Pumpkin, spinach and feta rolls recipe
- 500g pumpkin
- 40ml (2 tbsp) olive oil
- 1 brown onion, diced
- 1 clove garlic, crushed
- 250g frozen spinach
- 200g Greek-style feta, crumbled
- 3 sheets frozen puff pastry, thawed
- 1 egg, beaten
- 1tbsp sesame seeds
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 in a single layer in a baking dish and bake for 20 minutes.
Heat 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.
Related vegetarian recipes
- Baked ricotta
- Bubble and squeak
- Easy salsa
- Eggplant parmigana
- Goat's cheese and herbed polenta salad
- Lentil chilli
- Hash browns
- Spicy pumpkin hummus with pita bread
- Vegetarian cannelloni
- Mary May's crunchy on toast
- Quinoa salad
- Pumpkin, feta and chickpea salad
- Simple pumpkin soup
- Serve with sweet chilli sauce for adults, and good old tomato sauce for the kids.
- Grated cheddar cheese is fine as an alternative to feta.
- Recipe by Greer Worsley, a working mum whose desire to make and bake things has grown in inverse proportion to the amount of spare time she has since her three gorgeous girls came along. Her blog is typically red.