Name: Spinach Pumpkin And Fetta Rolls Recipe
Total time: 90 min
Yield: 6
Cuisine: American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Sausage rolls are always a hit with the kids. This vegetarian version is sure to please even the fussiest eaters and makes for an easy lunch or weeknight meal. They're also great for parties and picnics. 

How to make Spinach Pumpkin And Fetta Rolls Recipe

Kidspot Kitchen

Crawler

American

<p>Sausage rolls are always a hit with the kids. This vegetarian version is sure to please even the fussiest eaters and makes for an easy lunch or weeknight meal. They're also great for parties and picnics. </p>

Non Vegetarian

Pumpkin deseeded peeled cut into cubes

Olive oil

Brown onion finely diced

Garlic clove finely diced

Frozen Spinach

Greek fetta crumbled

Sheets puff pastry thawed

Egg Beaten

Preheat oven to 200c (180c fan-forced). Peel pumpkin and remove seeds, then cut into 1. 5cm cubes. Toss in 20ml (1 tbsp) olive oil. Spread in a single layer in a baking dish and bake for 20 minutes.

step 1

Heat remaining oil in a fry pan. Saute onion and garlic over low heat for five minutes. Add frozen spinach and cook for 10 minutes, stirring often, until completely thawed and well combined. Stir through the baked pumpkin and crumbled fetta. Season well with salt and pepper.

step 2

step 3

Cut each pastry sheet in half to create six strips. Place 1/6 of the pumpkin mixture along the length of each strip. Brush one long edge with beaten egg. Starting with the unbrushed side, roll and seal. Repeat with all the pastry. Transfer the rolls, seam-side down, to a tray lined with baking paper. Slash each into quarters. Brush with egg and sprinkle with sesame seeds.

step 4

Bake for 25-30 minutes until puffed and golden.

step 5

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