You’re looking for some quick and easy snacks for the next game night or when you have guests over for a glass of wine? How about some simple Spinach & Feta Rolls? They are ready in no time and very easy to prepare. Skip the mini pizzas from the freezer – they are boring anyway. If you serve these little savory rolls, everybody will think you put in a lot of effort… but no. Nobody will know how easy they are to make ;P
When you have guests over, you do not necessarily want to spend a lot of time in the kitchen, right? Unless your party is happening in the kitchen ;) I mean you could always order some food if you want it really easy, but for us, that’s actually not an option. These little snack rolls are probably done faster than any delivery service can bring food. Of course, only if you have all the ingredients at home ;P If you have to get them first, you might want to order just a pizza. Would make more sense in that case ;P
Anyway. We have a roll of puff pastry almost always in the fridge or some frozen puff pastry sheets in the freezer. That stuff can be used for many snacks or bakes. Feta is also a “standard” item in our fridge… just the spinach is something we only buy when needed. That one will wilt so fast you have to get it fresh every time. But you could also use frozen spinach… just saying ;) There are not many reasons why you should not be able to make these rolls in a whizz :P
The preparation of the rolls is a no-brainer. Make the filling, roll out the puff pastry (if you use the rolls from the fridge it’s already in perfect shape), add the filling on top, roll up, cut into slices and bake. Simple as that ;) If your game night or wine night turns out to be a bit longer, you can prepare some more rolls in advance and bake them later when needed – they can stay pre-rolled and ready to bake for quite some time in the fridge.
You can also modify the snails to your taste. If you want something heartier, you can fry some bacon with the onions or chopped chorizo – both go well with spinach. The pine nuts aren’t necessary if you don’t like them, but I think they go really well with the rest of the ingredients…. but from experience, I know that not everyone is a fan of that topping ;)
INGREDIENTS / ZUTATEN
2-3 tbsp. pine nuts
1 red onion
2-3 garlic cloves
some olive oil for frying
9 oz. (250g) fresh baby spinach
1 tbsp. lemon juice
salt, pepper
3.5 oz. (100g) feta cheese
1 pkg.. (about 9.5 oz.) fresh puff pastry (from the store)
1 small egg, whisked
2-3 EL Pinienkerne
1 rote Zwiebel
2-3 Knoblauchzehen
Olivenöl zum Anbraten
250g frischer Babyspinat
1 EL Zitronensaft
Salz, Pfeffer
100g Feta
1 Pkg. (ca. 270g) frischer Blätterteig (Kühltheke nicht TK)
1 Ei (S), verquirlt
DIRECTIONS / ZUBEREITUNG
2. Heat up a large frying pan without any fat or oil. Add the pine nuts and toast until fragrant and lightly browned. Remove from the pan and let cool down. Add some oil to the still-hot pan and heat up. Add the diced onion and cook until soft and glossy. Add the garlic and let cook as well for some time – but do not burn it or it will taste bitter. Add the washed spinach and mix everything until the volume of the spinach is mostly gone. Add the lemon juice and season with salt, and pepper to your liking. Remove from the heat and let cool down a bit.
3. Crumble the feta cheese to get small pieces and add together with the toasted pine nuts to the pan with the spinach – mix until well combined. Roll out the puff pastry sheet and spread the filling evenly on top – make sure you leave a strip (about 0.8 inches/2cm) on one of the longer sides free of filling. Brush that part of the puff pastry with some water and roll up everything from the opposite side to get one long log – if you end up with one fat short log you did something wrong ;) Cut that long log into 10-11 equal slices and place them swirl side up with some space in between on the prepared baking sheet. Brush the sides and tops of the rolls with whisked egg and bake for 16-18 minutes or until the sides of the spinach rolls look crunchy and golden. Take out of the oven and let cool down a bit on the baking sheet. Serve warm (or cold) with some yogurt sauce.
