Wow, we are in week 6 already and our gardens are growing beautifully. Over the last two weeks we have been using our pumpkins we harvested at the start of this term to make pumpkin, spinach and feta rolls. They are so delicious and you will want to make them at home to pop in the school lunch boxes – if they last that long!
We are still harvesting our tomatoes and oranges; they just keep giving this season.
We have been learning about hygiene in the garden this term and the children have been doing craft to remind them what needs to be kept clean in our gardens to keep our plants healthy. We have put their artwork up at Kitchen Garden if you would like to come and have a look over the fence.
Pumpkin, spinach and feta rolls recipe
Ingredients
- 500 g pumpkin
- 40 ml olive oil
- 1 brown onion (diced)
- 1 garlic clove (crushed)
- 250 g spinach
- 200 g Greek feta (crumbled)
- 4 sheet frozen puff pastry (thawed)
- 1 tbs sesame seeds
1. Preheat oven to 200°C (180°C fan-forced). Peel pumpkin and remove seeds, then cut into 1.5cm cubes. Toss in 20ml (1 tbsp) olive oil. Spread in a single layer in a baking dish and bake for 20 minutes.
2. Heat remaining oil in a fry pan. Saute onion and garlic over low heat for five minutes. Add spinach and cook for 5 minutes, stirring often. Purée baked pumpkin and Stir through the baked pumpkin and crumbled feta into the onion, garlic, feta mix. Season well with salt and pepper.
3. Increase oven to 220°C (200°C fan-forced).
4. Cut each pastry sheet in half. Place 1/8 of the pumpkin mixture along the length of each 1/2 sheet. Roll and seal. Repeat with all the pastry. Transfer the rolls, seam-side down, to a tray lined with baking paper. Cut each into 8 sprinkle with sesame seeds.
5. Bake for 25-30 minutes until puffed and golden.
— Enjoy 🙂
Debbie Goddard, Kitchen Garden Coordinator