I love these Florentine rolls. They are super quick to make, and taste like you’ve spent hours in the kitchen. They are great with pasta or soup, but we also enjoy eating them as a snack on their own, part of a finger supper, or even cold as lunch box snacks. These are also a fantastic way of making non-spinach eaters eat spinach!
- 1 bag fresh baby spinach
- Â¼ cup fresh basil
- Â½ teaspoon salt
- Â¼ teaspoon fresh ground black pepper
- 2 rolls pre-rolled shortcrust pastry (or make your own if you’re that way inclined)
- Â¼ cup crumbled feta cheese
- 2 tablespoons toasted pine nuts
- 1 tablespoon butter, melted
- Â¼ cup finely shredded parmesan cheese
- 1 pack of prosciutto (optional)
- Preheat oven to 375F / 190C
- In a frying pan, lightly brown the pine nuts, then set aside to cool
- Roll out the pastry into 2 rectangles and brush surface with olive oil
- Layer the spinach and basil, sprinkle salt and pepper
- Sprinkle feta and pine nuts (and prosciutto if using)
- Starting with the long side, roll into a spiral and slice in to 12 pieces each
- Brush with melted butter and sprinkle with parmesan cheese
- Bake for 15 â€“ 20 minutes or until golden brown.
- Loosen carefully
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If you make these, take a photograph and email it to me at diaryofafirstchild at gmail dot com and I will add it here. Alternatively leave a link to where you’ve uploaded it!