Simon’s Pumpkin, Spinach and Feta Rotolo

Here’s another one from Simon – he’s cooking something new each week!

This was adapted from a Jamie Oliver recipe he spotted in a magazine.  A few tweaks of his own and this is Simon’s Pumpkin, Spinach and Feta Rotolo.

This looks spectacular as well as tasting sensational.  The possibilities are endless if you want to add or omit anything.

Persian Feta is our favourite – it has a beautiful tang is a luscious addition to any dish…

Pumpkin & Spinach Rotolo


1 butternut pumpkin peeled and chopped into large pieces

1 red onion (chopped)

Olive oil

salt & pepper for seasoning

1 teaspoon dried thyme

500 g frozen spinach

1 whole nutmeg for grating

4 garlic cloves

700ml jar tomato passata

6 large fresh pasta sheets

100g Persian fetta

20g freshly grated parmesan cheese


Preheat the oven to 180c (fanforced)

Coat the pumpkin pieces with a little olive oil and roast for around 30 minutes or until tender

Heat a lug of olive oil in a large pan and add the chopped, thyme and a pinch of salt & pepper

Cook for 10 minutes stirring occasionally

Defrost the spinach according to the packet instructions, drain and cook until any liquid is evaporated

Remove from heat and season with salt, pepper & nutmeg

Mash the roasted pumpkin and also season with salt, pepper & grated nutmeg

In a separate pan gently fry the peeled and crushed garlic in a splash of oil

Pour in the passata and add a splash of water to the empty jar, swirl it around and add to the passata

Bring to the boil and simmer for just a few minutes.

Season with salt & pepper and pour into a casserole dish

Dip the pasta sheets in boiling water for around 20 seconds to soften if necessary (it depends on the brand or if you use home-made pasta) or brush with water so they don’t dry out

Evenly divide and spread the pumpkin over the sheets

Sprinkle over the cooked spinach and crumble over the feta

Roll up the sheets and cut each one into 4 chunks

Stand the chunks of rolled up pasta side by side in the tomato sauce

Finely grate over the parmesan cheese

Bake for 35 to 40 minutes until golden and crisp

Lovely with a crispy green salad…

Bon Appetit!  🙂


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