Spinach & Feta Puff Pastry Rolls

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Yield & Serving

• Yield: 12 rolls

• Serving size: 2 rolls per person (as an appetizer) or 4-5 rolls as a light meal

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Ingredients

For the Filling

• 10 oz (280g) frozen chopped spinach, thawed

• 4 oz (120g) feta cheese, crumbled

• 2 oz (60g) cream cheese, softened (for creaminess and binding)

• 1 small shallot or 2 garlic cloves, finely minced

• 1 tablespoon olive oil

• ¼ teaspoon black pepper

• ¼ teaspoon crushed red pepper flakes (optional, for heat)

• 1 tablespoon fresh dill or parsley, chopped (optional)

For the Pastry & Assembly

• 1 sheet (approx 8 oz / 230g) frozen puff pastry, thawed according to package instructions

• 1 large egg, beaten (for egg wash)

• 1 tablespoon sesame seeds or poppy seeds (optional)

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Instructions

1. Prepare the Spinach (Active: 5 min)

Place the thawed chopped spinach in a clean kitchen towel or several layers of paper towels. Squeeze firmly over the sink to remove as much liquid as possible. This is critical — wet spinach will make your pastry soggy. You should have about ½ cup of dry, compacted spinach.

2. Make the Filling (Active: 5 min)

In a medium bowl, combine the squeezed spinach, crumbled feta, softened cream cheese, minced shallot (or garlic), olive oil, black pepper, and red pepper flakes (if using). Mix with a fork until everything is well incorporated and the mixture is slightly paste-like. Stir in fresh herbs if desired. Set aside.

3. Prepare the Pastry (Active: 2 min)

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Lightly dust your work surface with flour. Unroll or roll out your thawed puff pastry sheet into a rectangle approximately 10×12 inches (25×30 cm). Keep it cold — if it becomes sticky or warm, return it to the fridge for 5 minutes.

4. Assemble the Rolls (Active: 5 min)

Spread the spinach-feta mixture evenly over the pastry rectangle, leaving a ½-inch (1 cm) bare border on all sides. Gently press the filling down.
Starting from the long edge closest to you, tightly roll the pastry into a log (like a cinnamon roll). Pinch the seam gently to seal.

5. Slice & Egg Wash (Active: 3 min)

Using a sharp serrated knife, gently slice the log into 12 equal rounds (about 1 inch / 2.5 cm thick each). Place the rolls cut-side up on the prepared baking sheet, spacing them about 1 inch apart.
Brush the tops of each roll with beaten egg wash. Sprinkle with sesame or poppy seeds if desired.

6. Bake (Passive: 20 min)

Bake for 18–22 minutes, until the pastry is puffed, deeply golden brown, and the filling is lightly bubbling at the edges.
Tip: Rotate the baking sheet halfway through for even browning.

7. Cool & Serve (Passive Cooling: 5 min)

Let the rolls cool on the baking sheet for 5 minutes. They will be extremely hot inside fresh from the oven. Transfer to a wire rack or serving platter. Serve warm or at room temperature.

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Nutrition Information

Per serving (2 rolls) — calculated using standard ingredients. Values are estimates and may vary.