- 100g/3½oz puff pastry, rolled out on a floured surface to the thickness of a 20p piece
- 2 large handfuls spinach, wilted
- handful fresh parsley, roughly chopped
- handful fresh basil, roughly chopped
- 1 garlic clove, chopped
- 1 tbsp olive oil
- Preheat the oven 200C/400F/Gas 6.
- Place the herbs, garlic and oil into a food processor and blend to a smooth liquid. Pour out onto the pastry and spread evenly.
- Place the wilted spinach onto the pastry.
- Roll up the pastry from both ends so that they meet in the middle. Pinch the ends lightly to seal the pastry roll.
- Slice the rolled pastry into 1cm/½in thick slices and place onto a baking sheet. Place into the oven to bake for 10-15 minutes, until golden and cooked through.
- Remove from the oven, allow to cool slightly and serve.