TOTAL TIME: 50 MINUTES
3 tbsp water
200 g baby spinach leaves
600 g lamb mince
2 tbsp breadcrumbs
1 clove garlic, minced
2 tbsp Italian parsley, chopped
2 tbsp dill, chopped
50 g feta, crumbled
40 g olives, pitted and chopped
40 g sundried tomatoes, drained and chopped
750 g puff pastry sheets
2 tsp poppy seeds
Preheat oven to 200ºC.
Add 3 tbsp water to a frying pan set over high heat. Toss in the spinach and cook until wilted. Rinse under cold water and squeeze excess water from the spinach, then roughly chop.
Add spinach, mince, breadcrumbs, garlic, Italian parsley, dill, feta, olives, and sundried tomatoes to a large bowl. Whisk the egg with a fork and then add half the egg to the bowl. Mix well to combine all ingredients.
Cut pastry sheets in half. Place some mince mixture along the long edge of each piece of pastry and roll to enclose filling. Use some of the egg to seal the edge of the pastry.
Cut each of the long rolls into 5 smaller pieces. Lay rolls, seam-side down, on a baking tray lined with baking paper. Brush with remaining egg and sprinkle with poppy seeds.
Bake for 25 - 30 minutes, or until golden brown and cooked through.