These Spinach & Fetta scrolls make the perfect snack for home or lunchboxes. You can easily mix up different fillings to suit your taste.
Some tips before we get to the recipe.
When laying the mixture on the puff pastry, the amount you use will impact how big your scrolls are. There’s about 3 tbsp of mixture here and the scrolls end up being on the smaller side (think more bite sized)
After you roll up the pastry, slice them up in evenly so they also cook evenly.
250g frozen spinach
1 tsp olive oil
3 sheets puff pastry
2 tsp dried oregano
1/2 cup chopped parsley
Preheat oven to 180° and line a baking tray with baking paper
Cook spinach according to pack instructions and let it cool to room temperature in a colander to drain excess water
In a large bowl, crumble the Fetta with a fork
Add the herbs and olive oil and mix to combine well
When the spinach has cooled completely, add it to the Fetta and mix to combine well
Lay a sheet of puff pastry out and place about 3 tbsp mixture across the bottom edge – make sure you go all the way to the sides (to make bigger scrolls just add more mixture at this step)
Roll the pastry upwards and slice into 2cm pieces
Lay scroll pieces on the baking tray and cook in oven until lightly browned