A Better Spinach Roll

1 bunch silverbeet, washed, stems removed, finely chopped
1 bunch Kale, washed, stems removed, very finely chopped
1 small onion or 1 small leek (soaked to dislodge the dirt), diced
5 french shallots, diced
3 cloves garlic
5 eggs, lightly beaten
430g feta (Castello brand already cubed is best), strained
large handful of mixed grated cheese (mozarella, cheddar, parmesan work well)
1 cup thick bechamel sauce, * recipe below
1 desert spoon of fresh washed dill leaves, chopped
1 desert spoon semolnia
1 packet puff pastry, I am enjoying using Borg brand at the moment
1 tbs unsalted butter
2 tbs olive oil
salt and freshly ground black pepper to taste, with all of that feta, I find that I don’t need to add salt
1 egg yolk, mixed with 2 tbs milk, to use as an egg wash

Place oil and butter in a large frying pan on medium heat. Add the onion or leeks and shallots and fry until soft, about 5 minutes).

Place the lid on the frying pan and continue to cook for 5 minutes to caramelise.

Preheat the oven to 190 degrees celsius (fan-forced).

Add the silverbeet and kale and garlic and cook for 10 minutes until the green vegetables have collapsed.

Cover the frying pan and continue to cook for another 5 minutes.

Remove from heat and strain the mixture in a colander over a sink, pressing firmly with a large spoon to squeeze as much liquid out of the mixture as you can.

Pour the vegetable mixture into a large mixing bowl. Add the dill, eggs and the grated cheese and a good pinch of freshly cracked pepper. Gently squeeze the feta cubes to squash them slightly, you can do this in handfuls. Add the feta to the other ingredients in the bowl. Stir to combine.

Spray olive oil cooking spray on to two baking trays.

Place 6 sheets of puff pastry on the clean kitchen workbench and allow them to sit for 3 minutes or so to lightly thaw. You don’t want any frozen patches as these will tear when you roll the rolls.

Place 1 sheet of pastry on the baking tray. Prick the surface all over with a fork. Place two serving spoon dollops of the spinach mixture on the edge of the pastry nearest to you. Try to spread the mixture onto the nearest third of the sheet of pastry. Roll the sheet of pastry away from you in equal thirds.

Repeat with the remaining pastry and mixture. I fit three rolls per baking tray.

Brush the tops, sides and edges with the egg wash.

Bake for 30 minutes or until well browned but not burnt or blackened.

Remove from the oven, and slice into wedges and serve with wedges of lemon.

* thick bechamel sauce

45 grams unsalted butter, 45 grams plain flour, 1 cup of milk, pinch of nutmeg and freshly ground black pepper

Melt the butter in a small saucepan.

Add the flour and stir to combine.

Cook on medium high heat while stirring for 2-3 minutes.

Add the milk and continue to stir.

Turn the heat to medium high, continue to stir until the mixture comes to the boil and thickens.

Add the nutmeg and pepper and stir to combine.

If making the low salt version, it works best if you add an extra egg to the mixture.