SPINACH AND FETA SPIRAL ROLLS
INGREDIENTS
400g (14 oz) puff pastry, defrosted
600g (1.3 lb) baby spinach, chopped
30ml (2 tbs) grapeseed or avocado oil
45ml (3 tbs) onion
200g (7 oz) feta cheese, crumbled
60ml (¼ cup) basil pesto
grated parmesan
METHOD
Preheat oven to 200°C (400ºF)
Blanch and wilt the spinach. Squeeze out any water very well. Set aside.
Heat the oil in a large frying pan.
Chop the onion finely in a food processor. Fry until golden in the oil. Season with a pinch of salt.
Add the spinach to the pan and quickly fry until just wilted. Cool slightly and then mix with the feta. Season with pepper.
Unroll the puff pastry. Spread with a little pesto. Spread half the filling over each roll of puff pastry. Roll up and cut each into thick rounds.
Stack cut side up on a lined baking tray and sprinkle with parmesan.
Bake for 20-30 minutes or until golden.
Makes 12-14 round puffs.
