Spinach And Feta Puff Pastry Rolls

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20–25 minutes
• Total Time: 35–40 minutes
• Servings: 12 rolls
• Cuisine: Mediterranean-inspired
• Cooking Method: Baking
  Ingredients
  For the pastry rolls
• 1 sheet puff pastry (about 250–300 g), thawed
• 2 cups fresh spinach, finely chopped
• ¾ cup crumbled feta cheese
• ¼ cup cream cheese, softened
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• ½ teaspoon dried oregano
• ¼ teaspoon black pepper
• Salt, to taste
• 1 tablespoon grated Parmesan cheese (optional)
  For the egg wash
• 1 egg
• 1 tablespoon milk or water
• 1 teaspoon sesame seeds (optional)
  Instructions
  Step 1: Prepare the oven

Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.

Step 2: Cook the spinach

Heat olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds. Add the chopped spinach and cook for 2–3 minutes, until wilted.

Remove from the heat and allow the spinach to cool. Squeeze out excess moisture to prevent soggy pastry.

Step 3: Make the filling

In a mixing bowl, combine the cooked spinach, feta cheese, cream cheese, parsley, oregano, black pepper, and optional Parmesan. Mix until evenly combined.

Taste before adding salt because feta is already salty.

Step 4: Prepare the puff pastry

Place the thawed puff pastry on a lightly floured surface. Gently roll it into a rectangle if needed.

Spread the spinach and feta mixture evenly over the pastry, leaving a small border around the edges.

Step 5: Roll and slice

Starting from one long side, roll the pastry tightly into a log. Gently press the seam to seal.

Using a sharp knife, cut the log into 12 equal slices, approximately 1 inch thick.

Step 6: Arrange the rolls

Place the slices cut-side up on the prepared baking tray, leaving space between each roll.

Beat the egg with milk or water and brush lightly over the pastry. Sprinkle with sesame seeds if desired.

Step 7: Bake until golden

Bake for 20–25 minutes, or until the rolls are puffed, crisp, and golden brown. Adjust the baking time according to your pastry brand and roll size.

Step 8: Cool and serve

Let the rolls cool for 5 minutes before serving. Enjoy them warm with tzatziki, garlic yogurt dip, or marinara sauce.
Nutrition Information
Estimated per roll, based on 12 rolls. Values vary by puff pastry brand and ingredient quantities.
Nutrient Approximate amount
Calories 130–170 kcal
Protein 3–5 g
Carbohydrates 9–13 g
Total Fat 9–12 g
Saturated Fat 4–6 g
Fiber 0.5–1.5 g
Sugar 0.5–2 g
Sodium 180–300 mg
Nut Information & Allergens

• Nuts included: No nuts in the standard recipe.
• Peanuts: Not intentionally included.
• Dairy: Contains feta, cream cheese, and optional Parmesan.
• Gluten: Traditional puff pastry generally contains wheat.
• Eggs: Used in the egg wash; some puff pastry brands may also contain egg.
• Sesame: Optional sesame seeds are included as a topping and are a separate allergen to consider.
• Nut-free preparation: Check the puff pastry and cheese labels for possible nut cross-contact warnings, and use clean utensils and surfaces.
  Optional variation: For extra crunch, you can add finely chopped walnuts or toasted pine nuts to the filling, but these are not part of the original recipe and should be avoided when serving anyone with a nut allergy.
  Questions & Answers (Q&A)
  Q1: Can I use frozen spinach?

Yes! Thaw it completely, squeeze out as much water as possible, and use approximately ½ cup of well-drained spinach in place of the 2 cups fresh spinach.

Q2: Can I prepare the rolls ahead of time?

Yes. Assemble and slice the rolls, cover, and refrigerate for up to 24 hours. Brush with egg wash just before baking.

Q3: Can I use ricotta instead of cream cheese?

Yes. Use well-drained ricotta for a lighter, softer filling. The mixture may be less creamy and more delicate.

Q4: Why are my puff pastry rolls soggy?

Excess moisture from the spinach is the most common reason. Cook the spinach thoroughly, squeeze out the liquid, and avoid overfilling the pastry.

Q5: Can I freeze these rolls?

Yes. Freeze unbaked rolls on a tray until firm, then transfer them to a freezer-safe container. Bake from frozen at 400°F (200°C), allowing extra time until fully puffed and golden.

Q6: How do I store leftovers?

Store cooled rolls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) until hot and crisp.

Q7: Can I make this recipe vegetarian?

Yes. Choose vegetarian-friendly feta and Parmesan, as some cheeses use animal-derived rennet.

Q8: Can I make the rolls gluten-free?

Yes. Use gluten-free puff pastry and check all packaged ingredients for gluten and cross-contact.

Q9: What can I serve with spinach and feta rolls?

They pair well with Greek salad, tomato soup, tzatziki, hummus, or roasted vegetables.

Q10: Can I make them without eggs?

Yes. Skip the egg wash or brush the tops with a little milk or olive oil, depending on your dietary needs. The finish may be less glossy.
Tips for Perfect Puff Pastry Rolls

• Keep the pastry cold but pliable before shaping.
• Remove as much moisture as possible from the spinach.
• Avoid adding too much filling.
• Use a sharp knife for clean slices.
• Leave space between rolls so they puff evenly.
• Serve warm for the best flaky texture.