FODMAP-friendly spinach feta rolls
FODMAP friendly, gluten free, nut free option, vegan option
Ingredients
For the filling:
- 500g frozen chopped spinach, defrosted and thoroughly squeezed of excess liquid
- 200-250g Greek style feta, crumbled
- 1 bunch spring onion greens, chopped
- 1/2 - 1 cup mixed herbs (dill is a must, but I also like using some parsley)
- Freshly cracked pepper and chilli flakes, to taste
- Lemon juice and zest, to taste
- 1/4 - 1/2 teaspoon ground nutmeg (or to taste if you are grating it fresh)
- 1 teaspoon dried oregano (optional)
- 2 extra large eggs
- 1/4 cup toasted and chopped pine nuts (optional)
To finish:
- 1 batch gluten free puff pastry from Intolerance Friendly Kitchen (or two store bought sheets)
- 1 egg for egg-wash (optional)
- Sesame seeds, for the tops (optional)
Instructions
To make the filling:
- Combine all the ingredients except for the eggs in a large mixing bowl. Taste and adjust according to your preferences. When you are happy, add the eggs and set aside.
To finish:
- Preheat the oven to 200C/400F. If you're working with the puff pastry in hot weather, you will need some fridge breaks so the butter in the pastry doesn't melt. Regardless, it's always good to budget in extra chilling time for the flakiest possible pastry.
- Lay out the pastry on a large floured sheet of baking paper. I use tapioca flour. If at any time the pastry starts to stick, whip a tray underneath it and place it into the fridge to set. Decide on the size rolls you'd like, and cut the pastry accordingly. I wanted medium rolls, so I cut the pastry sheet into two equal sized rectangles. If you want smaller rolls, slice the pastry intro three. Imagine slicing a horizontal A4 piece of paper into three.
- Use a spoon to evenly portion out the sausage mixture between the pastry rectangles. Create a long, reasonably thick line of mixture aligned to one side of each pastry rectangle, leaving a centimetre or so to help seal the roll. This filling recipe is exactly enough to work with one batch of puff pastry from Intolerance Friendly Kitchen. Leave enough room that you can seal the rolls at the end.
- Brush the seal side with egg wash, then roll it up over the filling. Figure out where the bottom seal will be (you might need to trim off extra pastry) and then brush that seal with egg wash too. Keep rolling until you have formed a tight log and trim off any excess pastry if necessary. Make sure the log sits on top of the pastry seam or it might unfurl in the oven. Repeat with the remaining pastry and filling. If the pastry is still firm, slice the log into roughly equal sized rolls. If it feels soft and melty (or even if it doesn't) pop it in the fridge for 15-20 minutes before slicing. This will help create a nice clean cut so you can see the pastry lamination and puff after baking. See the notes in the pastry tips section on baking from frozen.
- Gently place the rolls on a large lined baking tray. Use a pastry brush to brush the egg wash lightly over each sausage roll. Sprinkle the sesame eggs on the wet egg, so they stick to the rolls.
- Place the rolls into the oven for 25 minutes or until golden brown, puffy and cooked through. Serve warm, or allow to cool completely before freezing in an airtight container. Leftovers keep well in the fridge for a number of days.
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