Pumpkin, Spinach and Barley Rolls

Pumpkin, Spinach and Barley Rolls

Made  times

"This roll is delicious, and great served with a French salad."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


50 m servings 544 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 544 kcal
  • 27%
  • Fat:
  • 31.7 g
  • 49%
  • Carbs:
  • 57.8g
  • 19%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 438 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. In a medium-size pot, bring water and barley to a boil. Reduce heat to simmer, cover and let cook 15 minutes.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. In a large mixing bowl, combine pumpkin, barley, spinach, cumin, chili powder, and salt and pepper.
  4. Lay out a sheet of pastry and place 1/2 of the pumpkin mixture along the center horizontally. Roll the pastry over the mixture, and seal the seams with a little water. Cut stuffed pastry into thirds. Arrange portions on a cookie sheet. Repeat with the remaining ingredients.
  5. Bake at 375 degrees F (190 degrees C) for 20 minutes, or until golden brown.


Most helpful
Most positive
Least positive

This was very quick and easy, but I had trouble getting the family to eat it. I thought it was okay, but the rest of the family thought it was too bland and needed more spices. Also, without the...

This recipe must be made with fresh pumpkin to taste as good as it does this way!!

I used pizza dough made with spelt and barley flours instead of the puff pastry, but kept the filling as the recipe called for. More spiciness would make this a tastier product! I'll probably ...

Other stories that may interest you