My dear girlfriend  (Yvette)  a wonderful, inspiring cook that now lives in Italy, always comes up with the most amazing recipes.  She puts things together like a magician and I invite you to go and visit her here: – http://yvettesblogs.com/  You will ALWAYS find something interesting, for any occasion.


2 bunches silverbeet, leaves removed
2 tablespoons olive oil
2 brown onions, halved, finely chopped
4 garlic cloves, crushed
4 eggs
300g fresh ricotta
200g feta, crumbled
¼ cup flat leaf parsley, finely chopped
1/4 cup fresh grain breadcrumbs
11/2 tablespoons sesame seeds


Parmesan pastry
75g parmesan cheese
1 3/4 cups plain flour
125g chilled butter, chopped
1 egg
1-2 tablespoons iced water


1. For the parmesan pastry, Using the fine grater blade, grate the parmesan in the processor. Replace the grater blade with the processor blade. Add flour and butter to the bowl with the cheese. Process until mixture resembles fine breadcrumbs. Add the egg and 1 tablespoon water and process until the dough just starts to come together, adding remaining water if necessary.

2. Turn the dough onto a lightly floured surface and knead lightly until smooth. Cut in half and shape into a disc. Wrap in greaseproof paper and refrigerate for 30 minutes.

3. Wash, dry and shred the silverbeet leaves. Preheat oven and large flat baking tray to 180°C.

4. Heat the oil in a frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the spinach and cook, stirring, for 1 minute. Remove from heat and set aside until wilted. Transfer to a large bowl. Add eggs to the warm silverbeet mixture. Add ricotta, feta and parsley. Season with salt and pepper.

5. Roll 1 piece dough out to 30cmx25cm rectangle. Sprinkle over 11/2 tablespoons breadcrumbs. Spoon half the spinach mixture along the long edge closest to you. Roll up tightly. Repeat with remaining pastry, breadcrumbs and filling. Brush the tops with water and sprinkle with sesame seeds.

6. Place the rolls onto a sheet of baking paper and slide onto the hot tray. Bake 40-45 minutes or until golden and cooked through. Stand 5 minutes before slicing.


12 Responses to “FETA AND SPINACH ROLL”

  1. Carol Ann Hoel Says:

    Yummy ingredients and it’s pastry! It cannot fail to please my taste buds. I have wreaked havoc with more than a few botched attempts at baking bread, but this is very different. I’m not sure I can make it but I want to eat it now. Thank you for sharing another sure-to-please recipe. Amanda, my friend, you know how to enjoy life and make it look easy.

    • It is so easy and anyone can make it Carol, please try it…I love feta and spinach…even on Pizza!!!! Have a fabulous weekend my friend, I can’t believe it’s Saturday already…where does the time go…The older we get, the quicker it goes. Grrrrrr. Much love to you xxxx

  2. http://jingleyanqiu.wordpress.com/2010/08/27/friendship-means-a-world-2-me/
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  3. thanks for the daily treat!

  4. This is just perfect for a ladies’ luncheon party! thanks 🙂

  5. Thank you for your kind words! These are also a favourite of mine! xx

  6. Wow! Feta and spinach are among my top favs. Yum!

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