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Hetty McKinnon's spanakopita rolls with tomato, chickpea and dill salad

ABC Everyday
By Hetty Lui McKinnon
Prep time
0:20
Cook time
0:25
Serves
12
A baked pastry roll served on a plate with tomato, chickpea and dill salad.
Using puff pastry rolled sausage-roll shapes gives a uniquely Aussie spin to the classic Greek pastry dish, spanakopita.(ABC Everyday: Hetty McKinnon)
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Spanakopita, the beloved Greek spinach pie, is one of the world's great vegetarian dishes.

Immensely satisfying, hearty yet light, it is the perfect greens-laden dish to enjoy at any time of the day.

Spanakopita is traditionally made with flaky, crispy filo pastry and can be served as a single pie or folded into individual triangles. Here, I've given this idea a spin by subbing the filo for puff pastry and turned the pie into 'sausage' rolls. It's a uniquely 'Australian' take on this Greek classic.

These spanakopita rolls are incredibly adaptable. They make a satisfying dinner, served alongside this tangy tomato, chickpea and dill salad, but you can eat the rolls alone, with tomato sauce (as you would a traditional sausage roll). And leftovers are great for kids' lunch boxes as they are equally satisfying at room temperature.

A spinach mixture is laid out in a line along the length of a raw piece of pastry, next to a bowl containing egg wash and brush.
Customise the filling: you can use frozen spinach if you prefer, and add feta, ricotta or parmesan for extra cheesiness.(ABC Everyday: Hetty McKinnon)

Tips:

  • Wilt the spinach before baking: Many of the best spanakopita recipes call upon raw spinach to ensure that the leaves remain bright after baking. In these rolls however, I recommend wilting the spinach first to remove excess moisture (which can lead to soggy puff). English and baby spinach work equally well in this recipe.
  • Use frozen spinach if you prefer: You can also use frozen spinach — you'll need roughly two x 250g packages; defrost it completely (overnight in the fridge is easiest and squeeze out any excess liquid).
  • Customise the filling (and add more cheese!): You can also customise the filling — add more feta or even some ricotta for extra creaminess, some melty cheddar or salty parmesan for extra umami, a pinch or two of chilli flakes for spice.
  • Swaps for nigella or black sesame seeds: If you don't have either of these, consider topping with za'atar, dukkah or sunflower seeds.
  • Freeze some for later: Both unbaked (without egg wash) and baked spinach rolls can be frozen in an airtight container, with baking paper separating each layer, for up to three months. Cook from frozen, although they will take longer so adjust baking time.
Bird's eye view of baked spinach-filled pastry rolls on a paper-lined baking tray.
Spanakopita is one of the world’s great vegetarian dishes.(ABC Everyday: Hetty McKinnon)

Ingredients

For the rolls:

Tomato, chickpea and dill salad:

Method

  1. 1.Place a large pot on medium-high heat. Heap all the spinach into the pot, add a splash of water and cover with lid. Cook for about two minutes, stirring once or twice, until wilted. Drain in colander and rinse with cold water. When cool enough to handle, squeeze out as much moisture as you can (this will make sure your puff pastry doesn't get soggy later). Place on a chopping board and chop it finely. Place all the spinach in a medium mixing bowl.
  2. 2.To the spinach, add red onion, garlic, mint, and dill. Crumble in the feta (I just squeeze it with my hands until it crumbles into small pieces) and using clean hands or a large spoon, mix until very well combined. Add about one teaspoon of salt and lots of freshly ground black pepper. Taste and add more salt and pepper, if needed. When you are happy with the seasoning, add one egg and mix again until combined.
  3. 3.Line two baking trays with baking paper. Preheat oven to 200˚C.
  4. 4.Make an egg wash by adding the remaining egg into a small bowl. Add one tablespoon of water and whisk until combined. Set aside.
  5. 5.Place one piece of puff pastry on a clean surface. If your pastry is super soft and is sticking, dust the bench with a little flour. Cut the pastry in half, into two equal sized rectangles. Spoon one quarter of the spinach mixture along the long length of pastry that is closest to you, moulding it into a sausage shape (see image above). Brush the beaten egg along the pastry edge furthest from you, then fold the pastry over to enclose the filling, pressing it into the egg washed edge. Turn it over so that the seam is on the bottom. Repeat with the remaining pastry and filling, until you have four long rolls. Cut each roll into three equal pieces.
  6. 6.Place the rolls on the prepared baking tray, brush with the egg wash and sprinkle with nigella or sesame seeds. Bake for 20–25 minutes, or until golden. Refrigerate leftover rolls in an airtight container for up to four days.
  7. 7.Prepare the salad by placing the garlic, lemon juice, zest, dill, olive oil and about ½ teaspoon of salt into a medium serving bowl. Whisk to combine. Add the tomato and chickpeas straight into the dressing and toss to combine. Taste and check if you need more salt. Season with black pepper.
  8. 8.Serve spanakopita rolls alongside the tomato and chickpea salad.
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Food and Drink, Cooking, Healthy Cooking and Eating, Recipes, Healthy recipes, Vegetarian Diets, Vegetarian
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