays and then brush them with the remaining egg wash.
Step 18
Bake for 25 minutes. These slices can be portioned out and frozen.
Step 19
Tried it? Share it!
Tag @naomisherman_foodcreative

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Recipe creator

about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

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