Name: Our go to Spinach and Feta Scrolls Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6
Ingredients: 1 bunch English spinach (240g), washed, trimmed; 1 medium zucchini, coarsely grated; 200g Greek feta, crumbled; 3 green spring onions, finely chopped; 2 cloves garlic, crushed; 1 tsp ground nutmeg; 1 1/3 cups finely grated parmesan; 2 sheets frozen puff pastry, thawed

Our go to Spinach and Feta Scrolls Recipe

Featuring all the good stuff.

Serves 6

Prep

25M

Cook

40M

Total

1H 5M

A warming afternoon snack made for kids and loved by everyone – you’ll be coming back for seconds in no time!

Ingredients

1 bunch English spinach (240g), washed, trimmed

1 medium zucchini, coarsely grated

200g Greek feta, crumbled

3 green spring onions, finely chopped

2 cloves garlic, crushed

1 tsp ground nutmeg

1 1/3 cups finely grated parmesan

2 sheets frozen puff pastry, thawed

Method

Grease a 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending 3cm above pan edges.

Combine spinach and zucchini in a heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain well. Cool. Using your hand, squeeze out excess moisture.

Roughly chop spinach and zucchini. Return to the same bowl. Add feta, onions, garlic, nutmeg, and 1 1/4 cups of parmesan. Season with salt and pepper. Mix well.

Join 2 pastry sheets together, with edges overlapping by 1cm. Press the edge to seal. Spread over the spinach mixture, leaving a 2cm border at one short end to enclose the filling. Cut into six even slices. Arrange evenly spaced, cut-side up in prepared pan. Sprinkle with remaining 1 tblsp of parmesan.

Cook in a hot oven (200C) for about 35 to 40 minutes, or until golden brown. Life out onto a wire rack.

Serve scrolls warm or cold.

New Idea team