Lamb, Fetta and Spinach Rolls …


Lamb, Fetta and Spinach Rolls are a quick and easy recipe that’s perfect for a whole host of occasions … weekend lunch, easy Sunday night dinner, ideal to serve as party food or even perfect cold for lunchboxes. Enjoy!

Lamb, Fetta and Spinach Rolls …
Ingredients …
  • 200g baby spinach
  • 500g lamb mince
  • ¼ cup breadcrumbs
  • ½ tablespoon crushed garlic
  • 1 teaspoon paprika
  • 1 tablespoon lemon zest
  • 200g fetta, grated
  • 1 egg
  • 1 egg, extra, lightly beaten
  • puff pastry sheets
  • sesame seeds
  • tomato sauce/chutney, to serve
Method …
  1. Boil some water in a saucepan and add baby spinach. Stir until just cooked and starting to wilt. Remove from stove, drain in a colander and rinse in cold water to stop the spinach from cooking further. Squeeze out as much excess water as possible and chop roughly.
  2. Preheat oven to 200C (fan-forced) and lightly spray two oven trays with cooking spray.
  3. In a large mixing bowl, combine spinach, lamb, breadcrumbs, garlic, paprika, lemon zest, fetta and egg. Combine ingredients together using your hand ensuring it’s well mixed.
  4. Cut each pastry square in half. Place ¼ to ⅕ of the mixture along the long side of one half of each pastry sheet. Roll and fold the pastry over to enclose the filling. Cut each roll into 4 or 5 pieces depending on the size you would like.
  5. Place the rolls on the prepared oven trays ensuring that the seam or join is facing down on the tray. Using a pastry brush, brush each roll generously with the extra lightly beaten egg and sprinkle rolls with sesame seeds.
  6. Bake for 25 – 30 minutes or until the rolls are cooked through and golden brown. Serve with tomato sauce or tomato chutney.

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