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Here’s my veggie spin on those classic sausage rolls. You get buttery, flaky pastry with loads of spinach and crumbled feta tucked inside. The salty cheese and leafy greens go perfectly together—and every bite is gone before you know it at any get-together!
When I brought these snacks to a block party the first time, I needed something I could whip up in advance. Everyone raved about them—they’re now my go-to for events, and my pals always want the instructions!
Irresistible Key Ingredients
- Salt: Pulls out all the other flavors without being too much
- Sesame seeds: Toss on top for that crunchy finish and nutty hint
- Egg with milk: Paint over the top so everything bakes up golden brown
- Vegetable oil: Good for frying garlic and won’t mess with the other tastes
- Fresh garlic clove: Chopped up to bring that classic garlicky boost
- Feta cheese: Crumbled up for a bit of salty tang against the spinach
- Frozen chopped spinach: Easy, always the same flavor, works all year
- Frozen puff pastry sheets: Let these thaw out—they make your crust super flaky and light
Simple Step-by-Step Guide
- Cut and bake:
- Chop each filled roll into six chunks with a sharp knife. Space out all the bits seam down on your pans so they bloom in the oven. Bake on the middle rack at 400°F for about 20 to 25 minutes till they’re sizzling and browned.
- Assemble the rolls:
- Spoon a sixth of the spinach mix in a rope along the pastry strip. Fold over one side, brush the other open edge with egg wash, then fold that over to seal. Dab more egg wash on top and scatter with sesame seeds for that pro look.
- Prepare the pastry:
- Heat your oven to 400°F and grease two trays. Sprinkle flour on your work top and open up a sheet of thawed pastry, slicing it lengthwise down the middle. Take one of those pieces and gently roll it wider—just enough to double-fold. Whisk egg and milk together in a different bowl for your egg wash.
- Prepare the filling:
- Pour oil in a pan on medium till it glistens. Toss in chopped garlic, cooking just till you catch a whiff—don’t let it burn or it’ll get bitter. Dump in dried, thawed spinach and stir for three to five minutes. You really want the water out, or your pastry gets mushy. Add salt as you like, then set aside in a bowl to cool off. Mix in your feta last so it’s speckled throughout.
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Trust me, the magic really comes from the feta. I swapped it for ricotta once, and they weren’t quite the same. My crowd kept asking where the sharp bite went! Now, my daughter wants these instead of cake for her birthday every single year—how about that?
Easy Make-Ahead Option
You’re in luck: these can be set up in advance! Put together, cut, and cover the rolls, then pop them in the fridge for up to a day before you bake. Just brush with fresh egg wash and sprinkle on the seeds right before baking. If they're cold going into the oven, give them a couple more minutes.
Storage & Warm-Up
Once baked, scoop them into a container and keep them in the fridge up to 3 days. Pop them into a 350°F oven for 10 minutes when you're ready to snack—they crisp up again nicely. Skip the microwave, though—your crust will go soggy. To freeze, stash unbaked, unwashed rolls for two months tops. Bake straight from frozen with fresh egg wash, and just let them bake five to seven minutes longer.
Creative Twists
These are super flexible! Stir in caramelized onions for sweetness, toss in pine nuts for bite, or chop up dill or mint for some zip. Change up the cheese—soft goat for extra cream, or parmesan for salty depth. If you’re not worried about it being veggie, crunchy bacon bits are awesome mixed in.
Tasty Ways to Serve
They’re best warm, straight from the tray, but honestly delicious at room temp too—great for a potluck or park lunch. Try them with a tangy yogurt dip mixed with lemon and fresh herbs, or drop a few beside a big bowl of soup for a full meal. Lay them out for brunch or pass them around at your next party—they fill up hungry friends in style.
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Frequently Asked Questions
- → Could I swap in fresh spinach if I don't want frozen?
Sure! Just chop up and cook down enough fresh spinach so it matches the amount you need, then mix it in.
- → How do I make sure my pastry doesn't get mushy?
Really squeeze out the water from your spinach mix first. Too much liquid messes up that crunchy pastry finish.
- → Is it okay to put these together ahead of time?
Yep, you can roll them up and chill unbaked in the fridge for a day. Bake right before you want to eat for the best taste.
- → Can these rolls go in the freezer?
Absolutely! Pop the unbaked rolls in the freezer for up to a month. Just bake them straight from the freezer, but allow a few extra minutes to get them hot and crispy.
- → Don't want feta—what else works?
No problem! Use ricotta, some goat cheese, or even cream cheese instead if you want to switch up the flavor.