Spinach & Feta Veggie Rolls

1. Warm your oven to 200°C/Fan 180°C/Gas 6. Peel and thinly slice the onions and garlic cloves. Pour 1 tbsp olive oil into a large frying pan. Warm over a medium heat. Slide in the onions and garlic. Sprinkle in the cumin seeds. Season with salt and pepper. Fry the onions for 10 mins, stirring occasionally, till glossy and starting to soften.

2. Trim and peel the carrots. Coarsely grate them. When the onions have softened, slide in the carrots and stir to combine. Cook and stir for 3 mins to start softening them.

3. Add the spinach and stir till the leaves have wilted. Fry for 5 mins, stirring, till all excess moisture in the pan has evaporated. Scoop the vegetables out of the pan and into a large bowl. Crumble in the feta cheese and stir to combine. Pop the mixture to one side to cool. Taste and add a little more salt and pepper, if you think it needs it.

4. Dust your work surface with flour. Roll out the pastry to make a large, thin rectangle approx 35cm x 25cm in size.

5. Beat the egg in a small bowl, and brush the surface of the pastry with a little of the egg (save some for glazing). Spoon the cooled vegetable and feta mixture into a line along the middle of the pastry. Fold the pastry sides over the filling until they overlap, then press together. Carefully roll the pastry so that the seam is on the bottom. Slice into 4-8 pieces (depending on how big you’d like your veggie rolls to be), and carefully transfer the rolls onto a baking tray lined with baking paper.

6. Brush the remaining egg over the top of the rolls and sprinkle with 2 tbsp mixed seeds. Slide the rolls into the oven and bake for 35-40 mins, till deep golden brown in colour and crispy. Serve warm or allow to cool and store in an airtight container. They will keep for up to 3 days in the fridge. You can reheat them in the oven for a few mins to crisp them back up.