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Mini vegetable filo rolls
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Ingredients:
  • Olive oil, for greasing
  • 1 small (about 360g) sweet potato (kumara), peeled, cut into 2cm pieces
  • 50g baby spinach leaves, trimmed, washed, dried, shredded
  • 45g (1/4 cup) sultanas
  • 1 carrot, coarsely grated
  • Salt & ground white pepper
  • 8 sheets filo pastry
  • 36.40 gm olive oil
Instructions:
  • Preheat the oven to 180°C and grease a baking tray with oil.
  • In a medium saucepan, submerge the sweet potato in cold water. Bring to a boil over high heat with the lid on. Reduce to medium-high heat and let simmer uncovered for 8-10 minutes until the sweet potato is tender.
  • Transfer the sweet potato to a large bowl and mash until smooth using a potato masher. Mix in the spinach and sultanas, then add the carrot. Season with salt and pepper.
  • Place the pastry on a clean work surface and cover it with a sheet of non-stick baking paper followed by a clean, damp tea towel. Transfer one pastry sheet to a large cutting board and lightly brush with a bit of oil, making sure to coat the edges well. Fold the pastry in half lengthwise and cut it into 2 rectangles.
  • Take a heaping tablespoon of the sweet potato mixture and spread it onto one end of each pastry rectangle, leaving a small border on each side. Fold the sides in and roll it up tightly to create a cigar shape. Put it on the greased tray with the seam side down and lightly brush with oil. Repeat with the rest of the filo, oil, and sweet potato mixture.
  • Bake until golden and crisp in a preheated oven for 15-18 minutes. Serve warm.

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