Spinach and Feta Rolls

I tested these little beauties out with my after-school cookery class late last year and they were a definite hit. Encouraged by the eager reception, I made them for a class bake sale and the teachers loved them. (I’m not sure if they ever got to the kids).. Easy to make (even for children), quick and nutritious- you’ll be baking them in large quantities for evermore..

Makes about 36 rolls

1 x 500g block puff pastry and a beaten egg to seal and glaze

Filling is about 6 nuggets of frozen chopped spinach, defrosted and squeezed of excess water. A 200g pack of feta cheese, 3 spring onions, sliced, a beaten egg and salt and pepper.

Mix the filling ingredients together and roll out the pastry. I cut the pastry into quarters just to make it a little easier to work with. Roll out a long (30cm x 10cm rectangle) and spoon the filling along the length of the pastry. Brush with egg along the top and bottom lengths and roll up with the join on the bottom. brush with egg on top and cut into 8 rolls- repeat 4 times and place on a greased baking sheet. bake for 15 mins in a hot oven 200c, or until golden. Try not to burn your mouth when eating straight from the oven!