This recipe goes really well with a green leaf salad in the summer.

Preparation time: 10 minutes

Cooking time: 15 minutes

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Serves: 4 people

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  1. Preheat oven to 200C/gas mark 6. 
  2. With a hand blender, blitz the chickpeas, Pesto, Sundried Tomatoes, Spinach and Pepper, so they are roughly chopped. 
  3. Crumb the Feta Cheese into the mixture by hand so you have some lumps.
  4. Spoon the mixture on to the sheet of pastry in a line 4cm in from the edge. Egg wash both sides and roll the pastry over, pressing down and in to remove any air pockets.
  5. Trim 1 cm off the edges, so you have a sharp edge but don't run the risk of it coming loose.
  6. Lightly egg wash the top and sprinkle over the poppy seeds. Bake in the preheated oven for 15-20 minutes, or until golden brown.
  7. Once Cooked Slice the roll into 5/6 portions. Serve hot. 



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