Spinach & Feta Rolls

Organic Spinach Leaves

Salt & Pepper

320g pack ready-rolled puff pastry

1 tsp rapeseed oil

1 red onion - chopped

1 garlic clove - minced

1 tsp chili ﬂakes

200g Feta

1 beaten egg - to glaze

1 tbsp of any black sesame seeds

Heat oil in a large frying pan over a medium-high heat.
Fry the onion, garlic and chili ﬂakes together for a few minutes and then add in the spinach. It may seem like a lot but it will wilt down quickly.
Cook together for about 5 minutes.
Remove from the heat and place spinach into a colander/sieve to remove some of the liquid.
When drained, place into a bowl and crumble in the feta.
Leave this to cool a bit.
Meanwhile, heat your oven to 200ºC/180ºC Fan and line a baking tray with some greaseproof paper.
When the spinach has cooled, unroll the pastry and assemble the rolls.
Cut into 4 even pieces and spoon the spinach and feta mixture into the centre leaving space around all edges, fold one side over the other and with a fork press down all 4 sides to seal it.
Slit across the top with a sharp knife and brush over the beaten egg.
Sprinkle some seeds on top and place on your prepared baking tray.
Bake in the oven for 25 minutes until golden brown.

Serve them for brunch with the nicest ketchup you can find!

This recipe delivers approx 520kcal, 17g protein, 37g carbs and 38g of fat per serving. It is high in vitamin A with 30% of the RDA, too!

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