Spinach and Feta Rolls


  • 1 red onion, finely chopped
  • 2 cloves garlic, chopped
  • 300g spinach, chopped and tough stems removed
  • 1 teaspooon dried dill tips
  • 2 tablespoons chopped mint
  • 1/2 cup dried breadcrumbs
  • 200g feta, crumbled
  • 1/2 cup grated Parmesan cheese
  • 2 Henergy Cage Free eggs, lightly whisked
  • 2 sheets puff pastry
  • 1 Henergy Cage Free egg lightly whisked or milk, to brush pastry


  1. Preheat the oven to 200 C.
  2. Heat a film of oil in a large frying pan and gently cook onion and garlic until tender.
  3. Add the spinach to the pan, increase heat and cook until spinach is wilted and obvious liquid evaporated.
  4. Transfer the onion and spinach to a bowl and mix in the dill, mint, breadcrumbs, feta, Parmesan and eggs. Season with freshly ground black pepper.
  5. Spoon a log of filling along one end of a pastry sheet and roll over to a 1.5cm overlap. Press to seal.
  6. Continue with remainder of the filling and pastry. Cut into lengths and place seam side down on a cold tray.
  7. Brush the pastry with egg or milk if using and bake for 15-20 minutes until puffed and golden.

Serving Suggestions

  1. Makes 12-20 depending on size.