Forget boring appetizers! These spinach and feta rolls with cream cheese and leek are my go-to for unexpected guests. They're effortlessly delicious and ready in minutes, making them one of the easiest and fastest recipes for a savoury treat. The secret? Simple ingredients like puff pastry or shortcrust pastry (which you can find in any store) and a filling you can customize to your heart's content. Keep reading to discover how easy it is to whip up these crowd-pleasing bites.
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You can also vary the shape of this appetizer. Fill the puff pastry into a single roll and either slice it before baking for individual swirls, or bake the whole roll and slice it afterward.
Ingredients
Here is a list of the ingredients used in the spinach and feta rolls recipe, along with a brief description of each:
- 375 g Puff pastry: This is the base of the rolls. Puff pastry is a light and flaky dough made with layers of butter.
- 350 g Fresh spinach: This is the main filling ingredient. Spinach is a leafy green vegetable that is high in vitamins and minerals.
- 200 g Cream cheese: This is a soft cheese that is used to bind the filling ingredients together.
- 100 g Feta cheese: This is a crumbly cheese that is used to add flavour to the filling.
- One Leek: This is a type of onion that has a mild flavour.
- One Egg: This is used to bind the filling a little.
- 1 teaspoon Sea salt: This is used to season the filling.
- ½ teaspoon Freshly ground pepper: It is used to add a spicy flavour to the rolls.
- 1 teaspoon Garlic powder: This is a spice that is made from dried garlic. It is used to add a savoury flavour to the rolls.
How to Make the Spinach and Feta Rolls
The recipe is easier than you might think. We'll begin by creating a flavourful filling for our pastry. Then, we'll carefully fill and roll the puff pastry before baking it until it's beautifully golden and flaky.
Make the Filling
I'll start by finely chopping the spinach. Since it's already been washed, we can use it raw in the filling, adding a fresh, vibrant flavour.
The leek is next. After cutting it lengthwise into quarters, I'll finely chop it and combine it with the chopped spinach in the mixing bowl.
Now, let's add the cream cheese to the bowl with the spinach and leeks. I'll crumble in the feta cheese and crack in a whole free-range egg. For seasoning, I'll use a teaspoon of sea salt, half a teaspoon of freshly ground pepper, and a teaspoon of garlic powder.
I'll thoroughly combine all the ingredients with a wooden spoon, making sure the cream cheese and feta are fully incorporated into the spinach and leeks. This delicious mixture will be our filling for the puff pastry.
Fill the Puff Pastry
Gently unfold the sheet of puff pastry. I prefer to leave it on the baking paper it comes with - this makes cleanup easier and prevents the pastry from sticking. Now, spread the filling evenly over the sheet, leaving a small border along the edges.
Starting from one of the long sides, tightly roll the pastry up like a jelly roll. Pinch the seam and the ends to seal in all that delicious filling.
Prick the dough all over with a fork to allow steam to escape while baking. Then, brush the top with a beaten egg to give it a beautiful golden shine and enhance the colour.
Baking
Place the roll (still on the baking paper) in a baking tray and bake in an oven preheated to 180°C FAN (356°F) for 25-30 minutes, or until it turns a beautiful golden colour.
That's all there is to it! These spinach and feta rolls are perfect for any occasion. Don't forget to share your creations with me on social media - I'd love to see them!
F.A.Q.
Reheating spinach and feta pie, whether it's a traditional Greek spanakopita or a similar savoury pastry, requires a little care to ensure it retains its delicious flavour and texture. Here's how to do it:
- Set your oven to a moderate temperature, around 170-180°C (340-350°F).
- Place the pie or individual slices on a baking sheet lined with parchment paper. This helps to prevent sticking and ensures even heating.
- Warm the pie for about 10-15 minutes, or until heated through. Keep an eye on it to prevent over-browning. The filling should be piping hot.
Yes, spinach and feta can be a healthy and delicious combination! Spinach is a powerhouse of nutrients, including vitamins A, C, and K, as well as folate, iron, and calcium. It's rich in antioxidants, which protect your cells from damage and may reduce the risk of chronic diseases.
Feta cheese is a good source of calcium, which is essential for strong bones and teeth. It provides a decent amount of protein, which is important for building and repairing tissues.
Pastry Variations
This spinach and feta roll recipe is a great base for lots of delicious pastry variations! Here are some ideas to get you started:
- Phyllo Dough: For a lighter and flakier result, use phyllo dough instead of puff pastry.
- Shortcrust Pastry: If you prefer a more crumbly and buttery crust, opt for shortcrust pastry.
- Homemade Dough: For a truly special touch, try making your own puff pastry or shortcrust pastry from scratch.
Serving the Rolls
These spinach and feta rolls are quite versatile when it comes to serving! Straight from the oven, these rolls are incredibly flaky and the filling is gooey and delicious. This is perfect for a cozy snack or appetizer.
They're also great served at room temperature, making them ideal for picnics, potlucks, or packed lunches. Slice the roll into individual portions for a more elegant and convenient serving style. Arrange them on a platter or serving plate.
These rolls pair well with a variety of dipping sauces. Some popular choices include:
- Tzatziki (yogurt, cucumber, and garlic sauce)
- Hummus
- Marinara sauce
- Sour cream and chives
Storing Leftovers
Allow the rolls to cool completely before storing to prevent condensation and sogginess. Place the cooled rolls in an airtight container. This helps maintain their texture and prevents them from absorbing odors from other foods in your fridge. Store the container in the refrigerator for up to 3-4 days.
While it's not ideal, you can freeze baked rolls. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. To reheat, thaw them in the refrigerator overnight and then warm them up in the oven or microwave.
If you enjoyed this recipe, I'd love for you to like and share it on social media! You can find us on Facebook, Instagram or Pinterest, and we recently launched a YouTube channel too.
Related
This recipe for spinach and feta rolls has become a much-loved appetizer in my family. Like the spinach and smoked salmon roulade or my feta and spinach filo pastry, that's I warmly recommend it, along with some other appetizer recipes from my blog, such as:
Spinach And Feta Rolls
Equipment
- 1 baking tray
Ingredients
- 350 g spinach washed
- 100 g feta cheese Greek
- 200 g cream cheese light
- 1 piece egg free-range
- 1 piece leek thin
- 375 g puff pastry rolled
- 1 teaspoon sea salt kosher
- 1 teaspoon garlic powder
- ½ teaspoon ground pepper freshly ground
For Brushing
- 1 piece egg free-range
Instructions
- Chopp the spinach finely, cut the leek lengthwise into four, chop it, and put it together in the mixing bowl.
- Add the cream cheese, crumbled feta cheese into smaller pieces and the whole free-range egg.
- Season with sea salt freshly ground pepper and garlic powder.
- Mix everything with a wooden spoon until I get a homogeneous paste.
- Spread the entire amount of the filling evenly over the sheet, leaving the edges free, and roll, closing the ends well.
- Prick the dough with a fork, making small holes for the resulting steam to escape and brush on top with a beaten egg.
- With the baking paper, place the roll in a baking tray and put it in the oven preheated to 180 C FAN (356 F) for 25-30 minutes.
- Cut the spinach and feta roulade into thicker slices and serve them both hot and cold as they are or with mayonnaise or tartar sauce on top.
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