Preheat the oven to 200°C (400°F) (all oven types). Line a baking tray with baking (parchment) paper.

Take the puff pastry out of the freezer to thaw while you prepare the spinach and feta filling.

Heat a medium frying pan over medium–high heat. Add the spinach leaves and ¼ cup (60 ml) of water. Cook for 30–60 seconds, stirring gently, allowing the spinach leaves to wilt. Remove from the heat and set aside to cool.

Meanwhile, in a medium bowl, combine the feta, breadcrumbs, egg, fennel seeds, salt and pepper (remember to reserve about 1½ tablespoons of the egg for brushing the rolls).

Once the spinach is cool, squeeze out any excess water with your hands and chop roughly. Add to the mixture, using your hands to combine thoroughly.

Cut the puff pastry sheet in half, straight down the middle. You will be left with two long rectangular pieces.

Lay out the rectangles of pastry with the short edges closest to you and create a log shape of filling down the middle of one sheet of pastry. Ensure the filling is tight and compact without any gaps. Repeat the process with the other rectangle.

Using the plastic backing from the puff pastry to help you, roll up each rectangle into a log and seal it using your fingers. Discard the plastic.

Cut each log into 6 equal-sized lengths and place them seam-side down on the baking tray.

Brush each roll with the reserved egg.

Sprinkle with fennel seeds and salt.

Bake for 20 minutes or until crisp and golden.