Spinach and Feta Puff Pastry Rolls Recipe
These Spinach & Feta Puff Pastry Rolls are golden, flaky bites filled with a flavorful mixture of spinach, feta cheese, and fresh herbs, finished with a touch of spicy hot honey. Perfect as an appetizer or snack, they combine a tender, cheesy filling and a crisp, buttery pastry shell for an irresistible treat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 8 servings (about 24 mini rolls)
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Spinach & Herb Filling
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 tablespoon chopped fresh basil, plus sliced basil for garnish
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon chopped fresh oregano
- 1 teaspoon grated lemon zest
- 1 clove garlic, grated
- ¼ teaspoon crushed red pepper
- ⅛ teaspoon ground nutmeg
- 1 (8-ounce) block feta cheese
Puff Pastry & Finishing
- 1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed
- All-purpose flour for work surface
- 1 large egg
- 2 tablespoons hot honey (such as Mike’s)
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 425°F (220°C). Lightly coat a 24-cup mini muffin tin with cooking spray to prevent sticking.
- Mix the spinach filling: In a medium bowl, stir together the thawed and squeezed dry spinach, 1 tablespoon chopped basil, 1 tablespoon extra-virgin olive oil, 1 teaspoon chopped oregano, 1 teaspoon grated lemon zest, grated garlic clove, ¼ teaspoon crushed red pepper, and ⅛ teaspoon ground nutmeg until evenly combined.
- Prepare the feta cheese: Cut the 8-ounce block of feta cheese into 8 planks, each approximately ¾-by-¾-by-3 inches in size.
- Roll out the puff pastry: On a lightly floured surface, roll each puff pastry sheet into a 12-by-10-inch rectangle. Work with one sheet at a time.
- Assemble the rolls: Along one 12-inch edge of the pastry, arrange 4 feta planks in a line, leaving a 1½-inch border. Sprinkle half of the spinach mixture evenly over the feta. Then tightly roll the pastry into a log, fully enclosing the filling.
- Slice and place in muffin tin: Slice each log crosswise into 12 coins, about 1 inch thick. Transfer the slices carefully to the prepared mini muffin cups. Repeat this process with the second sheet of pastry, remaining feta, and spinach mixture.
- Apply egg wash: Beat the egg in a small bowl. Brush each roll generously with the egg wash to achieve a shiny, golden finish while baking. Discard any leftover egg wash.
- Bake the rolls: Place the muffin tin in the oven and bake for about 20 minutes, or until the rolls are browned and flaky. Rotate the pan front to back halfway through baking for even coloring.
- Rest and finish: Allow the rolls to rest in the muffin tin for 5 minutes after baking. Then transfer them to a serving platter.
- Garnish and serve: Drizzle the rolls with 2 tablespoons of hot honey to add a sweet and spicy contrast. Garnish with sliced fresh basil if desired. Serve warm or at room temperature.
Notes
- Make sure to squeeze out excess moisture from the thawed spinach to prevent soggy pastry.
- If fresh herbs aren’t available, dried herbs can be used but reduce quantities slightly to avoid overpowering flavors.
- Hot honey can be substituted with a drizzle of regular honey mixed with a pinch of chili flakes for a spicy kick.
- These rolls are best enjoyed fresh but can be refrigerated and gently reheated in an oven to maintain crispiness.
- To save time, prep the filling and feta in advance and assemble just before baking.
