Vegie and Fetta Rolls
Delight your taste buds with these flaky and flavorful Vegie and Fetta Rolls, a perfect combination of crispy puff pastry and a vibrant, Mediterranean-inspired veggie filling. Packed with grated carrot, zucchini, baby spinach, and creamy crumbled fetta cheese, these rolls are elevated with a hint of garlic and fresh parsley for a burst of savory goodness. Quick to prepare and oven-fresh in just under 45 minutes, they make an irresistible snack, appetizer, or party treat. Each roll is brushed with an egg wash for a golden, glossy finish and optionally sprinkled with sesame seeds for added crunch. Whether served warm or at room temperature, these vegetarian pastry rolls are a crowd-pleaser and an excellent addition to any table. Perfect for meal prep, picnics, or casual entertaining, this recipe is ideal for anyone looking to enjoy a wholesome and delicious pastry treat.
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 large Carrot, grated
- 1 medium Zucchini, grated
- 100 grams Baby spinach, chopped
- 150 grams Fetta cheese, crumbled
- 2 tablespoons Fresh parsley, chopped
- 1 large Egg, lightly beaten
- 3 sheets Puff pastry sheets, thawed
- 1 large Egg, for egg wash
- 2 tablespoons Sesame seeds (optional)
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 200°C (390°F) and line two baking trays with baking paper.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes, or until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the grated carrot and zucchini, and cook for 3-4 minutes until softened.
Add the chopped baby spinach and cook until wilted, about 1-2 minutes. Remove from heat and allow the mixture to cool slightly.
In a large bowl, combine the cooked vegetable mixture, crumbled fetta cheese, chopped parsley, and the lightly beaten egg. Season with salt and black pepper, and mix well.
Place one sheet of thawed puff pastry on a clean surface. Cut it in half horizontally to form two rectangles.
Spoon a line of the vegetable mixture along one long edge of each rectangle, leaving about 2cm of space at the edge.
Roll the pastry tightly over the filling to form a log, sealing the edge with a bit of water. Repeat with the remaining pastry sheets and filling.
Cut each log into four equal pieces and arrange them on the prepared baking trays, seam-side down.
Brush the tops of the rolls with the second beaten egg to create an egg wash. Sprinkle with sesame seeds, if desired.
Bake in the preheated oven for 18-20 minutes, or until the pastry is golden and puffed.
Allow the rolls to cool slightly before serving. They can be enjoyed warm or at room temperature.
Nutrition Facts
Calories |
1750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.9 g | 156% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 506 mg | 169% | |
| Sodium | 3746 mg | 163% | |
| Total Carbohydrate | 112.6 g | 41% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 22.8 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1222 mg | 94% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2116 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
