Recipe: Feta and Spinach Rolls
Description: My own invention that I took to a party yesterday and got asked for the recipe aseveral times. Aus puff pastry comes as interleaved sheets of which there are 6 in a 1kg packet.
Ingredients: [{"text": "200 g feta cheese, crumbled"}, {"text": "1 small onion, finely chopped"}, {"text": "200 g frozen spinach, defrosted and squeezed dry"}, {"text": "1/2 cup dried breadcrumbs"}, {"text": "2 lightly beaten eggs"}, {"text": "1 tablespoon lemon juice"}, {"text": "2 tablespoons pine nuts, toasted"}, {"text": "1 tablespoon chopped of fresh mint"}, {"text": "1/2 teaspoon dried dill"}, {"text": "salt and pepper (lots of pepper)"}, {"text": "2 sheets puff pastry, defrosted and cut in half"}, {"text": "2 tablespoons milk"}]
Instructions: Preheat oven to 200c.
Mix all ingredients together (except pastry sheets).
Lay pastry sheets (with plastic attached) out on your counter.
Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry-about 1/2 an inch in from that edge.
No piping bag? Divide mix in 4 and spoon this along the long edge.
Roll up, peeling the plastic away as you roll.
Seal the inner edge with a little water.
Cut each of these rolls into three, then cut each smaller roll ALMOST through in the middle (leave the bottom intact). When they are cooked, I cut them right through to make a bite sized roll, but cooking them this way keeps them moister.
Place on a baking tray, brush each with a little milk, then cook in pre heated oven for about 20 minutes or until golden brown on top and cooked through.
