At the weekend, my mum asked me to bake some vegetarian sausage rolls for a family picnic. Normally I’d wrap some veggie sausages in puff pastry and get on with my day but on this occasion I was the only vegetarian there, and I wanted to make something the omnivores would enjoy as much as I would. I decided to make something based on my favourite Greek dish, spanokopitta (basically an AMAZING spinach and feta filo pie).
So here’s what I came up with. They went down really well, even with the meat-eaters. The children didn’t really like them (my two-year-old niece ate half of one and politely shoved the rest in my mouth); perhaps a milder, less freaky cheese would make them more child-friendly.
Recipe (makes 24 mini rolls)
- 500g puff pastry
- 300g frozen spinach, defrosted, preferably the whole-leaf stuff
- 200g feta cheese
- 30g pine nuts, toasted
- Two eggs (one for the filling and the other to use as eggwash)
- One clove of garlic, mashed to a pulp, or a handful of finely chopped garlic scapes
- A good grinding of black pepper and nutmeg
Preheat the oven to 200˚C.
Roll the pastry out into two long rectangles, roughly 20cm x 40cm each, about 0.25cm thick.
Mash the drained feta with one of the eggs, then add the garlic, pepper, nutmeg, and pine nuts.
Drain the spinach in a sieve, and press as much of the water out of it as you can. Stir it into the feta mixture. It should be fairly dry, otherwise the pastry will end up soggy and the filling will spill out of the edges.
Spread half the filling down the middle of one of the sheets of pastry. Brush some beaten egg along one of the edges. Roll the sheet of pastry into one long sausage, ending on the side that you brushed with egg. Cut into 12 mini sausage rolls and place them onto a greased baking sheet. Repeat with the rest of the filling and the second sheet of pastry. Brush all of the sausage rolls with beaten egg. Bake for 20-25 minutes until puffed up and golden. Enjoy hot or cold.