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Spinach and bacon rolls


Ingredients 9
Servings 4
Time 20 min


  • 600
  • 250
    streaky bacon, chopped
  • 1
    medium onion, finely chopped
  • 125
    chunky cottage cheese
  • 125
    feta cheese
  • 60
    freshly chopped parsley
  • 3
    large eggs
  • 2
    rolls ready-made puff pastry
  • salad and tomato sauce, to serve


20 min

Oven temperature: 200°C

Boil the spinach for two minutes, until wilted. Drain, then squeeze out the excess water. Slice the spinach and put it into a bowl.

Fry the bacon until just cooked. Remove from the pan but leave the bacon fat. Add the onion and sauté until soft. Stir the onion into the bacon. Add the cheeses and parsley. Whisk two of the eggs and stir them into the mixture. Season to taste.

Roll out the pastry and cut into six rectangles. Spoon the filling along the length of the rectangles. Whisk the remaining egg and brush onto the pastry edges. Fold the pastry over the filling to form a sausage roll and press down to seal. Place onto greased baking trays. Brush the top of the pastry with egg. Bake in a preheated oven for 20 minutes, until golden. Serve with salad and tomato sauce.

Text and image source: Ideas magazine

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Read more on: spinach  |  bacon  |  pastry  |  recipes


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