Spinach Pumpkin Feta Rolls - Australian School of Meditation & Yoga | ASMY

Spinach Pumpkin Feta Rolls

Ingredients
500g pumpkin roughly cut into 3cm cubes (no skin)
1/4 onion
2 cloves garlic
250g frozen spinach
1 T olive oil + extra for pumpkin
200g feta cheese (the cheap one from Coles is great)
1/2 tsp turmeric
1.5 T mixed herbs of your choice (we used italian mixed herbs)
salt and pepper to taste
2-3 sheets puff pastry
Method
Heat oven to 200C
Arrange chopped pumpkin on a tray and drizzle with olive oil and a sprinkle of salt and pepper. Toss around and bake for around 20mins until soft Remove from oven and set aside
Remove 2-3 sheets puff pastry from package and set on bench to thaw a little
Finely dice onion and garlic
Heat a medium sized pan over medium heat and add olive oil, onion, garlic and cook until translucent.
Add spinach, turmeric, herbs and cook, stirring regularly until spinach is warmed through. Add crumbled feta and pumpkin and mash with the back of a wooden spoon until it comes together in a thick paste. Season with salt and pepper to taste. Allow to cool a little.
Turn oven heat up to 220C
Take a sheet of puff pastry and cut it in half.
Moisten top edge of pastry with a little water or melted butter.
Spread filling along 1/3 of pasty
Working quickly, roll and set onto a baking sheet seam side down.
Repeat with remaining mixture and pastry.
Brush rolls with a little melted butter or oil and sprinkle some sesame seeds on top.
Make a few deep cuts in the rolls where you want the slices to be.
Bake for around 20-25mins until golden brown on top and the pastry is cooked through on the bottom.
Serve with  your favourite sauce or chutney.
Notes
Freezes well for up to 2 months
Try adding mushrooms to your mixture or experimenting with other filling ingredients.