Lamb, spinach & feta rolls with tomato chutney

1. Preheat oven to 200°C. Line a baking tray with baking paper.
2. Heat a large frying pan over high heat. Add baby spinach and a splash of water and cook for 1-2 minutes or until wilted. Allow spinach to cool slightly before squeezing out any excess moisture and roughly chopping.
3. Mix spinach, mince, feta, fennel seeds and a pinch of salt together in a large bowl with clean hands.
4. Spray four sheets of pastry with oil and layer on top of each other. Repeat to make four stacks.
5. Divide mince mixture into four portions. Shape a portion into a log along the long edge of the pastry, leaving a 2cm border on all sides. Fold in the sides and roll up firmly. Cut roll into four smaller portions. Repeat with remaining mince mixture and filling.
6. Transfer rolls to the baking tray, spray with oil and sprinkle over sesame seeds. Bake for 15-20 minutes or until pastry is golden and crisp and mince is cooked through.
7. Meanwhile, heat olive oil in a large frying pan over medium heat. Add onion and cook for 3-4 minutes or until soft and translucent. Add garlic and cook for one minute or until fragrant. Add tomatoes and cook for 4-5 minutes or until thickened and reduced. Stir through brown sugar and balsamic vinegar.

Cooking Tip: If these are a hit with the family, consider doubling the recipe and freezing them before or after cooking.

Nutrition Tip: Flaky filo pastry is a great alternative to traditional puff pastry, due to its lower total and saturated fat content.