Spinach and Feta Scrolls

0 from 0 votes
Recipe by Naomi Sherman

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 lunch 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
.
Enjoy!

Ingredients

  • 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

Directions

  • Preheat your oven to 210° C, conventional oven and line two large baking trays.
  • Finely chop your onion and then cook it gently in the olive oil until softened and caramelised.
  • Remove from heat and sit aside to cool.
  • Place the spinach into a strainer and push on it to remove as much liquid as possible (this stops your scrolls going soggy)
  • Lay a sheet of baking paper out on the bench, at least as long as two sheets of pastry.
  • Beat the egg with the water.
  • Lay one sheet of pastry out and brush one edge with the egg mixture.
  • Overlap the second sheet by about 1cm and use a fork to firmly press together so that you have one long, rectangle sheet of pastry.
  • Sprinkle the entire sheet with the shredded mozzarella, leaving a 2cm gap at one short end.
  • Pull the spinach apart and scatter over the top of the shredded cheese and then sprinkle with nutmeg, salt and pepper.
  • Scatter the red onion over the top and then finish off by crumbling the feta all over the fillings.
  • Paint a layer of egg wash over the gap at the end of the sheet.
  • 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.
  • Make sure that the join is sitting underneath the roll and let it sit for 5 minutes to help create a good seal.
  • Then, using a very sharp knife, carefully cut the log into twelve even slices.
  • I cut my log into half, then quarters and then each quarter into three slices.
  • Lay the slices out flat on your lined trays and then brush them with the remaining egg wash.
  • Bake for 25 minutes.
  • These slices can be portioned out and frozen.