Spinach Pumpkin And Fetta Rolls Recipe

Cooking Directions

• STEP 1.Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
• STEP 2.In a large bowl, combine cooked pumpkin, chopped spinach, crumbled fetta cheese, and season with salt, pepper, and any other desired spices.
• STEP 3.Cut the puff pastry into rectangles and spoon the filling onto one end of each rectangle. Roll up the pastry tightly, sealing the edges with a bit of water.
• STEP 4.Place the rolls onto the prepared baking tray and brush the tops with beaten egg for a golden finish.
• STEP 5.Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and crispy.
• STEP 6.Allow the rolls to cool slightly before serving. They can be enjoyed hot or cold.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• STEP 8.Serve the spinach, pumpkin, and fetta rolls as a snack, appetizer, or as part of a meal with a side salad.

Cooking Tips

• Make sure to remove any excess moisture from the cooked pumpkin and spinach to prevent the rolls from becoming soggy.
• Feel free to add additional ingredients to the filling, such as caramelized onions or roasted garlic, for extra flavor.
• If you prefer a vegan version, you can substitute the fetta cheese with a dairy-free alternative or omit it altogether.
• For a crispier pastry, you can brush the rolls with melted butter instead of beaten egg before baking.

Storage and Serving

• These rolls can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the rolls in a preheated oven at 180°C (350°F) for 10-15 minutes, or until heated through.
• Serve the spinach, pumpkin, and fetta rolls as a snack, appetizer, or as part of a meal with a side salad.