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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat oil in a pan over medium heat.
Add sliced onions and cook until they sweat and become translucent.
Stir in salt, pepper, sumac, and pomegranate sauce.
Add spinach and cook for 20 minutes until the water evaporates.
Preheat oven to 180 degrees Celsius.
Divide each puff pastry sheet into 9 rectangles.
Fill each rectangle with spinach mixture and seal the edges.
Glaze the rolls with mayonnaise and garnish with black seeds.
Bake rolls for around 15 minutes until golden brown.
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Ensure the spinach mixture is dry before filling the pastry to avoid soggy rolls.
Can I use fresh spinach instead of frozen?
Yes, fresh spinach can be used. Just make sure to cook it down until the water evaporates.
What can I use instead of pomegranate sauce?
You can substitute with a mixture of lemon juice and a bit of sugar for a similar tangy flavor.
How do I prevent the rolls from opening during baking?
Make sure to seal the edges of the pastry well and use a bit of water if needed to help them stick.
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