Spinach & Feta Puff Pastry Rolls

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These spinach-and-feta puff pastry rolls are an easy appetizer that combines simple, flavorful ingredients with minimal prep time. A flavorful filling of spinach and feta cheese is wrapped in store-bought puff pastry and baked in a mini muffin tin for a perfectly portioned, bite-size appetizer. Their mini size makes them great finger food for parties, potlucks or casual gatherings and, best of all, they look impressive without breaking a sweat!

Active Time:
20 mins
Total Time:
45 mins
Servings:
8
Nutrition Profile:
the ingredients to make the Spinach & Feta Puff Pastry Rolls

Photographer: Robby Lozano, Food Stylist: Craig Ruff, Prop Stylist: Phoebe Hauser

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Ingredients

  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

  • 1 tablespoon chopped fresh basil, plus sliced basil for garnish

  • 1 tablespoon extra-virgin olive oil

  • 1 teaspoon chopped fresh oregano

  • 1 teaspoon grated lemon zest

  • 1 clove garlic, grated

  • ¼ teaspoon crushed red pepper

  • teaspoon ground nutmeg

  • 1 (8-ounce) block feta cheese

  • 1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed

  • All-purpose flour for work surface

  • 1 large egg

  • 2 tablespoons hot honey (such as Mike’s)

Directions

  1. Preheat oven to 425°F. Lightly coat a 24-cup mini muffin tin with cooking spray.

  2. Stir spinach, 1 tablespoon each basil and oil, 1 teaspoon each oregano and lemon zest, garlic, ¼ teaspoon crushed red pepper and ⅛ teaspoon nutmeg together in a medium bowl. Cut 1(8-ounce) block feta into 8 (¾-by-¾-by-3-inch) planks.

    a photo of the feta chopped into planks

    Photographer: Robby Lozano, Food Stylist: Craig Ruff, Prop Stylist: Phoebe Hauser

  3. Roll 2 puff pastry sheets into 12-by-10-inch rectangles on a lightly floured work surface. Working with 1 sheet at a time, arrange 4 feta planks in a line along a 12-inch edge, leaving a 1½-inch border. Sprinkle half of the spinach mixture evenly over the feta, then tightly roll the pastry into a log, enclosing the feta and spinach mixture. Slice the log crosswise into 12 (1-inch) coins and transfer them to the prepared muffin cups. Repeat with the remaining pastry sheet, feta and spinach mixture.

    a photo of the roll being cut into slices

    Photographer: Robby Lozano, Food Stylist: Craig Ruff, Prop Stylist: Phoebe Hauser

  4. Beat 1 egg in a small bowl, then brush each roll with egg wash; discard remaining egg. Bake until browned and flaky, about 20 minutes, rotating the pan front to back halfway through. Let rest in the pan for 5 minutes. Transfer to a platter and drizzle with 2 tablespoons hot honey. Garnish with sliced basil, if desired.

    a recipe photo of the Spinach & Feta Puff Pastry Rolls

    Photographer: Robby Lozano, Food Stylist: Craig Ruff, Prop Stylist: Phoebe Hauser

Nutrition Information

Serving Size: 3 rolls

Calories 166, Fat 12g, Saturated Fat 6g, Cholesterol 29mg, Carbohydrates 10g, Total Sugars 6g, Added Sugars 4g, Protein 6g, Fiber 1g, Sodium 323mg, Potassium 148mg

EatingWell.com, October 2024

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