2. Eine große Pfanne ohne Fett erhitzen und die Pinienkerne darin anrösten, bis sie duften und etwas Farbe bekommen haben. Aus der Pfanne nehmen und abkühlen lassen. In die noch heiße Pfanne etwas Öl geben und erst die Zwiebeln glasig andünsten, dann den Knoblauch dazugeben und kurz mit anrösten – nicht zu stark, sonst wird er bitter. Den abgetropften Spinat zur Pfanne dazugeben und zusammenfallen lassen. Zitronensaft dazugeben, mit Salz und Pfeffer würzen und alles gut vermischen. Vom Herd nehmen und etwas abkühlen lassen.
3. Den Feta mit einer Gabel oder den Fingern in kleine Stücke brechen/zerbröseln und dann zusammen mit den Pinienkernen zur Spinatmischung dazugeben und alles gut vermengen. Den Blätterteig ausrollen und die Spinat-Fett Mischung gleichmäßig darauf verteilen – auf einer der langen Seiten einen etwa 2cm (0.8 inches) breiten Rand frei lassen. Diesen Bereich mit etwas Wasser anfeuchten und dann von der gegenüberliegenden langen Seite her aufrollen. Die entstandene Wurst in 10-11 Scheiben schneiden und mit etwas Abstand zueinander auf das vorbereitete Blech setzen. Die Schnecken außen und oben mit dem verquirlten Ei bestreichen und dann für etwa 16-18 Minuten backen, bis die Seiten der Schnecken goldbraun sind. Aus dem Ofen holen und auf dem Blech etwas abkühlen lassen. Warm mit etwas Joghurtsoße servieren.
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Here is a version of the recipe you can print easily.
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Spinach & Feta Puff Pastry Rolls
- Prep Time: 00:20
- Cook Time: 00:18
- Total Time: 00:45
- Yield: 10 1x
- Category: Snack
- Cuisine: International
Description
Delicious snack for your next party or movie night: Spinach & Feta Puff Pastry Rolls.
Ingredients
2-3 tbsp. pine nuts
1 red onion
2-3 garlic cloves
some olive oil for frying
9 oz. (250g) fresh baby spinach
1 tbsp. lemon juice
salt, pepper
3.5 oz. (100g) feta cheese
1 pkg.. (about 9.5 oz.) fresh puff pastry (from the store)
1 small egg, whisked
Instructions
1. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment and set aside. Peel and dice the onion and garlic finely. Wash and dry the spinach – if the stems are too thick remove them, cut larger leaves into smaller pieces. Set aside.
2. Heat up a large frying pan without any fat or oil. Add the pine nuts and toast until fragrant and lightly browned. Remove from the pan and let cool down. Add some oil to the still-hot pan and heat up. Add the diced onion and cook until soft and glossy. Add the garlic and let cook as well for some time – but do not burn it or it will taste bitter. Add the washed spinach and mix everything until the volume of the spinach is mostly gone. Add the lemon juice and season with salt, and pepper to your liking. Remove from the heat and let cool down a bit.
3. Crumble the feta cheese to get small pieces and add together with the toasted pine nuts to the pan with the spinach – mix until well combined. Roll out the puff pastry sheet and spread the filling evenly on top – make sure you leave a strip (about 0.8 inches/2cm) on one of the longer sides free of filling. Brush that part of the puff pastry with some water and roll up everything from the opposite side to get one long log – if you end up with one fat short log you did something wrong ;) Cut that long log into 10-11 equal slices and place them swirl side up with some space in between on the prepared baking sheet. Brush the sides and tops of the rolls with whisked egg and bake for 16-18 minutes or until the sides of the spinach rolls look crunchy and golden. Take out of the oven and let cool down a bit on the baking sheet. Serve warm (or cold) with some yogurt sauce.
Notes
Enjoy baking!
Super delicious pastry rolls that I have ever tried until now. It is all because the steps that you have shared made it so simpler.Thank you so much for the recipe and the steps.