Party food, after school / home office snack or savoury breakfast, these spinach rolls have saved me more than once. The puff pastry might not tick all the health boxes, but the filling definitely makes up for it. Roasted walnuts and grilled tofu add delicious flavour and a sausage roll kind of texture and suddenly the kids love spinach.
What you need:
320g puff pastry
300g organic spinach – washed
250g firm tofu
A generous handful of walnuts – broken into pieces
1-2tbsp olive oil
Half an onion – finely chopped
3 garlic cloves – finely chopped or squeezed through a garlic press
Pinch of nutmeg
Salt and pepper to taste
How you do it:
Preheat the grill function of your oven.
Using your fingers crumble the tofu on to a lined baking tray, drizzle with a little olive oil and sprinkle with a pinch of salt.
Grill for approx. 10mins, stirring it occasionally to make sure it browns evenly (keep a close eye on it as it can get dark quickly).
Meanwhile dry roast your walnut pieces in a frying pan, stirring them for 3-4 minutes or until you get a rich, nutty smell.
Put them aside and leave to cool.
Once the tofu is slightly crispy take it out and leave to cool.
Turn the grill function off and change to gas mark 7 (210C).
In the same frying pan you used to roast the walnuts, heat up the olive oil and fry the onion for a few minutes until translucent.
Add spinach and garlic to the pan and turn the heat to low letting the spinach wilt (add one handful at the time if it doesn’t all fit in at once).
Use a sieve to drain the spinach squeezing out any excess water.
Roughly chop the spinach and - in a bowl - mix it with the crumbled tofu and walnut pieces.
Season with nutmeg, salt and pepper.
Roll out the puff pastry and cut it into 12 equal rectangles.
Put a generous spoonful of the spinach filling on every rectangle before rolling them – make sure to press the sides firmly closed as they’ll pop open while baking otherwise.
Bake for 20-25 minutes or until the pastry starts to brown.