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Jennifer’s Mediterranean Spinach Rolls

Jennifer John


Serves: 4

Prep time: 10 mins

Cook time: 2 mins


4 crusty bread rolls (250g)

260g bag spinach

280g jar chargrilled peppers in oil

1 courgette, halved then thinly sliced lengthways

2 tbsp chopped basil

125g light mozzarella, sliced

Veg Portions / Serving: 1


Kitchen Ninja

These spinach rolls are quick and easy to make and perfect for picnics, a light lunch or snack.


Cut the tops off the rolls to make lids and reserve.  Scoop out the bread saving the shell of the roll.

Place the spinach in a large bowl, cover with clingfilm and microwave for 2 minutes, squeeze out the excess liquid.

Drain the peppers reserving the oil.  Heat 1 tbsp of the oil and fry the courgettes for 2-3 minutes until softened and mix in the peppers and basil, season. Place half the courgette mixture in the base of the rolls, add the mozzarella and then the remaining courgette mixture, press in the spinach then top with the roll lid.

Serve halved with salad.


Cooks tip:

Make breadcrumbs with the bread from the rolls and freeze for later. Try using a large round loaf instead of rolls, great for picnics.

Kids in the kitchen:

Get the kids to scoop out the bread filling while you cook the courgettes. Have them top the bread with the veg and mozzarella, and then with the extra bread slice.

Jennifer John

Jennifer John, a trained home economist and a member of the Guild of Food Writers has been working with the Discover Great Veg campaign for many years, including, developing recipes.

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