SPINACH AND HALLOUMI CHEESE PUFF PASTRY ROLLS

4 days ago
2 min read

MAKES 6 ROLLS | PREPARATION TIME: 15 minutes | COOKING TIME: 40 minutes

Guest recipe from Meetu Gupta: www.instagram.com/meetu.egglessvegetarian

Chef's notes: "These little rolls were born from a happy accident with leftover halloumi! I was making my usual spinach and paneer rolls but swapped in grated halloumi instead. My husband took one bite and they were gone! With OliveOlive's Greek Seasoning Blend for Lamb they've had a proper Greek glow up — perfect for lunchboxes, picnics or a sneaky snack!"

INGREDIENTS

1 sheet of ready rolled puff pastry

½ block of Cyprus Village halloumi cheese, grated

2 cups frozen spinach, fully defrosted and water squeezed out

1 onion, finely chopped

Few cloves of garlic, finely chopped

Few fresh sage leaves, finely chopped

½ cup feta, crumbled

Small handful of cheddar, grated

1½ tsp OliveOlive Greek Seasoning Blend for Lamb

Chilli flakes to taste

Salt and black pepper to taste

Drizzle of OliveOlive extra virgin olive oil

Splash of milk for brushing

Black sesame seeds for topping

METHOD

Preheat your oven to 210°C.
Heat a drizzle of OliveOlive extra virgin olive oil in a pan. Sauté the chopped garlic and onion until fragrant.
Add the drained spinach and stir. Once the excess water has evaporated, remove from heat.
Add the grated halloumi, OliveOlive Greek Seasoning Blend for Lamb, chilli flakes, salt and black pepper. Stir for a few minutes then switch off the heat.
Once the filling has cooled, fold in the crumbled feta and grated cheddar. Taste and adjust seasoning if needed.
Divide the puff pastry sheet into 6 equal squares. Place a generous amount of filling on each square and roll up like a sausage roll.
Place on a lined baking tray. Brush with a little milk and sprinkle with black sesame seeds.
Bake at 210°C for 40 minutes or until nice and golden.