Cheesy Spinach & Leek Swirls, Vegan!

These Cheesy Spinach & Leek Swirls are so versatile. Very easy to make, we have them hot with mash and beans and we have them hot or cold with salad and wedges. We even take them in a picnic box when out walking.

And, they make great party food!

This recipe yields 14 lovely swirls but you don’t have to eat them all at once, they can be stored in the fridge for up to 3 days and also freeze very well.

Did you know?

Spinach originated in Persia and is related to Quinoa!

It’s very low-calorie and packed with nutrients. And, although I love it raw in salads, it’s actually more beneficial to eat it cooked, especially if you need to absorb more iron. It contains oxalic acid which blocks the absorption of iron and calcium, but this is broken during cooking at high temperatures.

Cooked it tastes great mixed with leeks and cheese. I used smoked vegan cheese and it melts beautifully when cooked in this way, and the pastry is so crispy on the outside – YUMMY!

How To Make Cheesy Spinach & Leek Swirls

Equipment you will need

Kitchen scales

Sharp knife

Scissors – optional

Measuring spoons

Large fryingpan

Silicone mat – optional

Spatula or similar

Non-stick oven tray or oven tray liner – optional

Pastry brush

A little tip – Spinach can come in baby leaf or larger leaves. When I use larger leaves I use a pair of scissors to chop them down a bit before cooking.

Step 1 – Melt the butter in a large pan, over a medium-low heat, and add the leeks. Cook for 5-6 minutes, stirring occasionally, until soft and turning golden brown.

Step 2 – Add the black pepper and stir in the spinach. Continue to cook over a medium to high heat, stirring continuously for even cooking. Cook for a further 3 minutes, until the spinach has wilted and any excess water from the spinach has evaporated.

Step 3 – Remove from the heat and leave to cool for at least 15 minutes.

Step 4 – Add the cheese to the cooled leek and spinach and mix well. It’s important not to add the cheese before the leek and spinach has cooled sufficiently enough that the cheese will not melt when mixed in.

Step 5 – Preheat the oven to 200℃ fan/220℃/425°F/Gas 7.

Before turning on the oven I always, unless I forget, make sure the shelves are where I want them in the oven. It’s so much easier to do this when they are cold and you won’t lose the heat whilst trying to rearrange hot shelves.

Step 6 – Open the pastry and lay out on a lightly floured surface.

I love my silicone mat for working with pastry, and I find that when I make my own pastry, I don’t need to flour it. But shop-bought puff pastry can be a little stickier so I give the mat a little coating of flour. Of course, you don’t need a mat, you can just use the work surface. I like the mat as it contains everything and it’s easy to wipe clean.

Step 7 – Using a pastry brush, brush water along one of the long edges to approximately 2½cm / 1 inch wide.

Step 8 – Spread the mixture evenly over the pastry to where it is brushed with water.

Step 9 – Carefully roll the pastry finishing at the uncovered edge. Lift the edge up and apply a little pressure to seal the pastry.

Step 10 – Lay the long roll on the sealed edge and cut into 14 2½cm / 1 inch pieces.

I am not the best judge of sizes so I use a tape measure for a more accurate serving.

Step 11 – Brush the tops with the milk and then take each piece at a time, turn over and brush the bottom with milk. Transfer to a non-stick/lined oven tray and lay them on their sides so they are not touching.

Step 12 – Bake at the top of the oven for 20-22 minutes, until golden.

Step 13 – Serve warm or cold with wedges, salads or in lunch/picnic boxes.

I would love to hear from you when you have made these lovely swirls, so please leave a comment in the comments box below, I’d really appreciate it ????????

Happy Cheesy Swirl making and ENJOY!