Ingredients:

• 400g drained Bulgarian Fetta (lightly mashed)
• 2 sheets of thawed puff pastry
• 200g baby spinach
• 2 tbsp olive oil
• 2 garlic cloves (crushed)

Instructions:

• Preheat your Mistral Pastry Chef Maker, lightly greasing the surface.
• Place one sheet of the puff pastry out on a flat surface. Cut 6 rectangles, measured to size.
• Brush a light layer of olive oil around the edges.
• Combine the fetta, baby spinach and garlic in a large bowl.
• Place the fetta mixture onto the puff pastry rectangles
• Use the spare puff pastry sheet to make lids for the rolls.
• Cook for 5-10 minutes, until golden brown.