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Spinach, feta and lamb pastries

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Don't waste that leftover roast lamb - make the most of it and add it to this spinach and feta puff pastry recipe.

 

  • Serves16
  • Cook time20 minutes
  • Prep time25 minutes
Spinach, feta and lamb pastries

Ingredients

  • 2 tsp ground cumin, coriander or Moroccan seasoning
  • 120g baby spinach leaves, defrosted frozen spinach or kale
  • 2 cups (340g) chopped leftover roast lamb
  • 200g feta, crumbled, or ricotta or haloumi, chopped
  • 2 tbs chopped dill, parsley, mint, coriander or basil
  • 4 sheets puff, shortcrust or gluten-free pastry
  • Milk or beaten egg, to brush
  • Yoghurt, tomato relish, barbecue sauce or tomato sauce, to serve
  • Herbs, to serve
  • Lemon or lime wedges, to serve, optional

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 220C. Line two large baking trays with baking paper.

  2. Step 2

    Heat a medium non-stick frying pan over high heat. Cook cumin or choice of spice, stirring for 30 seconds or until fragrant. Add spinach or choice of leaves and the lamb, and cook, stirring, for 2 mins or until leaves are wilted and coated in spice.

  3. Step 3

    Transfer the lamb mixture to a medium heatproof bowl and set aside to cool slightly. Add cheese and herbs and stir until combined.

  4. Step 4

    Cut one sheet of frozen pastry into quarters. Place a heaped tablespoon of the lamb mixture in the centre of one pastry square. Fold over to form a triangle. Press the edges together with a fork to enclose filling. Place on a lined baking tray. Brush with milk or egg. Season.

  5. Step 5

    Bake for 20 mins or until golden and puffed. Serve with yoghurt or relish or sauce, herbs and lemon or lime wedges, if using, to serve.

Recipe tip

If you have a pie maker, make these pastries into pie. 

Uncooked pastries can be frozen for up to 3 months. To cook from frozen, add an extra 5-10 mins to the baking time.

 

Spinach, feta and lamb pastries

Spinach, feta and lamb pastries
  • Serves16
  • Cook time20 minutes
  • Prep time25 minutes
Ingredients
  • 2 tsp ground cumin, coriander or Moroccan seasoning
  • 120g baby spinach leaves, defrosted frozen spinach or kale
  • 2 cups (340g) chopped leftover roast lamb
  • 200g feta, crumbled, or ricotta or haloumi, chopped
  • 2 tbs chopped dill, parsley, mint, coriander or basil
  • 4 sheets puff, shortcrust or gluten-free pastry
  • Milk or beaten egg, to brush
  • Yoghurt, tomato relish, barbecue sauce or tomato sauce, to serve
  • Herbs, to serve
  • Lemon or lime wedges, to serve, optional
    Description

    Don't waste that leftover roast lamb - make the most of it and add it to this spinach and feta puff pastry recipe.

     

    Method
    1. Step 1

      Preheat oven to 220C. Line two large baking trays with baking paper.

    2. Step 2

      Heat a medium non-stick frying pan over high heat. Cook cumin or choice of spice, stirring for 30 seconds or until fragrant. Add spinach or choice of leaves and the lamb, and cook, stirring, for 2 mins or until leaves are wilted and coated in spice.

    3. Step 3

      Transfer the lamb mixture to a medium heatproof bowl and set aside to cool slightly. Add cheese and herbs and stir until combined.

    4. Step 4

      Cut one sheet of frozen pastry into quarters. Place a heaped tablespoon of the lamb mixture in the centre of one pastry square. Fold over to form a triangle. Press the edges together with a fork to enclose filling. Place on a lined baking tray. Brush with milk or egg. Season.

    5. Step 5

      Bake for 20 mins or until golden and puffed. Serve with yoghurt or relish or sauce, herbs and lemon or lime wedges, if using, to serve.