Pesto Feta Rolls – A Delightful Culinary Experience

Ingredients

• 1 large package puff pastry (two sheets), thawed
• 1 cup fresh basil pesto
• 1 cup feta cheese, crumbled
• 1 cup baby spinach, chopped
• 0.5 cup sun-dried tomatoes, chopped (preferably in oil for extra flavor)
• 1 egg beaten (for egg wash)
• 0 to taste salt and pepper
• 0 optional sesame seeds (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out each sheet of puff pastry to smooth out any creases. Cut each sheet into quarters, resulting in eight squares.
3. In a mixing bowl, combine the crumbled feta cheese, chopped spinach, sun-dried tomatoes, and basil pesto. Season with salt and pepper to taste. Mix well until all ingredients are evenly combined.
4. Take one square of puff pastry and place about 2 tablespoons of the filling mixture in the center.
5. Fold the corners of the pastry over the filling to create a sealed roll. Pinch the seams to prevent any filling from escaping during baking.
6. Place the rolls seam-side down on the prepared baking sheet and brush the tops with the beaten egg. Sprinkle sesame seeds on top, if using, for added texture and flavor.
7. Bake in the preheated oven for about 20-25 minutes, or until the rolls are golden brown and puffed up.
8. Remove from the oven and let them cool slightly before serving.