Ingredients

• 200 g feta cheese, crumbled
• 1 small onion, finely chopped
• 200 g frozen spinach, defrosted and squeezed dry
• 1/2 cup dried breadcrumbs
• 2 lightly beaten eggs
• 1 tablespoon lemon juice
• 2 tablespoons pine nuts, toasted
• 1 tablespoon chopped of fresh mint
• 1/2 teaspoon dried dill
• salt and pepper (lots of pepper)
• 2 sheets puff pastry, defrosted and cut in half
• 2 tablespoons milk

Instructions

1. Preheat oven to 200c.

2. Mix all ingredients together (except pastry sheets).

3. Lay pastry sheets (with plastic attached) out on your counter.

4. Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry-about 1/2 an inch in from that edge.

5. No piping bag? Divide mix in 4 and spoon this along the long edge.

6. Roll up, peeling the plastic away as you roll.

7. Seal the inner edge with a little water.

8. Cut each of these rolls into three, then cut each smaller roll ALMOST through in the middle (leave the bottom intact). When they are cooked, I cut them right through to make a bite sized roll, but cooking them this way keeps them moister.

9. Place on a baking tray, brush each with a little milk, then cook in pre heated oven for about 20 minutes or until golden brown on top and cooked through.