Rolet Esfenaj va Panir (رولت اسفناج و پنیر) — Persian Spinach and Cheese Puff Pastry Roll

• 150 gYellow onion (finely diced)
• 30 mlExtra virgin olive oil (plus extra for brushing pan if needed)
• 10 gGarlic (minced (about 3 cloves))
• 400 gFresh spinach leaves (washed and dried well, tough stems removed)
• 3 gSea salt (about 1/2 teaspoon, adjust to taste (feta is salty))
• 1 gBlack pepper (about 1/2 teaspoon, freshly ground)
• 200 gFeta cheese (crumbled)
• 1 largeEggs (for binding the filling)
• 500 gPuff pastry (2 sheets, thawed if frozen (keep cold))
• 1 largeEgg (beaten with 15 ml water for egg wash)
• 9 gSesame seeds (about 1 tablespoon)

Instructions

1. 1

   Set an oven rack in the middle and preheat to 200°C / 400°F. Line a baking sheet with parchment. Keep the puff pastry refrigerated while you prepare the filling so the butter layers stay cold and bake up flaky.

2. 2

   Heat olive oil in a large skillet over medium heat. Add diced onion and cook 8–10 minutes, stirring often, until soft and lightly golden. Add minced garlic and cook 30–45 seconds until fragrant, keeping the heat moderate to avoid bitterness.

3. 3

   Add spinach in 2–3 batches, tossing each batch until wilted, 2–4 minutes total. Season with sea salt and black pepper. Transfer to a colander and press firmly with a spoon to remove excess liquid; cool 10 minutes, then chop finely for a tidy roll.

4. 4

   In a bowl, combine chopped spinach mixture with crumbled feta. Add 1 large egg and mix until evenly bound. Taste and adjust pepper; add salt only if needed. The filling should be moist but not wet—if it looks watery, press again in the colander.

5. 5

   On a lightly floured surface, roll each puff pastry sheet into a 25×30 cm rectangle (about 3 mm thick). Divide filling between sheets, spreading in a long strip along one long edge, leaving a 2 cm border. Brush borders with egg wash, then roll tightly into logs, seam-side down.

6. 6

   Transfer logs to the lined tray. Brush tops with egg wash and sprinkle evenly with sesame seeds. Chill 10 minutes in the refrigerator to firm the pastry for cleaner slicing. Score the top lightly, then cut each log into 4–6 pieces, or bake whole and slice after baking.

7. 7

   Bake at 200°C / 400°F for 22–28 minutes, rotating the tray halfway, until deeply golden and crisp. If browning too quickly, reduce to 190°C / 375°F for the last 5 minutes. Rest 10 minutes before slicing to keep the layers intact and the filling set.