Description
Spinach & Chicken Puff Pastry Rolls
Ingredients
1 sheet of puff pastry (thawed)
1 cup cooked chicken (shredded)
2 cups fresh spinach
1/2 cup feta cheese (crumbled)
1/4 cup grated Parmesan cheese
2 garlic cloves (minced)
1 tbsp olive oil
1 egg (beaten, for egg wash)
Salt and pepper to taste
Directions
Preheat oven: Set to 400°F (200°C). Line a baking sheet with parchment paper.
Sauté spinach: Heat olive oil in a skillet over medium heat. Add garlic and cook until fragrant. Toss in spinach and sauté until wilted. Season with salt and pepper.
Prepare filling: In a bowl, mix shredded chicken, sautéed spinach, feta, and Parmesan cheese.
Assemble rolls: Roll out puff pastry on a floured surface. Spread the filling evenly across the pastry, leaving a 1-inch border. Roll the pastry tightly like a log, seam-side down.
Slice and bake: Cut the roll into 6 equal pieces. Place on the prepared baking sheet. Brush with egg wash.
Bake: Bake for 20-25 minutes or until golden brown and puffed.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: 260 kcal per serving
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Step-by-Step Guide
1. Prep Ingredients: Ensure puff pastry is fully thawed. Cook and shred chicken breast or thigh. Wash spinach and mince garlic.
2. Cook Filling: In a skillet, heat olive oil. Sauté minced garlic for 30 seconds until fragrant. Add all spinach, stirring until fully wilted and any excess liquid has evaporated. Let cool slightly.
3. Combine: In a mixing bowl, combine the shredded chicken, cooled spinach-garlic mixture, crumbled feta, and grated Parmesan. Mix thoroughly.
4. Roll & Fill: On a lightly floured surface, gently roll the puff pastry sheet to smooth it. Spread the filling evenly, leaving a clean 1-inch border along one long edge.
5. Form the Log: Starting from the long edge opposite the border, tightly roll the pastry into a log, using the border to seal the seam. Press gently.
6. Slice & Finish: With a sharp serrated knife, slice the log into 6 even rolls. Transfer to a parchment-lined baking sheet, seam-side down. Brush each roll generously with beaten egg wash.
7. Bake: Bake in the preheated 400°F (200°C) oven for 20-25 minutes, until deeply golden brown and puffed. Let cool for 5 minutes before serving.
Serving Suggestions
These versatile rolls are perfect as an appetizer, light lunch, or party snack. Serve them warm alongside a fresh garden salad with a lemon vinaigrette for a complete meal. For dipping, offer a side of marinara sauce, tzatziki, or a creamy garlic aioli. They also make an excellent addition to a brunch spread.
How-to Summary
Thaw pastry, sauté spinach with garlic, and mix with chicken and cheeses. Roll the mixture inside the pastry sheet, slice into portions, brush with egg wash, and bake at 400°F for 20-25 minutes until golden.
Frequently Asked Questions
Can I make these ahead of time? Yes. You can assemble and slice the rolls, then cover and refrigerate for up to 24 hours before baking. Add 2-3 extra minutes to the baking time if baking from cold.
Can I use frozen spinach? Absolutely. Use 1/2 cup of thawed and thoroughly squeezed frozen spinach to remove all excess water, preventing a soggy pastry.
What can I substitute for feta cheese? Goat cheese, ricotta, or a shredded mozzarella and Parmesan blend are excellent alternatives.
How do I store and reheat leftovers? Store cooled rolls in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven or air fryer for 5-10 minutes to restore crispness.
Why did my pastry not puff properly? The pastry may have been over-handled (warming the butter), the filling may have been too wet, or the egg wash may have sealed the pastry layers. Ensure all ingredients are cool and handle the pastry minimally.
Common Mistakes to Avoid
- Using a Wet Filling: Excess moisture from the spinach or chicken will steam the pastry, making it soggy. Always squeeze spinach dry thoroughly.
- Overfilling the Pastry: Too much filling prevents a tight seal and can cause leaks during baking. Stick to the recommended amounts.
- Skipping the Egg Wash: The egg wash is crucial for achieving a deep golden, glossy finish. Don’t omit it.
- Using a Dull Knife to Slice: A dull knife will crush the pastry log. Use a sharp serrated knife and a gentle sawing motion.
Conclusion
These Spinach & Chicken Puff Pastry Rolls are a guaranteed crowd-pleaser, combining flaky texture with a savory, cheesy filling. They demonstrate how simple ingredients can be transformed into an elegant and delicious dish perfect for any occasion. By following the detailed guide and avoiding common pitfalls, you’ll achieve baking perfection every time. Enjoy the process and the delicious results!