Spinach and Feta Scrolls

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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
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  • 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


  • 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.