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 …
Author: Mrs Organised
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 …
- 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.
- Preheat oven to 200C (fan-forced) and lightly spray two oven trays with cooking spray.
- 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.
- 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.
- 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.
- 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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