Ingredients
1 bunch English spinach (240g), washed, trimmed
1 medium zucchini, coarsely grated
200g Greek feta, crumbled
3 green spring onions, finely chopped
2 cloves garlic, crushed
1 tsp ground nutmeg
1 1/3 cups finely grated parmesan
2 sheets frozen puff pastry, thawed
Method
-
Grease a 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending 3cm above pan edges.
-
Combine spinach and zucchini in a heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain well. Cool. Using your hand, squeeze out excess moisture.
-
Roughly chop spinach and zucchini. Return to the same bowl. Add feta, onions, garlic, nutmeg, and 1 1/4 cups of parmesan. Season with salt and pepper. Mix well.
-
Join 2 pastry sheets together, with edges overlapping by 1cm. Press the edge to seal. Spread over the spinach mixture, leaving a 2cm border at one short end to enclose the filling. Cut into six even slices. Arrange evenly spaced, cut-side up in prepared pan. Sprinkle with remaining 1 tblsp of parmesan.
-
Cook in a hot oven (200C) for about 35 to 40 minutes, or until golden brown. Life out onto a wire rack.
-
Serve scrolls warm or cold.