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Silverbeet and feta rolls
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Make crispy silver beet and feta rolls for a festive appetizer or party snack.
Ingredients:
  • Melted butter, to grease
  • 1 bunch silverbeet (about 14 leaves)
  • 125ml (1/2 cup) olive oil
  • 3 green shallots, trimmed, finely chopped
  • 3 garlic cloves, crushed
  • 200g reduced-fat fresh ricotta
  • 200g feta, crumbled
  • 1.25 gm ground nutmeg
  • 10 sheets filo pastry
  • 20.00 ml caraway seeds
Instructions:
  • Preheat oven to 200°C. Lightly brush 2 baking trays with melted butter. Wash and remove stems from silverbeet, then tear leaves and cook in a covered saucepan for 2-3 minutes until wilted. Set aside to cool, then squeeze out excess liquid and finely chop.
  • In a saucepan, warm 2 teaspoons of oil over gentle heat. Sauté green shallots until soft, around 1 minute. Then, add garlic and sauté for 30 seconds until fragrant.
  • Combine the silverbeet, ricotta, feta, green shallot mixture, and nutmeg in a large bowl. Use your hands to mix thoroughly. Season with salt and pepper to taste.
  • Lay the pastry on a fresh work surface. Cover it with a dry tea towel followed by a damp one to keep it from drying out. Gently brush one sheet of pastry with a bit of the leftover oil. Fold the pastry in half and then cut it in half.
  • Take a generous scoop of the silverbeet mixture and spread it evenly on one end of each pastry strip. Fold the pastry over the mixture, then fold in the sides and roll up tightly. Seal the end with a brush of oil and place seam-side down on greased trays. Cover with plastic wrap and repeat until you have made 20 rolls. (Instructions for freezing the rolls can be found below.)
  • Coat each roll with the rest of the olive oil and generously sprinkle caraway seeds on top. Bake in a preheated oven for 20-25 minutes, or until beautifully golden brown.

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