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Spinach & Feta



For 8 Small Rolls 

  • 250g spinach 

  • white parts from 2 leeks 

  • 2 shallots (or 1 white onion), roughly chopped 

  • 2 garlic cloves

  • 200g feta 

  • pinch of nutmeg (optional)

  • 1 egg, beaten 

  • 1 sheet of ready rolled puff pastry 

  • 2 tsp of black and white sesame seeds

  • 1 tsp dried herbs of choice (thyme, fennel etc)


  1. Preheat the oven to 200 C° (degrees).

  2. Add a nob of butter to a pan on medium heat. Cook the spinach until just wilted and then transfer to a bowl and set aside to cool. 

  3. Meanwhile, add the shallot, leek and garlic to a food processor and blitz until finely chopped.

  4. Wipe the pan you used for the spinach and then add another nob of butter. Once the butter is melted add the shallot mixture to the pain and cook for 8-10 minutes or until softened and caramelised. 

  5. Wrap the wilted spinach in a kitchen towel and with your hands squeeze out all the excess liquid.

  6. Roughly chop the drained spinach and then place it in a bowl with the shallot mixture. 

  7. Finally crumble the feta into the bowl with the spinach and shallot mixture and season with nutmeg, sea salt and cracked black pepper and stir until well combined. 

  8. Assembling: Unroll the puff pastry onto a baking tray lined with baking paper. Cut the pastry in half lengthways so you have two long rectangles. 

  9. Spoon the mixture down the middle of each pastry strip. Brush the boarder of pastry around the mixture with a beaten egg. 

  10. Fold the pastry from one side over the spinach mixture to the other side and use a fork to seal the edges. Cut each long log into 4-5 equal slices. Brush the pastries with the beaten egg and sprinkle over the sesame seeds and dried herbs of choice. 

  11. Bake for 22-25 minutes or until crispy and golden. Serve with some ketchup or tomato relish! 

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