Crispy Vegan Spinach Rolls with Sun-Dried Tomato and Pine Nuts

Preheat the oven to 375°F (190°C) and line a baking tray with parchment paper.

In a pan, sauté the onion and garlic in a splash of oil until translucent.

Add the chopped spinach and cook until wilted. Drain off excess liquid.

Stir in sun-dried tomatoes, pine nuts, oregano, red pepper flakes, salt, and pepper. Cook for 2 more minutes and let it cool.

Roll out the puff pastry and cut it into squares.

Place a spoonful of filling in each square and roll up, sealing the edges.

Brush the tops with olive oil and place them on the baking tray.

Bake for 20–25 minutes until golden brown.

Let cool slightly and serve warm.

Serving and Storage Tips: