Wow, incredibly easy and super delicious, these puff pastry spinach and feta rolls are simply irresistible! 200g spinach 200g feta

That sounds like a description of the perfect savory snack! Spinach and feta baked in flaky puff pastry is a classic combination—often reminiscent of Greek Spanakopita, but quicker and easier to prepare.

Here is a common, simple recipe for those irresistible Puff Pastry Spinach and Feta Rolls, tailored to the ingredients you mentioned:

🥬 Quick & Easy Puff Pastry Spinach & Feta Rolls

These rolls are great for parties, lunchboxes, or a quick appetizer.

🍽️ Ingredients

Item	Amount	Notes
Frozen Spinach	200 g	Thawed and thoroughly squeezed dry.
Feta Cheese	200 g	Crumbled.
Puff Pastry	1 sheet (approx. 250-320g)	Thawed according to package directions.
Egg	1 large	Lightly beaten (for binding and egg wash).
Seasoning	Salt, Black Pepper	To taste (be cautious with salt, as feta is salty).
Optional Flavor	Nutmeg, Garlic Powder	A pinch of each enhances the flavor.
Egg Wash	1 Egg + 1 tbsp water	For brushing the pastry.

👩‍🍳 Instructions

1. Prep the Spinach: This is the most crucial step. Place the thawed spinach in a clean kitchen towel or a strong paper towel and squeeze out all excess water. If the mixture is wet, it will make the pastry soggy.
2. Make the Filling: In a mixing bowl, combine the squeezed spinach, crumbled feta cheese, and the lightly beaten egg.
   
   
3. Season: Add a generous grind of black pepper, and if using, a pinch of nutmeg and garlic powder. Taste the mixture and add a small pinch of salt only if necessary (feta is naturally salty). The egg helps bind the filling together.
4. Roll Out the Pastry: Unroll the puff pastry sheet onto a lightly floured surface or its parchment paper.
5. Assemble: Spread the spinach and feta filling evenly across the entire surface of the puff pastry, leaving a small ($1/2$-inch) border along one of the long edges.
   
   
6. Roll Up: Starting from the long edge opposite the border, tightly roll the pastry into a log shape.
7. Seal and Slice: Brush the exposed $1/2$-inch border with the egg wash to seal the log closed. Slice the log into rolls, about 1 to 1.5 inches thick. This should yield 8-12 rolls, depending on the length of your sheet.
8. Bake: Preheat your oven to 400°F (200°C). Place the rolls cut-side up on a baking sheet lined with parchment paper. Brush the tops of all the rolls with the remaining egg wash (or a little milk) for a golden sheen.
9. Finish: Bake for 15-20 minutes, or until the pastry is puffed up, golden brown, and cooked through.

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They are best served warm, but are still delicious at room temperature!

Would you like a suggestion for a quick dipping sauce that would pair well with these savory rolls?