Easy Puff Pastry Spinach and Feta Rolls

Crispy golden puff pastry spinach and feta rolls served on a yellow plate.

Easy Puff Pastry Spinach and Feta Rolls

Course: Appetizers, Lunch, Snack

Cuisine: International

Diet: Diabetic, Kosher, Low Salt

Keyword: spinach and feta rolls, spinach and feta rolls recipe

Prep Time: 15

Cook Time: 30

Resting Time: 10

Total Time: 55

Servings: portions

Calories: 532kcal

Author: Timea

Flaky, golden puff pastry filled with a savory blend of Greek feta, cream cheese, fresh raw spinach, and sweet leeks. Zero spinach pre-cooking or squeezing required!

Print Recipe

Metrics - US Customary

Equipment

1 baking tray

Ingredients

375 g puff pastry ready-rolled, chilled
350 g fresh spinach washed and finely chopped
200 g cream cheese softened
100 g feta cheese Greek, crumbled
1 pc leek thin, quartered lengthwise and finely chopped
1 piece egg free-range, for the filling
1 teaspoon sea salt kosher
1 teaspoon garlic powder or granules
½ teaspoon ground pepper freshly ground

For Brushing

1 pc egg free-range, beaten

Instructions

Prep the Oven & Greens: Preheat your oven to 180°C FAN (356°F). Finely chop the fresh raw spinach and the thin leek, then place them together into a large mixing bowl.
Combine Filling: Add the softened cream cheese, crumbled Greek feta, and 1 whole free-range egg into the bowl with the greens. Season with sea salt, freshly ground black pepper, and garlic powder.
Mix Thoroughly: Mix everything well with a wooden spoon until you have a thick, creamy, uniform mixture.
Fill & Roll: Unfold the sheet of puff pastry, keeping it on its parchment paper. Spread the spinach mixture evenly over the dough, leaving a ½-inch (1 cm) border around the edges. Starting from one long side, roll the dough up tightly like a jelly roll. Pinch the seam and both ends tightly to seal.
Glaze & Vent: Prick the top of the roll lightly with a fork to allow steam to escape while baking. Brush the top generously with the beaten egg.
Bake: Transfer the roll (on its parchment paper) onto a baking tray. Bake for 25–30 minutes until the pastry is puffed and deep golden brown.
Rest & Serve: Allow the roll to rest on a wire rack or cutting board for 10 minutes to let the cheese set. Slice with a serrated bread knife into thick portions and serve warm or at room temperature.

Video

Notes

Pinwheel Variation: To make individual party bites, slice the raw filled roll into 12 equal pinwheels before baking. Space them apart on a baking tray lined with parchment paper and bake at 180°C FAN for 18–20 minutes until golden and bubbling.
Frozen Spinach Alternative: If using frozen spinach instead of fresh raw, thaw 250g completely and squeeze out all liquid using a clean dish towel before mixing with the cheese.

Nutrition