spinach & feta rolls

winter warming sausage rolls

There is something about these colder months that makes lunch a bit tricky…salads just don’t cut it like they do when the sun is shining.

Growing up, I was always the only sausage roll eater when everyone else in my family opted for pies…the middle child, the black sheep who prefers sausage rolls.

These days I’m still a sucker for a good sausage roll when I feel like a splurge…my favourite is the lamb, almond & harissa sausage roll from Bourke Street Bakery! Followed closely by their pork & fennel sausage roll. So good.

My pork & fennel sausage rolls are always a winner when they make an appearance at Wild Rabbit events, paired with a punchy tomato kasundi it’s a perfect winter party food.

pork & fennel sausage rolls

I’ve recently added a delish spinach & feta roll into the mix too, which I’m now wishing I was having for lunch today.

Why not give it a whirl for a weekend lunch, dinner or party finger food…it’s super easy! I like to pair it with lemon wedges and a chilli tomato jam, and a green salad if you want to make a proper meal of it. Enjoy!

spinach & feta rolls.

spinach & feta rolls

By the wild rabbit catering Published: July 18, 2014

  • Yield: makes 20 cocktail size, or 12 medium sized rolls

a quick & easy recipe, adapted from donna hay



  1. Preheat oven to 200°C and line a tray with baking paper. Place spinach, feta, dill, spring onions, breadcrumbs, salt & pepper and half the egg in a bowl and mix well to combine. Refrigerate until needed.
  2. Lay pastry flat & cut in half. Shape filling into four even logs, about 4cm wide on each pastry half, wash egg on edges, then roll up, pinching to enclose.
  3. Turn rolls seamside down, brush with egg and sprinkle with sesame and poppyseed. Cut each log into 5 even pieces (or 3 for med size rolls). Place on tray and bake for 20-25 minutes until golden and cooked. Serve with tomato relish or lemon wedges.

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3 Responses to winter warming sausage rolls

  1. Amy October 30, 2016 at 2:00 pm #

    This looks so YUM – and easy too.

    Question – are you using the bulb of the spring onion or the green ends? Or all of it?

    Thank you!

    • the wild rabbit catering October 31, 2016 at 5:33 pm #

      Hi Amy, we use the white part of the spring onions, and some of the green (not the very ends though)….good luck and hope you enjoy!

  2. Maddy November 30, 2016 at 6:56 am #

    I just made the spinach and feta rolls for a Tupperware party with the girls and they were a real hit. I had no problem with the recipe.
    Thank you Wild Rabbit Catering

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