Spring Lamb with Spinach and Feta Rolls

Griddled lamb chops served alongside crisp filo rolls filled with a savory mixture of feta, spinach, cinnamon, and egg.

Lamb Main Course Spring Spinach Feta Filo

Estimated Nutrition

Calories

1190.1

kcal / serving

4760.4 kcal total

Carbs

26.1g

per serving

104.2 g total

Fat

93.1g

per serving

372.4 g total

Protein

62.2g

per serving

248.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

400

Feta

Crumbled

piece

Egg

Free-range, beaten

150

Butter

Melted

100

Greek Yogurt

To serve

GrainsCereals

200

Filo Pastry

Sheets cut into 24 squares

Meat

piece

Lamb Chop

French trimmed

NutsSeeds

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

0.5

tsp

Cinnamon

Ground

tbsp

Rosemary

Fresh, chopped, for garnish

OilsFats

tbsp

Olive Oil

For brushing

Vegetables

400

Baby Spinach

Method

Serve the rolls and lamb with yoghurt and a sprinkle of rosemary.

Preheat the oven to 200°C.

Season the lamb chops with salt and pepper and brush with olive oil.

Griddle the lamb in a hot pan for 3 to 4 minutes per side.

Mix the feta, spinach, cinnamon, and egg in a bowl and season well.

Layer three filo squares, brushing each with melted butter.

Place the filling in the center and roll the filo tightly like a cigar.

Repeat to make eight rolls and chill in the fridge for 30 minutes.

Brush rolls with butter and bake on a tray for 25 minutes until golden.