Ingredients
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200 g feta cheese, crumbled
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1 small onion, finely chopped
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200 g frozen spinach, defrosted and squeezed dry
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2 lightly beaten eggs
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1 tablespoon lemon juice
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2 tablespoons pine nuts, toasted
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1 tablespoon chopped of fresh mint
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1/2 teaspoon dried dill
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salt and pepper (lots of pepper)
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2 sheets puff pastry, defrosted and cut in half
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2 tablespoons milk
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1/2 cup dried breadcrumbs
Instructions
- Preheat oven to 200c.
- Mix all ingredients together (except pastry sheets).
- Lay pastry sheets (with plastic attached) out on your counter.
- Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry-about 1/2 an inch in from that edge.
- No piping bag? Divide mix in 4 and spoon this along the long edge.
- Roll up, peeling the plastic away as you roll.
- Seal the inner edge with a little water.
- Cut each of these rolls into three, then cut each smaller roll ALMOST through in the middle (leave the bottom intact). When they are cooked, I cut them right through to make a bite sized roll, but cooking them this way keeps them moister.
- Place on a baking tray, brush each with a little milk, then cook in pre heated oven for about 20 minutes or until golden brown on top and cooked through.