Sunday, 23 January 2011

Spinach and Feta Rolls

I love how food memories can be created at any point in your life.  Whether it be your first sip of wine (Wales, family camping holiday, 1996ish), my Mum’s amazing lemon meringue pie (that I still have to fight one of my sisters over) or the delicious spinach and feta rolls that Jim and I once devoured (last weekend, sitting in our car in a car park behind a farmers market in Rochester, we skipped breakfast…)

It’s not a surprise that in time where everyone is trying to save money, eat better/seasonally etc that packed lunches have started to feature heavily in cottage life.  Even when it gets to bedtime, Jim and I sleepily dance around each other in the kitchen preparing sandwiches, pasta, cous cous, salads, rinsing out Tupperware, writing jokes on each other’s fruit (time flies like an arrow, fruit flies like a banana etc…) and chatting about our days and what we have on tomorrow. 

These spinach and feta rolls are a memory of a relaxing weekend which is definitely something you want to be reminded of when you’re sitting at your desk, trying not to make eye contact with that huge pile of files…

1 small onion
1 clove of garlic
1 small potato
Olive oil
260gr fresh spinach, chopped roughly
1 pack of puff pastry (500gr block)
200gr feta cheese, crumbled
1 egg, well beaten for brushing

1, Finely dice the potato and boil in a little water until soft, this took about 10 minutes, drain and set aside.
2, Heat a little olive oil in a pan and slowly sweat down the onions and garlic until they are soft and translucent and starting to brown.  Tip in the potato and bring the heat up to a high and add in the chopped spinach.
3, Cook until the spinach has just wilted and remove from the pan to cool down in a separate bowl.
4, Preheat oven to 220o/c and line two baking sheets
4, Whilst the filling is cooling, cut the pastry block in two and roll each piece out in a long rectangle which is approximately 20inchs long and 6 inches wide. 
5, Split the cooled spinach mix in two and spread down the middle of each piece of pastry
6, Add half of the crumbled feta cheese on top of the spinach mix.
7, Brush the beaten egg along the uncovered parts of the pastry and fold the two sides crimping with your fingers, or a fork.
8, Cut each of the two pieces into 12 and brush with the rest of the beaten egg.
9, Bake for 12-15 minutes until the pastry is golden brown.
10, Eat either hot or cold.  They freeze amazingly well too, just let them defrost in the fridge overnight.   

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