Spinach, Walnut and Blue Cheese Rolls

Ingredients for 12 servings

1 x 375 g ready rolled Puff pastry sheet 
1 small onion – chopped
50 g Lurpack butter
200 g spinach leaves – washed and drained and lightly torn into pieces if they are large.
75 g walnuts – chopped finely
Half a pack of Castello® Extra Creamy Danish Blue Cheese  

Black pepper and a little grated nutmeg to season.
Beaten egg or a little milk for glazing

Spinach, Walnut and Blue Cheese Rolls


In a large sauté or frying pan, melt butter and lightly sauté onions until just soft, add spinach and walnuts and toss together to combine and the spinach just soften. Allow to cool then add blue cheese – crumbled. Meanwhile preheat oven to 220ºC/425ºF

Season the spinach mixture and bind lightly together using a spatula or fork.

Unroll pastry sheet and cut in half along it’s length. Place half the spinach and cheese mixture down one pastry strip, putting it off centre but leaving a border of approx. 1cm/½”. Brush border with beaten egg or milk, then fold over the pastry to cover filling. Press edges together firmly to seal and cut into six equal portions. Repeat with remaining filling and pastry.

Place rolls on a baking sheet, brush tops with beaten egg to glaze and bake for 10 – 12 minutes or until pastry is risen and golden.

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