Spinach & Feta Puff Pastry Scrolls Recipe – Easy Indian Appetizer

Last Updated on 2 months by Neha Deshmukh

Spinach & Feta Puff Pastry Scrolls Recipe – Easy Indian Appetizer

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, impressive snack that’s perfect for parties, get-togethers, or even just a cozy evening in. These Spinach & Feta Puff Pastry Scrolls are exactly that! I first made these when my friend Sarah came over unexpectedly, and they were a huge hit – gone in minutes! They’re flaky, cheesy, and packed with flavour. Plus, they’re surprisingly easy to make. Let’s get baking!

Why You’ll Love This Recipe

These scrolls are a fantastic blend of textures and tastes. The buttery, flaky puff pastry gives way to a creamy, savoury filling. It’s a delightful combination that’s both comforting and a little bit fancy. They’re also super versatile – perfect as an appetizer, a light lunch, or even a teatime treat. And honestly, who doesn’t love something you can just pop in the oven and enjoy?

Ingredients

Here’s what you’ll need to whip up a batch of these delicious scrolls:

• 400 gram puff pastry
• 200 gram baby spinach
• 250 gram ricotta cheese
• 3 feta rounds
• 0.33 cup grated parmesan cheese
• 1 cup grated mozzarella cheese
• Salt, to taste
• Pepper, to taste
• Chilli flakes (optional, for a little kick!)

Ingredient Notes

Let’s talk ingredients! Finding good puff pastry in India is getting easier and easier. You can usually find it in the refrigerated sections of most well-stocked supermarkets. If you can’t find pre-made, you can attempt to make your own, but honestly, store-bought is perfectly fine!

Feta cheese is a bit of a western influence in Indian cooking, but it adds such a lovely tangy flavour. If you’re not a fan, don’t worry – I’ve got substitution ideas in the FAQs.

And about the spinach – while baby spinach is great, you can absolutely use local Indian spinach varieties like palak or methi (fenugreek leaves). Just make sure to wilt them well to remove excess moisture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper – this prevents sticking and makes cleanup a breeze.
2. Now, let’s wilt the spinach. Pour boiling water over it in a colander. Let it cool slightly, then squeeze out all the excess water. Seriously, squeeze! Then give it a rough chop.
3. In a bowl, combine the chopped spinach, ricotta, crumbled feta, and grated parmesan. Season with salt and pepper to your liking. Don’t be shy with the seasoning – it really brings out the flavours.
4. Lightly flour a clean surface and roll out the puff pastry. Spread the spinach and feta mixture evenly over the pastry, leaving a small border around the edges.
5. Sprinkle the mozzarella cheese over the filling. This is where the magic happens!
6. Carefully roll the pastry lengthwise into a log. Don’t tighten it too much – you want it to be nice and fluffy.
7. Using a sharp knife, cut the log into 3cm (about 1.2 inch) thick slices. Place the scrolls onto the prepared baking sheet. If you’re feeling spicy, sprinkle a little chilli flakes under the scrolls before baking.
8. Bake for 40-45 minutes, or until the scrolls are golden brown and beautifully puffed up. Let them cool slightly before serving. They’re best enjoyed warm!

Expert Tips

• Make sure your puff pastry is cold when you start working with it. This will make it easier to roll out and prevent it from becoming sticky.
• Don’t overfill the pastry! It’s tempting, but it will make it harder to roll and the filling might ooze out during baking.
• For extra golden scrolls, brush the tops with a little milk or beaten egg before baking.

Variations

• Vegan Adaptation: Swap the ricotta and feta for vegan ricotta and feta alternatives. There are some great options available now!
• Gluten-Free Adaptation: Use gluten-free puff pastry. It might not be exactly the same, but it’s a great option for those with dietary restrictions.
• Spice Level Adjustment: My friend Priya loves a real kick, so she adds a finely chopped green chilli to the filling. You can also experiment with different types of chilli flakes – Kashmiri chilli flakes will give a lovely colour and mild heat.
• Festival Adaptation: These scrolls are amazing as a savoury snack for Diwali or other Indian celebrations. They’re a welcome change from all the sweets!

Serving Suggestions

These scrolls are delicious on their own, but they’re even better with a side of mint-coriander chutney or a dollop of plain yogurt. They also pair well with a light salad.

Storage Instructions

Leftover scrolls can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or microwave before serving.

FAQs

Are these scrolls best served warm or cold?

Definitely warm! The pastry is at its flakiest and the cheese is all melty and gooey. But honestly, they’re good either way – just don’t expect the same level of deliciousness cold.

Can I make the filling ahead of time?

Absolutely! You can prepare the spinach and feta filling a day in advance and store it in the refrigerator. This will save you some time when you’re ready to assemble the scrolls.

What can I substitute for feta cheese?

If you’re not a fan of feta, you can use paneer (Indian cottage cheese) or even a mild cheddar cheese.

Can I freeze the unbaked scrolls?

Yes, you can! Place the unbaked scrolls on a baking sheet lined with parchment paper and freeze them for about 30 minutes, or until solid. Then transfer them to a freezer-safe bag or container. Bake them straight from frozen, adding a few extra minutes to the baking time.

What type of spinach works best in this recipe?

Baby spinach is the easiest to work with, but you can definitely use other types of spinach, like palak or methi. Just make sure to wilt them well to remove excess moisture.