Puff pastry spinach rolls

Ingredients for 1 servings:

• 2 rolls of topping dough from the refrigerated section
• 1 point sheep’s cheese or feta cheese
• 1 pkt. leaf spinach, frozen, approx. 400 g
• 1 cup olive oil
• 2 cloves garlic
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Looks good and tastes great – great finger food

All of these ingredients make delicious puff pastry and spinach rolls. If you have a food processor, great! Otherwise, you’ll have to do it by hand. But I’m assuming the food processor version, where you use a sharp knife. First, put the feta cheese in slightly smaller pieces into the processor, add the peeled garlic cloves, and let it run for a short while. Then gradually add more olive oil until the whole thing becomes a creamy paste. It shouldn’t be too runny. Season with salt and pepper. In the meantime, thaw the spinach leaves (you can, of course, use fresh ones) and squeeze out any excess water. Now roll out the puff pastry, spread the feta cheese cream on it (as thin or thick as you like). Then spread the spinach leaves on top, but not too thickly and nicely evenly. Season with nutmeg and carefully roll the filled pastry roll up again. Cut approximately 1-2 cm thick slices from this roll and place them on a baking sheet. Bake in a preheated oven at 200°C on the middle rack for about 10 minutes. The puff pastry should be a nice golden brown. Tip: You can also brush the whole thing with a little egg yolk. Don’t place the slices too close together, as they will expand a little.