Lamb sausage rolls are a party snacks I keep coming back to, and this version with feta and spinach is genuinely hard to stop eating. The puff pastry goes shatteringly crisp, the lamb stays juicy, and the pistachios give every bite a little unexpected crunch. Bring these to a gathering and watch them go. Fast.
How to Make Lamb, Feta and Spinach Sausage Rolls
Chill the filling first
After mixing the lamb, feta, spinach, and pistachios, give the filling 30 minutes in the fridge. Cold filling is much easier to roll tightly inside the pastry, and you get cleaner cuts when portioning them out.
Don’t overwork the pastry
Keep the puff pastry cold right up until you fill it. Warm pastry gets soft and sticky, and won’t puff the way it should. If your kitchen is warm, work quickly and pop the filled rolls back in the fridge for 10 minutes before they go in the oven. 
Fresh spinach swap
Frozen spinach works here, but squeeze out every bit of moisture before adding it to the mix. Excess water is the enemy of a clean, well-set filling. If you’re using fresh spinach, wilt it first in a dry pan and let it cool completely.
Lamb, Feta and Spinach Sausage Rolls
- Total Time: 70 minutes
- Yield: Makes 8
- Diet: Omnivore
Description
Flaky puff pastry filled with savory lamb, feta, and spinach. A crowd-pleasing appetizer or side dish.
Ingredients
- 2 lbs (907 g) lamb mince
- 2 sprigs rosemary
- 1.5 blocks firm reduced fat fetta
- 0.5 cups (118 ml) roasted pistachios
- 2 cloves garlic
- 3 eggs
- 0.75 cups (178 ml) frozen spinach
- 4 sheets puff pastry
- poppy seeds
- salt and pepper
Instructions
- Preheat oven to 356°F (180°C).
- In a large mixing bowl, combine the lamb mince, rosemary, garlic, pistachios, spinach, and one egg. Crumble in the feta cheese and add salt and pepper. Combine well using your hands.
- Lay out a sheet of puff pastry and cut it in half lengthwise. On one half, lay the meat mixture in a long segment about two fingers wide.
- Roll one end of the pastry over the meat mixture. Repeat until all the pastry is used.
- Lightly cut the sausage rolls in half twice. Prick the top of the pastry with a fork.
- Prepare an egg wash using the remaining two eggs. Brush the egg wash onto the sausage rolls until glistening. Sprinkle with poppy seeds.
- Place the sausage rolls on a baking tray lined with parchment paper. Bake at 356°F (180°C) for 45 minutes to 1 hour.
- Remove from the oven and serve warm.
Notes
- For easier handling, chill the prepared lamb mixture for 30 minutes before filling the pastry.
- If using fresh spinach, sauté it until wilted before adding to the mixture.
- To prevent soggy pastry, ensure the sausage rolls are fully sealed and pricked with a fork before baking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 sausage roll
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 15
- Fiber: 2
- Protein: 20
- Cholesterol: 100
Frequently Asked Questions
Can I use beef mince instead of lamb?
You can, but lamb is what gives these their distinctive flavor alongside the feta and rosemary. If you use beef, consider adding a bit more rosemary and a pinch of cumin to build back some of that depth.
Should I thaw the frozen spinach first?
Yes. Thaw it completely, then squeeze it in a clean towel or paper towels until as much liquid as possible is removed. Wet spinach will steam inside the pastry and prevent it from crisping.
Can I freeze these before baking?
Yes. Assemble the rolls, slice them, and freeze on a lined baking sheet until solid. Transfer to a freezer bag for up to two months. Bake from frozen, adding 5 to 10 extra minutes to the cook time.
