Spinach, Pumpkin and Fetta Rolls recipe

Name: Spinach, Pumpkin and Fetta Rolls recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Ingredients: 500 g pumpkin deseeded peeled cut into cubes; 40 ml olive oil; 1 brown onion finely diced; 1 garlic clove finely diced; 250 g frozen spinach; 200 g Greek fetta crumbled; 3 sheets puff pastry thawed; 1 egg beaten; 1 tbs sesame seeds

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Prep Time: 20 minutes

Cook Time: 70 minutes

Total: 90 minutes

Servings: 6

Cost: $4.94 /serving

Author : Kidspot Kitchen

egg onion pumpkin

Ingredients

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Instructions

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Step 1

Preheat oven to 200C (180C 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.

Step 2

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 fetta. Season well with salt and pepper.

Step 3

Increase oven to 220C (200C fan-forced).

Step 4

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.

Step 5

Bake for 25-30 minutes until puffed and golden.