Spinach Rolls Recipe 

These Spinach Rolls are a flaky savory delight perfect for a snack appetizer or light meal. Packed with nutrient-rich spinach sweet sun-dried tomatoes crunchy pine nuts and a touch of spice they are wrapped in golden crisp vegan puff pastry for an irresistible bite. Quick to prepare and even quicker to disappear at any gathering

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 8-10 rolls

Ingredients:

1 lb spinach chopped

1 onion finely diced

2 garlic cloves minced

1/2 cup sun-dried tomatoes chopped

1/4 cup pine nuts

1 tsp dried oregano

1/2 tsp red pepper flakes

Salt and pepper to taste

1 pack vegan puff pastry (thawed if frozen)

Olive oil for brushing

Instructions:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Prepare the filling:

In a large skillet heat a little olive oil over medium heat

Add the diced onion and cook for 3-4 minutes until softened

Stir in the minced garlic and cook for another minute

Add the chopped spinach and cook until wilted (about 2-3 minutes)

Stir in the sun-dried tomatoes pine nuts oregano red pepper flakes salt and pepper. Cook for another minute to combine. Remove from heat and let cool slightly

Assemble the rolls:

Roll out the puff pastry sheet on a lightly floured surface

Cut it into rectangles (about 4×6 inches each)

Spoon a portion of the spinach filling onto one end of each rectangle

Roll the pastry over the filling sealing the edge with a little water if needed

Place the rolls seam-side down on the prepared baking sheet

Bake:

Brush the tops with olive oil

Bake for 20-25 minutes or until golden brown and puffed

Serve:

Let cool slightly before serving. Best enjoyed warm

Tips and Variations

Tips:

Make sure the spinach mixture is cooled before placing it onto the pastry to prevent the dough from getting soggy

Work quickly with the puff pastry to keep it cold which helps it puff up beautifully in the oven

If your sun-dried tomatoes are very dry soak them in warm water for 10 minutes before chopping

Lightly toast the pine nuts in a dry pan for extra flavor before adding them to the filling

Use a sharp knife to cut the pastry to avoid squashing the layers

Variations:

Add vegan feta or ricotta for a creamy cheesy twist

Swap pine nuts for chopped walnuts or almonds for a different crunch

Use kale or Swiss chard instead of spinach for a heartier green filling

Add a sprinkle of nutritional yeast to the filling for a cheesy flavor without dairy

Spice it up more by adding a pinch of cayenne or extra red pepper flakes

Serve with a side of marinara or a vegan yogurt dip for extra flavor