Thaw the puff pastry fully before rolling. If the pastry is still cold, it will crack.
Place the rolls back into the fridge for 20 minutes before cutting them into portions. The pastry will firm up a little more in the fridge and is less likely to tear when slicing.
Bake seam side down and avoid over-filling the rolls to avoid them breaking open or oozing out from the casing while baking. Divide the mixture evenly between each pastry rectangle and make sure there is enough pastry to seal firmly.
Season the filling generously with salt and pepper for best results.
Make sure you really squeeze the spinach to remove all of the excess liquid. Otherwise the filling will become wet.
You can substitute fresh spinach for frozen spinach. Just make sure you squeeze the excess liquid from the spinach first, or the rolls will be soggy.
You can customise the size of the rolls to suit, depending on your needs. Cut them into larger portions if they are for dinner or lunch, or make smaller rolls for finger food or to fit into lunchboxes. Please note that the cooking times above are for the rolls to be cut into 12 pieces. The cooking times will vary if making larger or smaller rolls.
Storage; store these rolls in an airtight container in the fridge for up to 4 days, or freeze them for up to 3 months. To reheat, place them in the oven at 180C/356F for around 10 minutes, or an air fryer at 200 C/392 F for 5 minutes, or until crispy and heated through. If reheating from frozen, add an extra 5 minutes to the cooking time.
The quantities in this recipe can be easily multiplied for batch-baking. This makes them perfect for serving to larger crowds or keeping in the freezer for lunchboxes.
Freezing; Allow the rolls to completely cool to room temperature before placing them in an airtight container. Separate any layers with baking paper or paper towels. Freeze for up to 2 months.
Please note that the nutrition information is based on the rolls being cut into 12 pieces, with one roll being one serve. The nutritional information is an estimate only and does not take into account any additional sides served with the rolls. Depending on the sizes you cut the rolls into, nutritional values will vary.
This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.
Nutrition
Calories: 137kcal | Carbohydrates: 6g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 181mg | Potassium: 155mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1788IU | Vitamin C: 5mg | Calcium: 172mg | Iron: 1mg
