Spinach And Feta Rolls

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These spinach and feta rolls are a family favorite! They’re so delicious, simple and quick to make. Easy enough to be made by kids too. Made with store-bought puff pastry, feta cheese, frozen spinach, cream cheese and olive oil. Perfect for serving at picnics, parties or as busy weeknight dinner.

I love love everything with spinach and this spinach and feta roll recipe is one of my favorite spinach featured recipes. It’s so tasty, simple and only takes less than 30 minutes to make including preparation time.

I have to say that I’ve made this recipe with and without salt, but I must say that I prefer making it without salt. Because feta and cream cheese contain a lot of salt.

What you’ll need to make spinach  and feta pinwheels

  • 300 g (10 oz) frozen spinach , thawed and drained
  • 150 g (5 oz) feta cheese
  • 1 store – bought puff pastry (fresh, ca. 275 g/ 10 oz)
  • 50 ml (3.5 tablespoons) olive oil
  • 1 tablespoon of cream cheese
  • freshly ground pepper and a pinch of ground nutmeg, to taste

You’ll also need

1 egg to brush the pinwheels
a cutting board
1 parchment paper
1 baking sheet
3 bowls

How to make spinach and feta rolls

Put feta in a bowl and break it up into smaller pieces with a fork or the back of the spoon. Then pour olive oil over feta creamy – crumbly texture and mix until well combined.

In a second bowl combine thawed and very well strained spinach and cream cheese and season with freshly ground pepper and a pinch of nutmeg.

Next roll out the puff pastry sheet on a lightly floured cutting board. Spread feta – olive oil cream uniformly thorough over the surface of the puff pastry.

Followed by creamy spinach mixture.

Carefully roll the pastry and refrigerate it for at least 5 minutes. It’s very important to chill the pastry roll. This makes it easier to cut when it’s cold.

In the meantime preheat the oven to 200 °C (392 °F). Using a sharp knife cut the pastry roll into 10 equal rolls.

Arrange the spinach rolls on a baking sheet lined with a parchment paper. Don’t forget to leave enough space between the pinwheels for them to expand. In the third bowl, whisk an egg with a dash of milk and brush each pinwheel top lightly with it.

Bake for 20 minutes or until nicely golden brown.

Looking for more quick recipe with puff pastry

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5 from 3 votes

Spinach And Feta Rolls

These spinach and feta rolls are a family favorite! They’re so delicious, simple and quick to make. Easy enough to be made by kids too. Made with store-bought puff pastry, feta cheese, frozen spinach, cream cheese and olive oil. Perfect for serving at picnics, parties or as busy weeknight dinner.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Finger food, Snack
Cuisine: German, Italian
Keyword: appetizer, crowd pleaser, Game Day, how to, new year's eve, party, party snack, picnic, puff pastry rolls, spinach and feta pinwheels, spinach feta rolls, vegetarian
Servings: 10 Spinach feta rolls
Author: Ester | esterkocht.com

Ingredients

  • 300 g (10 oz)  frozen spinach thawed and very well strained
  • 150  g (5 oz) feta cheese
  • 1 store - bought puff pastry  (fresh, ca. 275 g/ 10 oz)
  • 3 ½ tablespoons olive oil
  • 1  tablespoon  cream cheese
  • freshly ground pepper and a pinch of nutmeg to taste
  • 1 egg and a dash of milk to brush the spinach rolls before baking

Instructions

  • Put feta in a bowl and break it up into smaller pieces with either a fork or the back of the spoon. Next pour olive oil over feta creamy and crumbly feta and mix until well combined.
  • In a second bowl combine thawed and very well strained spinach and cream cheese and season with freshly ground pepper and a pinch of nutmeg.
  • Roll out the puff pastry sheet on a lightly floured cutting board. Spread feta – olive oil cream uniformly thorough over the surface of the puff pastry. Followed by creamy spinach mixture. Carefully roll the pastry and refrigerate it for at least 5 minutes. In the meantime preheat the oven to 200 °C (392 °F).
  • After cut the long spinach and fea pastry roll into 10 equal rolls and arrange them on a baking sheet lined with a parchment paper. Don't forget to leave enough space between the pinwheels for them to expand. In a third bowl, whisk the egg with a dash of milk. Then lightly brush each roll with it and bake for 20 minutes or until nicely golden brown.

Notes

  1. I've used frozen spinach but you can also use the fresh one. Just make sure to blanch it first, drain it and cut it into smaller pieces. (See how to blanch it here (wild garlich stuffed chicken roulade).
  2. It's very important to chill the long pastry roll. This makes it easier to cut when it's cold.

Did you make this recipe? I’d love to see!. Snap a pic and share it on Ester kocht Facebook Page or @ester.kocht on Instagram.

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8 Comments

  1. Salmi Nambinga

    This look very delicious.

  2. Pefimbo Shipunda

    5 stars
    This is a definitely must try for me. I love the way Ester is giving life to my kitchen 😁

  3. 5 stars
    Looks delicious 🙂 ich werde es ausprobieren

  4. Will surely try this out 😊

  5. Can the pasty be frozen with mixture inside?

    • Yes you can Nicki. Just make sure to thaw the frozen pastry before cutting it into rolls. Otherwise it will be breaking if you cut it directly when you remove it from the freezer.

  6. Mmmh, die sehen lecker aus. Und unkompliziert, die werde ich bestimmt auch mal ausprobieren.

    LG
    Claudi

    • Das freut mich, dass das Rezept dir gefällt Claudi! Die Schnecken kommen wirklich bei Groß und Klein immer gut an. 🙂 Viel Spaß beim Nachbacken!,-)

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