Spinach and cheese are always a winning combination… Especially when they’re wrapped in puff pastry!
These Spinach and Three Cheese Rolls were a happy and most delicious accident. I had been clearing out the fridge and discovered three types of half empty/almost empty packets of cheese and some very sad looking spinach and I knew that they’d go great together especially if I threw some pastry into the mix!
Actually, this recipe is very forgiving and I often tweak the quantities with whatever I have to hand. I really like to use the feta and ricotta because the feta brings out the flavour and the ricotta balances out the consistency. I’ve even been known to thrown some cream cheese into the mix – like I said this recipe is very forgiving. The same goes for the spinach, sometimes I swap or add to it with kale, I just use whatever I have to hand.
Truth be told, I have really bad karma making meat sausage rolls and they usually end up with soggy bottoms and I can’t for the life of me work out why! I find meat free sausage rolls are much more forgiving and dare I say, much more delicious. We can’t get enough of these and our perennial favourites the original Vegetarian Sausage Rolls. Just like our old favourites, these Spinach and Three Cheese Rolls go great in a lunchbox and we always have a stash in the freezer plus as they contain green stuff, they’re almost a health food!
Talking of green stuff, I think Shrek would definitely approve of these rolls because they’re green but not mean! They’re also really easy to throw together, freeze well and are delicious eaten hot or cold. They totally hit the snack roll trifecta!
What’s your favourite cheese? Do you know the secret to the perfect sausage roll?
Makes 24
Ingredients
3 sheets puff pastry
200g ricotta
200g feta
50g pizza cheese
3 spring onions, finely chopped
75g spinach or kale leaves
2 eggs, beaten + 1 extra for glazing pastry
sesame seeds, optional
How to – Traditional
- Pre-heat oven to 210C. Line 2 baking sheets with baking paper.
- Take pastry out of the freezer to defrost.
- Chop the spinach leaves and place in a large bowl. Add the chopped spring onions, ricotta, feta, pizza cheese and 2 beaten eggs and mix well to combine.
- Cut thawed pastry in half on workbench. Divide the mixture into six equal portions. Place one sixth of the mixture onto the long edge of the pastry and roll to enclose the filling. Cut into two equal portions (for large rolls) or four equal portions (for cocktail size.)
- Place the rolls on the baking sheet and brush with milk/egg and sprinkle with sesame seeds, if you like. Bake for about 20-25 minutes until crisp and golden.
How to – Thermomix
- Pre-heat oven to 210C. Line 2 baking sheets with baking paper.
- Take pastry out of the freezer to defrost.
- Place the ricotta, feta, pizza cheese, 2 eggs, spring onions and spinach in TM bowl and chop for 5 seconds on speed 5. Scrape down sides of bowl and if necessary, mix again for 3-5 seconds on speed 5 until well combined.
- Cut thawed pastry in half on workbench. Place one sixth of the mixture onto the long edge of the pastry and roll to enclose the filling. Cut into two equal portions (for large rolls) or four equal portions (for cocktail size.)
- Place the rolls on the baking sheet and brush with the extra beaten egg and sprinkle with sesame seeds, if you like. Bake for about 20-25 minutes until crisp and golden.
Linking up with Denyse for Life This Week
