This spinach and feta rotolo is one of those dishes that truly deserves an audience. This is a favourite dish of mine, and I love the flavour combination of spinach and feta. Great for meat-free Mondays, but perfect for entertaining too. I hope you give it a try, and let me know what you think!
Spinach and Feta Rotolo
- 1/2 quantity pasta dough
- 600g 7 vegetable tomato sauce (or your own favourite tomato sauce recipe!)
- 50g butter
- 1/2 onion, finely diced
- 4 cloves garlic, finely diced
- 300g English spinach
- pinch of nutmeg
- 40-60g feta cheese
- 60g gouda
Firstly, make your pasta dough and roll out your pasta sheets until about 1 mm thin. Cut each sheet into rectangles, approximately 8 cm x 10 cm.
Preheat your oven to 180°C.
Heat your vegetable tomato sauce in a pan over a low heat while you crack on with the filling, stirring occasionally.
For the filling, melt a knob of butter and sauté the onion and garlic until soft. Next, add the spinach to the pan – add a bit at a time so it doesn’t overflow. Add the nutmeg.
Spread your spinach mixture over your pasta sheets, followed by the feta. Roll your pasta sheets, like you would a swiss roll. Then cut the log into 3-4 cm sections.
Place these in the sauce, and sprinkle over the cheese.
Bake for 40 minutes or until golden on top.
The Rudi-Rating (RR): This dish received a 8/10 – we ate this for meat-free Monday and it was just as good the next day. Moo had leftovers for lunch with chutney and said he felt that completed the dish for him.
Until next time, ciao!