Ingredients
500g pumpkin
peeled, deseeded, and cut into 1.5cm cubes
40ml olive oil
(2 tbsp), divided
1 brown onion
diced
1 clove garlic
crushed
250g frozen spinach
200g Greek-style feta
crumbled
3 frozen puff pastry
thawed
1 egg
beaten
1 tbsp sesame seeds
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Sesame
Contains Soy
Equipment
- 1 baking dish
- 1 fry pan
- 1 baking tray
- 1 baking paper
- 1 pastry brush
Instructions
- Preheat oven to 200°C (180°C fan-forced). Peel pumpkin and remove seeds, then cut into 1.5cm cubes. Toss in 20ml (1 tbsp) olive oil.
- Spread pumpkin in a single layer in a baking dish and bake for 20 minutes.
- While the pumpkin is baking, heat the remaining oil in a fry pan. Saute onion and garlic over low heat for five minutes.
- Add frozen spinach and cook for 10 minutes, stirring often, until completely thawed and well combined.
- Stir through the baked pumpkin and crumbled feta. Season well with salt and pepper.
- Increase oven to 220°C (200°C fan-forced).
- Cut each pastry sheet in half to create six strips. Place 1/6 of the pumpkin mixture along the length of each strip. Brush one long edge with beaten egg. Starting with the unbrushed side, roll and seal. Repeat with all the pastry.
- Transfer the rolls, seam-side down, to a tray lined with baking paper. Slash each into quarters. Brush with egg and sprinkle with sesame seeds.
- Bake for 25-30 minutes until puffed and golden.
Notes
Tip
Serve with sweet chilli sauce for adults, and good old tomato sauce for the kids.
Variation
Grated cheddar cheese is fine as an alternative to feta.
