I made these for a quick lunch to use up different things I had in the fridge and freezer the other day and they were really delicious, loved by adults and kids alike. A great way to get some extra greens in your diet too. I had frozen spinach and fresh baby kale leaves but it is no problem using just one of these options, whatever you have in the kitchen. If you are using frozen, it is best to plan a bit ahead and defrost the spinach the morning or day before and the pastry an hour or so before you are ready to cook. You can also leave the mushrooms out, I just had some in the fridge I wanted to use and they worked really well.

I made sausage rolls but you can easily make triangles or a large pie or family size sausage roll if you prefer. Or cut them into small sausage rolls for kids. If you don’t want to cook them all at once then you can freeze them before you cook them and then cook from frozen.


Spinach and Cheese Sausage Rolls Recipe

1kg frozen puff pastry sheets (6 sheets), thawed
500g grated cheddar cheese
200g greek feta cheese, crumbled
350g ricotta
500g frozen cooked spinach, thawed
1 bunch of baby kale, wilted for 1minute in the microwave (or you can use an extra box of frozen spinach)
2 large free range or organic eggs
1 onion, diced
a few handfuls of swiss brown mushrooms, sliced

Preheat your oven to 200 degrees Celsuis.

Saute onion and mushrooms in a fry pan until cooked and a little brown. Set aside to cool while you get the rest of your ingredients ready. Mix together the 3 cheeses, spinach and eggs. Add the onion and mushrooms and mix together. Lay out a pastry sheet on a chopping board, cut into quarters and spoon on a few tablespoons of mixture onto each quarter. Roll each quarter into a sausage roll shape, gently pressing the two edges together. If the ends of the sausage rolls are looking a little empty, you can put in a bit of extra mixture at each end. As you go, place the sausage rolls on a tray lined with baking paper ready to go in the oven. Usually about 8 per tray works well. Ensure you leave a bit of room around each for the pastry to puff up in the oven. Repeat until all your mixture and filling is used up,

Bake until they are golden and the pastry is cooked, usually about 25 minutes.

Makes 24 sausage rolls.


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