These tasty little bites make a great vegetarian option for parties.
Make them larger if you like and serve them for weekend lunch instead.
Uncooked rolls can be frozen and then defrosted and baked as needed.
- 1/3 cup cous cous
- 1/2 cup boiling water
- olive oil
- 1 red onion, finely chopped
- 2 cloves garlic, crushed and chopped
- 300g spinach, chopped
- 1 tablespooon finely chopped mint
- 1 teaspoon dried dill tips
- salt and freshly ground black pepper
- 200g feta, crumbled
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts, lightly toasted
- 2 eggs, lightly whisked
- 1/2 cup fresh breadcrumbs
- 4 sheets (700g) butter puff pastry
- 1 egg, whisked with a little water
Preheat the oven to 180 C fan bake.
Place the couscous in a small bowl. Pour over the boiling water, stir and then set aside.
Heat a film of oil in a large frying pan and gently cook the onion and garlic until the onion is just tender, increase the heat to medium, add the spinach and cook until well wilted and excess liquid has evaporated. Sprinkle over the mint, dill and season with salt and pepper (don’t use too much salt as the feta will also provide this). Allow to cool until just warm.
Transfer the spinach to a bowl and mix in the feta, parmesan, eggs, couscous and breadcrumbs. The mixture should be moist but not runny, add more couscous or breadcrumbs if needed.
Lie a sheet of pastry on the bench. Pile filling along the side closest to you, leaving a 1cm border. Roll the pastry over to enclose the filling. Allow at least 1cm overlap.
Cut the log into pieces of about 3cm wide, place seam side down on a cold baking tray. Repeat with remaining pastry and filling.
Brush the rolls with the egg wash and then bake for 15-20 minutes until puffed and golden.