This Lamb Springrolls with whipped feta recipe is a keeper. Especially now for the holiday season that is looming and there are more and more demands for snacks to be made.

These Lamb Springrolls with Whipped feta have a slight Greek inspiration to them. I suppose you can use beef mince, even beef sausage meat, but the the lamb renders such flavorful fat which is heaven with the crispy phyllo.

You know how I always rant and rave about pantry staples, well I have freezer staples too. Phyllo pastry is one of them. Phyllo pastry is amazing when you want to whip up something savoury for a light supper or drinks with friends. These Camembert Honey Walnut Phyllo Cigars are just the perfect end to a heavy meal and there is no more space for a heavy dessert. How about using phyllo to make a delicious Christmas Wreath?

There are a few “rules” when using phyllo to give you best results.

-Always thaw phyllo in fridge overnight and keep it in the package.

-Make sure the work surface and your hands are dry when working.

-Unroll the phyllo and take one or two sheets to use and cover the
remaining sheets with a damp cloth.

-I prefer using a kitchen scissors when cutting phyllo.

-Do not worry if the phyllo tears, you can use other pieces to patch things up.

Lamb Springrolls with whipped feta

makes 16

Ingredients

500 g lamb mince

10 ml/2 t olive oil

1 small onion finely chopped

2 cloves garlic – crushed

5 ml/1 t fine cumin

a few sprigs oregano or 5 ml dry oregano

fresh thyme – a small handful

10 ml salt

100 g butter – melted

250 g phyllo pastry

sesame seeds – optional

100 g Woolworths Feta with Red Pepper and Chili

For the whipped feta

100 g Fairview Feta

150 g Fairview Full Fat Yogurt

zest and juice of 1 lemon

a few sprigs fresh mint and fennel – add to your choice

Method

Heat the olive oil in a pan and add the chopped onion. Sauté until the onions are translucent. Add the garlic and the spices and stir for a few minutes. Do not burn the garlic. Add the lamb mince and sauté until cooked (10 – 15 min) and have a slight darker colour. Remove pan from the heat and cool. Crumble the feta with red peppers and chili and add to the meat.

Remove the phyllo from the plastic sleeve and unroll. Take two sheets and cover the rest with a damp cloth. Lay one of the sheets on the work surface and butter with a pastry brush. Lay another sheet on top of that one. Cut the pastry into 4 strips, start cutting on the long side. Place some of the met mix on the one end of each strip, fold the sides in and roll op to from a springroll. Repeat with the other sheets until you have 16. At this stage you can freeze the springrolls.

Preheat the oven to 200 C. Spray a baking sheet with Spray ‘n Cook and place the springrolls on the sheet. Brush with the last bit of melted butter and sprinkle some sesame seeds on the top. Bake for 10 – 12 min or until light golden brown.

To Make the Whipped Feta

Place all the ingredients for the dip into a blender and process until smooth. Serve with the piping hot springrolls.

A delicious wine to enjoy with these springrolls, the fatty lamb and feta cheese, is the Fairview’s The Grenaches Grenache Noir 2020. The Grenache Noir was picked and vinified with delicious drink-ability front of mind, with low alcohol levels.

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