Step 1

Preheat oven to 200°C. Line 2 baking trays with baking paper.

Step 2

Place feta, peas, 2 eggs, mint, dill, spring onion, breadcrumbs and nutmeg in a food processor and season. Pulse until finely chopped. Tip into a large bowl. Place silverbeet in the processor and blitz until finely chopped. Stir into feta mixture and check seasoning.

Step 3

Divide mixture into 8 equal portions and place a portion lengthways in the centre of each piece of pastry and brush the edges of pastry closest to you with eggwash. Roll up to enclose, brush rolls with eggwash and scatter with fennel seeds. Place in fridge to firm up for 10 minutes.

Step 4

Using a sharp knife, gently cut shallow slits on top of each roll, then cut each roll into 3 pieces and place on trays. Bake for 35-40 minutes until golden.

Step 5

Serve with natural yoghurt.