These easy Spinach, Pumpkin and Feta Rolls are ideal for parties and picnics or for lunch or a light dinner. A simple side salad would complete the meal.
Serves: 24 rolls
Time: 50 minutes
- 500g pumpkin
- 40ml olive oil
- 1 brown onion
- 1 clove garlic
- 250g frozen (or fresh) spinach
- 200g Greek feta, crumbled
- 3 sheets puff pastry, thawed
- 1 egg, beaten
- 1 tablespoon sesame seeds
Preheat oven to 200°C (180°C fan-forced). Peel pumpkin and cut into 1.5cm cubes. Toss in 20ml (1 tablespoon) olive oil. Spread pumpkin in a single layer in a roasting pan and bake for 20 minutes.
Heat the remaining oil in a frypan. Cook onion, sautéing over low heat for 3 minutes, followed by garlic. Sauté for an additional 2 minutes. Add in the frozen (or fresh) spinach, cook for 10 minutes, stirring frequently. Carefully stir in the baked pumpkin and feta. Season with salt and pepper to taste.
Increase your oven temperature to 220°C (200°C fan-forced).
Cut each ready-rolled pastry sheet in half. Divide the spinach mixture into six equal portions, and place down the centre of each piece of pastry. Brush along one edge with the beaten egg. Beginning with the egg-free side, roll each pastry to enclose. Cut into quarters and transfer, seam-side down to a baking tray lined with baking paper. Brush the tops with egg and sprinkle with sesame seeds.
Bake in preheated oven for 25-30 minutes until golden.