We all have these days (weeks, sometimes!) when things just get really busy. We run around all day, doing the things we need to do, and the last thing we want to think about is dinner. But then, inevitably, a few younglings return home from school absolutely famished, and there is no choice but to cook something with which to fill their bellies.
Well, this week has been such a week for me. I’ve been gearing up for my first big craft fair this coming weekend, and the preparations just kept piling up (literally!). Therefore, I decided to make a Spinach and Puff Pastry Roll. This dish requires a bit of planning (mostly because it uses frozen ingredients, which should be taken out of the freezer in the morning to thaw), but is otherwise quick, easy, and fairly healthy. My kids absolutely love this dish, and often end up fighting over the last piece. Consequently, I sometimes make two, just to keep everybody happy 🙂
It occurred to me that you might find use for the recipe, too. So here goes:
Spinach and Puff Pastry Roll
A package of 16 oz chopped frozen spinach
1 onion, peeled and chopped (if desired)
A pack of 6 oz crumbled Feta cheese
1 cup grated cheese (could be any hard cheese you like)
1 tbs flour
A roll of frozen puff pastry
In the morning, take the frozen spinach and the puff pastry out of the freezer, put the spinach in a bowl and leave on the counter top to thaw.
About an hour before dinner, fry the onion (if desired) and add it to the spinach. Add the feta, grated cheese, flour and egg and mix well.
Flatten the puff pastry out, and spread the spinach mix on the pastry.
Finally, roll it all together. Tighten the pastry’s edges (so that the filling does not spill out).
Put on a baking sheet, punch a couple of holes, and toss in the oven.
Bake at 400 degrees for about 40 minutes, or until brown.
I usually combine the spinach roll with a potato dish, some protein and a salad.