Spinach Rolls
- flavourscape7
- May 22
- 5 min read
Spinach rolls can be found in many cuisines around the world as a beloved classic, either served as an appetizer, snack, or light meal. Inspired from traditional Mediterranean and Middle Eastern pastries like spanakopita or börek. These rolls blend earthy greens, rich cheeses, and buttery pastry into a comforting, flavorful bite.
What makes these spinach rolls so satisfying is the perfect harmony of flavours and textures. The spinach provides a mild, slightly grassy base, elevated by the sweetness of sautéed onion. Crumbled Feta brings a salty tone and a touch of creaminess, while shredded Mozzarella adds a melty, mellow richness that ties everything together. Wrapped in golden, buttery puff pastry, each bite delivers a contrast between crisp exterior and soft, savory filling.
Disclaimer: this is nothing for the weak hearted ones out there. If you're sensitive to violence and blood, please skip this section: skip.
“Bye, mates”, I waved at my friends when I left the “Sunken Fisherman” through the backdoor a little after midnight. The moon was shining bright, lighting up the empty side street which led back from the bar to the parking lot where my car was patiently awaiting my return. I took a deep breath, filling my lungs with ice cold December air. A desperate attempt to sober up – shaking off the fog and clouds the alcohol had summoned in my head. I’m dizzy – the world around me spinning. Instead of making a step toward the parking lot, I decided to turn around and start my way up to the big street – to be a responsible adult and take a taxi. I couldn’t live with myself, knowing I’d hurt someone. But before I could turn around, I heard a loud growl coming from behind one of the trash cans. I instantly froze – panic paralysing me.
“Please, don’t let it be a wolf”, I whisper under my breath, trembling with fear. There have been wolf sightings around Canara lately – many of which have not gone too well for the sighter. Another loud growl cuts through the silent night, just before a long, pointy snout appears from behind the trash can followed by two massive paws.
“Oh, damn it”, I stammer, my voice breaking. “Oh, damn it. Damn it. Damn it!”
The panic that has just left me paralysed moments before turned into sheer terror. “Think, David,” I utter to myself. “Think.”
Was it bears or wolfs where offense was the best defence? Or should one better not provoke the wolf further and pretend to be dead? My thoughts were racing – my mind spinning. One wrong action and I could be dead – one wrong movement could cost me my life.
Show dominance or tuck in my tail?
Decisions, decisions… and I have never been good at those.
Haven’t I read somewhere that in life-or-death situations, one would instantly know what to do? Where was my instinct now, when I needed it most?
Another deep growl snapped me out of my thoughts – back to reality, which felt more like the beginning of a bad horror movie than a typical Saturday night.
Before I could make a decision, the wolf took it from me – lunged at me, baring its teeth aggressively. And there it was – the instinct I was so desperately asking for only an instant ago. Without losing a moment to think, I threw my body to the side with all my weight, narrowly escaping the wolfs attack. But there was no time to celebrate this small victory. The animal was already preparing itself for another strike. I got up to my feet, looking around nervously, trying to find something – anything – to fight off the wolf. My eyes scanned the deserted street – and there it was: in the corner right next to the trash cans the wolf had emerged from – a rusted metal pipe. But I was not the only one who had noticed it. The wolf was studying me intensely – watching my every move with its yellow eyes. It was now or never – life or death. I took a deep breath and dove for the metal pipe.
Cold, rough metal bit into my palms and I had never felt happier – more relieved – about the feeling of rusty metal between my fingers. The moment of happiness faded as fast as it came – replaced by a sharp, sudden pain shooting through my arm. I didn’t have to look to know what was causing the pain – to know that the wolf had dug its teeth into the flesh of my arm. Not letting go – biting down again and again. I had to act fast – now. I lifted the metal pipe I’d just grabbed and put as much force into it as possible. “Bang!” The metal echoed when it struck the wolf’s hind legs, followed by a squeak of the wolf as it let go of me. I wound up once more and hit the wolf again. This time right on the head, leaving the wolf staggering – and me with yet another valuable moment to swing the pipe again. And again. Every blow finding its mark/hitting home. Until the wolf fell silent, its body motionless. I dropped the metal pipe, and it hit the floor with a loud clang. Then I turned around and ran as fast as I could – up to the main street, desperate to get into the taxi that should have already gotten me home long ago.
These rolls are incredibly versatile, they can be served as a part of a brunch, delicacy for a picnic, or for a light lunch. They also make fantastic finger food Working as peace offering or distraction.
This recipe is made with easy-to-find ingredients and straightforward steps. With just a bit of prep, under 30 minutes in the oven you’ll have a tray of golden, cheesy spinach rolls that look and taste like they came from heaven.
Let’s dive into the full recipe and get rolling!
Ingredients
200 g Feta cheese
250 g Mozzarella
500 g Spinach
1 onion
1 larg egg
Cube of butter
store-bought puff pastry sheets
Method
Prepare the ingredients by crumbling Feta cheese, parting Mozzarella and chopping the onion.
Heat a large frying pan with butter over medium heat. Sauté the onion for about 3-4 minutes.
Mix the spinach into the onion and sauté for 3-4 minutes more.
Lightly whisk the egg.
Preheat the oven to 180°C. Line a large baking tray with baking paper.
Place the pastry sheet on a baking tray. Spread the whisked egg on the puff pastry.
Spread the Feta cheese, Mozzarella and the spinach mixture over the puff pastry.
Then, starting at one of the sides, firmly roll up the pastry into a roulade.
Don’t roll it too tightly so that the mixture doesn’t squeeze out
Cut the roulade into equal pieces. Place on the baking tray.
Do not overcrowd the tray as the rolls will increase in size.
Bake the rolls for 18–20 minutes, or until the pastry is golden brown.
After removing the tray from the oven, set the rolls aside to cool slightly before serving warm.
Enjoy!
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