Dumplings and filled pastries
A fixture in Australian bakery breakfast cases, this spinach and feta roll is made by filling puff pastry with well-drained spinach and feta, then rolling it up tightly. Pressing the pastry edges firmly helps keep it sealed as it bakes.
Sauté the onion in olive oil for 5 minutes. Add the spinach and cook for 5 more minutes, then drain.
Mix the drained spinach with the crumbled feta.
Unfold the puff pastry and spread the filling over it. Roll it up tightly and press the edges together.
Chill in the refrigerator for 20 minutes.
Slice the roll and brush it with egg yolk. Bake in a preheated oven for 30 minutes.
Drain the spinach thoroughly; otherwise, moisture may soften and tear the puff pastry from the inside as it bakes. Allergens: contains wheat (gluten), dairy (feta), and egg.
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