Spanakopita sausage rolls recipe

1. Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking tray with baking paper.
2. Heat 1 tbsp olive oil in a frying pan over a medium heat. Add the greens and garlic and stir-fry for 4 mins until wilted. Tip into a bowl to cool completely.
3. Remove the casings from the sausages and add the meat to the bowl of wilted greens. Crumble in the salad cheese and grate over the lemon zest. Season lightly and mix well.
4. Pour the remaining 2 tbsp olive oil into a bowl. Lay 1 filo pastry sheet out, brush with some oil and layer with another sheet of filo. Arrange half the sausage meat along the longest edge in a long log shape and roll up. Slice into 4 pieces. Arrange on the baking tray and brush with more oil. Repeat with another 2 sheets of filo and the remaining sausage meat. Sprinkle over the fennel seeds, then bake for 25 mins until golden and crisp.
5. Serve warm. Keep for up to 3 days in an airtight container in the fridge.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Filo pastry recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.