Recipes.

Spinach + Pine Nut Rolls

By Michael Rantissi + Kristy Frawley


I Quit Sugar - Spinach and pine nut rolls
  • 10 servings
  • Prep - 20 mins
    Cooking - 20 mins
  • Total - 40 mins
I Quit Sugar - Spinach and pine nut rolls

Delish on their own or with some fresh greens, these rolls can be made in advance, sliced and frozen, ready to be baked at a later date when you don’t feel like cooking. Perfect!  

Servings: 10
Preparation: 20 mins
Cooking: 20 mins

Ingredients

  • 400 g English spinach.
  • 4 tablespoons olive oil, plus 3 tablespoons extra, for glazing.
  • 1 small brown onion.
  • 3 cloves garlic, crushed.
  • 1/2 teaspoon chilli flakes.
  • 4 sheets all butter puff pastry.
  • Plain flour, for rolling.
  • 100 g pine nuts, toasted.
  • 200 g feta cheese, crumbled.
  • 1 egg, lightly beaten.

Directions

1. Coarsely chop the leaves and stems of the English spinach. Bring a large saucepan of salted water to the boil. Blanch the spinach for 30 seconds, then drain and refresh in icy cold water. Squeeze out any excess liquid, then set aside.

2. Heat the olive oil in a large frying pan over medium heat. Sauté the onion and garlic for 3–4 minutes, until transparent but not coloured. Transfer to a bowl and set aside to cool to room temperature.

3. Mix the spinach into the onion and garlic and season with the chilli flakes, salt and freshly ground black pepper.

4. Place a sheet of pastry on a lightly floured surface then divide into four 30 cm (12 inch) squares. Spread the spinach mixture over the pastry, leaving a 2 cm (¾ inch) strip free along one edge. Sprinkle the pine nuts and feta over the spinach. Brush the empty pastry strip with the beaten egg and then, starting at the opposite side, firmly roll up the pastry into a roulade. Don’t roll it so tightly that the mixture squeezes out. Repeat with the other pastry sheets.

5. Preheat the oven to 180ºC / 350ºF / Gas Mark 4
. Line a large baking tray with baking paper. Using a serrated knife, cut the roulade into 10 equal pieces. Place on the baking tray (do not overcrowd the tray as the rolls will double in size). Bake the rolls for 18–20 minutes, or until the pastry is golden brown. Remove the tray from the oven and use a pastry brush to glaze the rolls with the extra olive oil. Set the rolls aside to cool slightly before serving warm.


Note

It is important to use a serrated knife to cut the roulade in order to givea clean cut that will allow the pastry to puff up.

This is an extract from Hummus & Co. by Michael Rantissi & Kristy Frawley, published by Murdoch Books.

I Quit Sugar - Hummus + Co

Delish on their own or with some fresh greens, these rolls can be made in advance, sliced and frozen, ready to be baked at a later date when you don’t feel like cooking. Perfect!

Ingredients

  • 400 g English spinach.
  • 4 tablespoons olive oil, plus 3 tablespoons extra, for glazing.
  • 1 small brown onion.
  • 3 cloves garlic, crushed.
  • 1/2 teaspoon chilli flakes.
  • 4 sheets all butter puff pastry.
  • Plain flour, for rolling.
  • 100 g pine nuts, toasted.
  • 200 g feta cheese, crumbled.
  • 1 egg, lightly beaten.

Directions

1. Coarsely chop the leaves and stems of the English spinach. Bring a large saucepan of salted water to the boil. Blanch the spinach for 30 seconds, then drain and refresh in icy cold water. Squeeze out any excess liquid, then set aside.

2. Heat the olive oil in a large frying pan over medium heat. Sauté the onion and garlic for 3–4 minutes, until transparent but not coloured. Transfer to a bowl and set aside to cool to room temperature.

3. Mix the spinach into the onion and garlic and season with the chilli flakes, salt and freshly ground black pepper.

4. Place a sheet of pastry on a lightly floured surface then divide into four 30 cm (12 inch) squares. Spread the spinach mixture over the pastry, leaving a 2 cm (¾ inch) strip free along one edge. Sprinkle the pine nuts and feta over the spinach. Brush the empty pastry strip with the beaten egg and then, starting at the opposite side, firmly roll up the pastry into a roulade. Don’t roll it so tightly that the mixture squeezes out. Repeat with the other pastry sheets.

5. Preheat the oven to 180ºC / 350ºF / Gas Mark 4
. Line a large baking tray with baking paper. Using a serrated knife, cut the roulade into 10 equal pieces. Place on the baking tray (do not overcrowd the tray as the rolls will double in size). Bake the rolls for 18–20 minutes, or until the pastry is golden brown. Remove the tray from the oven and use a pastry brush to glaze the rolls with the extra olive oil. Set the rolls aside to cool slightly before serving warm.

Note

It is important to use a serrated knife to cut the roulade in order to givea clean cut that will allow the pastry to puff up.

This is an extract from Hummus & Co. by Michael Rantissi & Kristy Frawley, published by Murdoch Books.

I Quit Sugar - Hummus + Co

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