Spinach and feta rolls

Spinach and feta rolls

Total: 28 min. | Active: 20 min.
Nutritional value / piece: 121 kcal
, Fat: 7 g
, Carbohydrate: 10 g
, Protein: 5 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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200 g baby spinach, finely chopped
salted water, boiling
200 g feta, finely chopped
2 tbsp honey
¼ tsp salt
a little pepper


1 pack strudel pastry
50 g butter, melted
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How it's done

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Briefly blanch the spinach in salted water, drain, squeeze out thoroughly. Mix the spinach, feta and honey, season.


Carefully unfold the pastry sheets, halve each sheet lengthwise. Cut the resulting strips of pastry into thirds (24 pieces in total). Brush one piece of pastry with a little butter. Spoon a little filling onto one of the longer ends, fold in the sides, roll up from the long end. Brush a second piece of pastry with a little butter. Place the rolled, filled piece of pastry diagonally on top, roll up, place on a baking tray lined with baking paper. Repeat the process with the remaining pieces of pastry. Brush the rolls with the remaining butter.

To bake

Approx. 8 mins. in the centre of an oven preheated to 220°C, remove from the oven and leave to cool on a rack.

Good to know
Tip: Sprinkle the rolls with sesame seeds prior to baking.

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