The Great Australian Bake Off

Made with spinach, ricotta and feta, these delicious morsels are a vegetarian take on the classic sausage roll.


  • 1 medium brown onion

  • 2 garlic cloves

  • 2 tbsp olive oil

  • 500g baby spinach

  • 200g crumbly Australian feta

  • 1 egg

  • 375g smooth ricotta

  • Table salt, to taste

  • 8 fresh mint leaves, enough for 1/2 tablespoon, finely chopped mint

  • Pinch nutmeg

  • 5 tbsp ground natural semolina

  • Juice of two lemons and 1 tsp finely grated rind

  • 10g parmesan cheese

  • Fresh ground black pepper to taste

  • Puff pastry

  • 2 large bowls ice cubes

  • 8 large zip lock bags, 20x20cm or larger

  • 500g plain flour

  • 2 tsp salt

  • 2 tbsp white wine vinegar

  • 1 cup ice cold water

  • 50g melted butter

  • 400g cold unsalted butter

  • 1 egg and a few tbsp milk for brushing on pastry

  • Sesame seeds


  • 1.

    Classic puff pastry fast version: combine flour, salt, vinegar, water and melted butter in a bowl. Knead into a smooth dough add a tablespoon or so of extra water if it is too dry. Roll into a 30cm square. 

  • 2.

    Slice the butter into 0.5cm slices and arrange in very large zip lock bag, pound into a uniform flat square and chill it.

  • 3.

    Roll the dough to a large rectangle roughly A3, place the butter on one half and fold the dough over it and close the edges. Roll/pound the dough and butter back to just larger than an A3 sheet. Then “book fold” it. Fold the two outside ends into the middle and then fold in half where the two edges meet. This is called a book fold because it looks like the paper dust jacket of a hardback book. Put into a large zip lock bag and gently roll/pound to the shape of the bag. Place in the freezer under a layer of ice blocks for at least 10 minutes- 15 is better.

  • 4.

    Remove from the freezer and bag, and roll towards the open ends until the sheet is roughly 20cm wide by 60cm long. Letter fold the dough - fold it into thirds so there are three layers of dough on top of each other. Re-bag and pound/roll to the shape of the bag, then freeze for another 10 minutes.

  • 5.

    Remove from the freezer, roll towards the open ends, to the same size as the step before and do another letter fold – fold into thirds. Then bag and rest in the freezer for 10 minutes.

  • 6.

    Roll the dough into thin sheets and rest in the fridge until ready to use. Do not shape dough that is not quite cold or the layers will be lost. There should not be more than three sets of folds in total.

  • 7.

    Summary of process: place butter on one side of dough, cover with the other, roll out, book fold and rest, letter fold and rest and letter fold and rest again. This is approximately 144 layers of dough – do not do more folds, or the layers will be lost, especially as there is not a lot of rest time between turns.

  • 8.

    Dough must be completed in under 1 hour to have everything assembled and cooked in under 2 hours. Can skip the rest between the book fold and the first letter fold- use flour to dust the surfaces, but be very sparing with it.

  • 9.

    For the filling, finely dice the onion, add to a large frying pan with some oil and heat through slowly. Mince the garlic and add to the slowly frying onions, cook until clear and just lightly browned, deglaze with a squeeze of lemon juice and a few tablespoons of water.

  • 10.

    Add spinach in handfuls, cook each handful until it wilts down then add the next one. As soon as the last of the spinach wilts, remove the filling from the heat add 1 flat teaspoon of very finely zested lemon zest and the juice of half a lemon and transfer to a large bowl to cool, squeezing out excess liquid.

  • 11.

    Tip onto a board and roughly chop to break down the spinach and then transfer back to bowl. Press lightly with a paper towel to take out any additional liquid. Add ricotta, semolina, finely diced feta, very finely chopped mint leaves, pepper, salt, nutmeg, and parmesan to taste.

  • 12.

    Mix then taste again and add additional lemon juice to adjust the acidity and add more salt or pepper if needed. Once the filing tastes right mix in an egg.

  • 13.

    To assemble, preheat oven to 220°C.

  • 14.

    Roll the dough into a long strip; divide it into four parts. Cut each of these into three sections. Roll these 12 equal parts to approximately 20cm x 12 cm. Spoon or pipe a line of filling in the centre of each piece, run a line of egg wash down one edge and roll the pastry over to seal it.

  • 15.

    Lay on a baking paper lined pan and cut each roll into two equal parts, and trim the edges to make them even.

  • 16.

    Brush with egg wash, sprinkle on sesame seeds and bake for 8 minutes at 220°C before turning the oven down to 180°C and cooking until golden brown.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 304kj
  • Fat Total 21g
  • Saturated Fat 12g
  • Protein 7g
  • Carbohydrate 21g
  • Sugar 0g
  • Sodium 383mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has not been edited or tested by the Bake Off Food Department.

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