Dawich's damn delicious spinach and fetta rolls )
serve with red,
Basic recipe
need
a good size bowl
4 x sheets of puff pastry
baking dish of good size
1 x bunch of silverbeet - or , 1-2 bunches of english spinach (not as good), or for the very best in flavour get a good amount of ceylon spinach leaves also know as chinese climbing spinach (grows in summer).
fresh parsley (only use fresh and green)
fresh basil
5-8 mushrooms (regular )
1 x onion, or alternatively use half and some fresh shallots
half a tub sundried tomatoes
slab of fetta cheese (aussie, greeky, don't get the soft stuff)
good parmeson cheese
bit of margerine / butter
wash, DRY and chop the spinach (not fine), nb use a towel or something to put the washed spinach / silverbeet onto and pat down with another till reasonably dry, add to bowl.
preheat oven to about 220 c
Remove and seperate 4 x sheets of puff pastry from freezer and allow to soften on bench.
chop onion, shallots, parsley (bout half a handful), fresh basil (bout a handful) and add to bowl.
peel, slice thin and add mushrooms to mix.
drain sun dried tomatoes of as much as oil as you can be bothered, chop and add to bowl,.. mix thru with HANDS, push down from outside bring ing together in middle and up with hands, if that makes sense.
check for colour combination,.. add more sundried toms if lacking red,
crumble fetta cheese into mix , and parmeson cheese, and mix thru well with hands as before, can also add some really tasty cheese as well and cut back a lil on parmseon. (nb not too much parmeson or tasty cheese as melts and adds too much moisture into recipe when cooking)
now, lightly grease your baking tray with bit of marge or butter
add a decent handlyful of mix to each puff pastry sheet placeing it in centre, fold the edge closest to u over and past filling to just before far edge,.hold far edge with one hand and with other hand and fingers spread roll back the leading edge of pastry and mixture as one, till mixture tight,.. this is a bit of a technique, but whatever works for u,.. just get mixture onto the sheet,.. fold and over ,... fold over ends,.. try not leave too much air.
whack rolls onto baking dish,..leave space in between each,.. brush with egg yoke or butter for that golden colour, poke holes with fork 2- 3 stabs each roll, and bake for 20 mins or till golden brown,....
Serve with sweet chilli sauce ( all food is just a platform for chilly sauce ).
mmm mmm mmm,....
THINGS TO WATCH
moisture is a biggy,.. dry that spinach well and use more fetta cheese than parmeson or tasty cheese, because the fetta goes like ricotta when baked and keeps its shape a bit,. rather than melt and make the pastry go soft, also too much oil from sun dried can be a prob.
ALTERNATIVE VARIATIONS
sky's the limit,. i'm frigging allergic to red meat since 22, (can u believe that crap) but i like to sear some chicken breasts on both sides,.. take off heat and cut into thin strips and add this to mix before baking.
Sand 
I think I'd shoot myself
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