Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 small onion, finely chopped (about 1/2 cup)
  • 2 cloves garlic, minced
  • 5 oz (about 5 cups) fresh spinach, roughly chopped or 10 oz (283g) frozen spinach, thawed and well-drained
  • ½ cup ricotta cheese (120 ml)
  • ½ cup crumbled feta cheese (100 g)
  • ¼ cup grated Parmesan cheese (25 g)
  • 1 large egg, beaten
  • Salt and freshly ground black pepper, to taste
  • ½ tsp dried oregano (optional)
  • 1 sheet puff pastry, thawed if frozen (approx. 10 oz/283g)
  • 1 egg yolk + 1 tbsp water, for egg wash
  • Sesame seeds or poppy seeds, for topping (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Heat olive oil in a skillet over medium heat. Sauté onion until softened. Add garlic and cook until fragrant.
  3. Add spinach to the skillet and cook until wilted (if using fresh) or heated through (if using frozen). Squeeze out any excess moisture if using frozen. Let cool slightly.
  4. In a mixing bowl, combine the cooled spinach mixture, ricotta, feta, Parmesan, beaten egg, salt, pepper, and oregano (if using). Mix until well combined.
  5. Lightly flour a clean surface. Unfold or roll out the puff pastry sheet. Gently smooth out any creases. Cut pastry into 2 or 3 equal strips lengthwise, depending on desired roll size.
  6. Spoon the spinach filling in a line along one long edge of each strip. Roll the pastry tightly around the filling, seam-side down.
  7. Cut each log into 1.5–2 inch pieces. Place the rolls on the prepared baking sheet, leaving a little space between them.
  8. In a small bowl, whisk together the egg yolk and water to make the egg wash. Brush the tops of the rolls with the egg wash. Sprinkle with sesame seeds or poppy seeds, if desired. Bake for 18–22 minutes, or until golden brown and puffed.
  9. Let the rolls cool slightly on the baking sheet before serving. Serve warm or at room temperature.