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My twist on traditional sausage rolls swaps meat for a tasty spinach and feta blend wrapped in buttery pastry. When you bite into these, you'll love how the earthy greens and tangy cheese play against the flaky layers - they're always the first thing to vanish at parties!
I whipped up these spinach bites for my block party when I needed something I could get ready ahead of time. Now they've turned into my go-to party snack, and I'm always passing the instructions to friends who can't get enough.
Essential Components
- Thawed puff pastry sheets: Follow the box directions for thawing to get those amazing flaky layers
- Frozen chopped spinach: So handy and gives the same great taste no matter the season
- Feta cheese: Brings a zingy saltiness that works wonders with the spinach
- Fresh garlic clove: Adds that must-have flavor kick to the mixture
- Vegetable oil: For cooking without adding any competing flavors
- Egg mixed with milk: Gives you that gorgeous golden top when baked
- Sesame seeds: They add a lovely crunch and nutty flavor when sprinkled on top
- Salt: Pulls all the tastes together without taking over
Easy Preparation Method
- Mix your filling:
- Warm the oil in a pan over medium heat until it's glossy. Toss in the chopped garlic and stir for about 1-2 minutes until you can smell it, but don't let it turn brown or it'll taste bitter. Throw in your well-drained spinach and cook while stirring now and then for 3-5 minutes. Getting rid of all the water is super important here or you'll end up with soggy pastry. Add salt to taste, then dump it all into a bowl. Let it cool a bit before mixing in your crumbled feta cheese until it's all blended together.
- Get the pastry ready:
- Turn your oven on to 400°F and put some grease on two baking trays so nothing sticks. Lay a sheet of your thawed pastry on a lightly floured counter and cut it down the middle lengthwise. Take one half and roll it out just a little wider with a rolling pin so you can fold it twice along its length. This gives you those awesome buttery layers everyone loves. In a small cup, mix the egg and milk together for your topping.
- Roll everything up:
- Put about a sixth of your spinach mix in a line down the middle of your pastry strip. Fold one side over the filling, then brush some egg mix on the other edge before folding it over too. This helps everything stick together. Brush some more egg mix on top and sprinkle tons of sesame seeds on it for that fancy look.
- Slice and cook:
- With a sharp knife, cut each roll into 6 even pieces. Put them on your greased trays with the seam facing down, leaving some room between them so they can puff up. Stick them in your hot oven for 20-25 minutes until they've risen up nicely and turned a beautiful golden color.
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Feta really is the secret weapon in these rolls. I found this out when I ran out once and used ricotta instead - they were okay but missed that special tang that makes everyone beg for my recipe. My kid now wants these instead of cake every birthday!
Prep Ahead Tricks
You can totally make these spinach bites ahead of time. Just put everything together, cut into pieces, and keep them covered in the fridge for up to a day. When you're ready to cook, just brush on some fresh egg wash, add the seeds, and pop them in the oven. They might need an extra minute or two if they're cold from the fridge.
Keeping and Warming Up
After baking, these rolls stay good in a sealed container in your fridge for about 3 days. To warm them back up, put them in a 350°F oven for around 10 minutes until they're hot and crispy again. Don't use the microwave or they'll turn all soggy. If you want to keep them longer, freeze the uncooked rolls without the egg wash for up to 2 months, then bake them straight from frozen with fresh egg wash on top - just add 5-7 more minutes to the cooking time.
Fun Mix-Up Ideas
You can switch things up with this recipe depending on what you've got around. Try throwing in some browned onions for sweetness, add pine nuts for some crunch, or mix in fresh herbs like dill or mint to brighten things up. Playing with different cheeses works great too - maybe some creamy goat cheese or a bit of parmesan for extra flavor. If you aren't cooking for vegetarians, some crispy bacon bits taste amazing mixed into the filling.
Ways to Serve
These spinach rolls taste awesome right out of the oven but they're just as good at room temp, so they work great for buffets or outdoor meals. They go really well with a simple yogurt dip with lemon and herbs, or next to a big bowl of soup for a full meal. They look fancy on a brunch table and fill people up at cocktail parties too.
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Frequently Asked Questions
- → Can I use fresh spinach instead of frozen?
Absolutely! Just chop up and wilt some fresh spinach first, then mix it in with everything else. Use the same amount as you would frozen.
- → How do I prevent the puff pastry from becoming soggy?
Make sure you squeeze out all the water from your spinach mix before you put it on the pastry. Too much water will make your pastry turn soggy when it bakes.
- → Can I prepare these spinach rolls ahead of time?
You can totally make them a day early and keep them in the fridge without baking. Just pop them in the oven right before you want to serve them for the best taste.
- → Can I freeze the spinach rolls?
You can freeze the unbaked rolls for up to a month with no problem. When you're ready, bake them straight from the freezer - just add a few more minutes to the cooking time.
- → What can I substitute for feta cheese?
If you're not a feta fan, try using ricotta, goat cheese, or cream cheese instead. Each one will give your rolls a different but still yummy flavor.