Spinach and Feta Scrolls
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.
