Spinach Feta Puff Pastry Rolls

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Spinach Feta Puff Pastry Rolls

These easy Spinach Feta Puff Pastry Rolls are everything you want in an appetizer – crispy, flaky, cheesy and ready in under 30 minutes. Make them in the oven or the air fryer and watch them disappear the second they hit the table.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: Greek

Keyword: Spinach Feta Puff Pastry Rolls

Servings: - 12

Calories: 425kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the filling

1 lb (450g) frozen spinach
7 oz feta cheese crumbled
5 oz (150g) garlic and herb cream cheese (Boursin)
3 tbsp grated Parmesan
1 packet dried leek soup mix (such as Bachelor's or Knorr) optional
⅓ tsp salt or up to ½ tsp salt
2 large eggs
4 tbsp shredded Mozzarella optional

For the pastry

1 pack ready-rolled puff pastry (about 14oz /400g)
1 small egg
1 tbsp milk or water
2 tbsp sesame seeds

Instructions

Prepare the filling

Thaw frozen spinach completely and squeeze out as much water as possible in a clean kitchen towel or paper towels. The drier the spinach, the crispier your pastry will be.
1 lb (450g) frozen spinach
In a mixing bowl, combine spinach, crumbled feta, garlic and herb cream cheese, grated parmesan, beaten eggs and powdered soup mix. Season with a little salt, sparingly. Mix until everything is evenly combined and the filling is spreadable.
7 oz feta cheese, 5 oz (150g) garlic and herb cream cheese, 3 tbsp grated Parmesan, 1 packet dried leek soup mix, ⅓ tsp salt, 2 large eggs

Assemble the rolls

Unroll the puff pastry onto a sheet of parchment paper, with the long side facing you. Spread the filling over the pastry in an even layer, leaving a small empty border along the long edge furthest from you.
1 pack ready-rolled puff pastry
Add shredded mozzarella along the middle of the pastry (for that satisfying cheese-pull!).
4 tbsp shredded Mozzarella
Brush the edge with egg wash and then roll the pastry, jelly roll style but not too tightly. Press the seam edge with a fork to seal. Chill in the fridge for 15–20 minutes to firm up – this makes slicing much easier.

Slice into rolls

Using a sharp knife, slice the log into 12 even pieces (about 1–1½ inches thick, depending on how big you want them). Lightly beat the egg and milk in small bowl for the egg wash.
1 small egg, 1 tbsp milk
Arrange the slices seam-side down on a parchment-lined baking sheet, spaced apart. Brush with egg wash and sprinkle with sesame seeds.

Bake the rolls

In the oven: Preheat the oven to 400°F (200°C). Transfer the baking paper with the rolls on a large baking sheet and bake until the pastry is puffed and deep golden and the filling is piping hot in the center – about 20 minutes.
In an air fryer: Preheat to 360°F (190°C). Line the air fryer basket with a piece of parchment paper or a perforated liner and space the rolls on it (you will need to bake in batches). Air fry until golden and crisp – about 16-18 minutes. The pastries cook faster in the air fryer that in the oven and you may need to adjust the baking time to suit your model.
2 tbsp sesame seeds
Cool slightly before serving.

Video

Notes

Fridge: Cool completely and store in an airtight container in the fridge for 3-4 days.
Reheating: Reheat in the oven or air fryer until hot and crisp again – about a few minutes at 350°F (180°C). Avoid the microwave – it will soften the pastry.
Freezing (unbaked): Slice the filled pastry log into rolls and freeze them in a single layer on a tray. Once solid, transfer to a freezer bag or container. Bake or air fry from frozen, adding a few extra minutes.
Freezing (baked): Freeze cooled baked rolls in a single layer; once solid, transfer to a container. Reheat from frozen in the oven or air fryer until piping hot and crisp.

Nutrition