Name: Greek spanakopita rolls
Cook time: 70 min
Total time: 70 min
Yield: Makes 16
Ingredients: 16 sheets filo pastry; 100 g butter, melted; 2 tbsp finely grated parmesan; Tzatziki, lemon wedges and Greek salad, to serve; Filling; 1 bunch silverbeet (1.2 kg), stems discarded, leaves washed, shredded; 1 tbsp olive oil; 1 onion, finely chopped; 2 cloves garlic, crushed; 250 g fresh ricotta; 200 g Greek feta, crumbled; ½ cup finely grated parmesan; 1 egg, lightly beaten; ¼ tsp ground nutmeg; Salt and pepper, to taste

Greek spanakopita rolls

These Greek-style vegetarian sausage rolls are perfect served as an entree or as a light lunch. They can be frozen and put in the oven whenever needed.

Makes 16

Cook

1H 10M

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These Greek-style vegetarian sausage rolls are perfect served as an entree or as a light lunch. They can be frozen and put in the oven whenever needed.

Ingredients

16 sheets filo pastry

100 g butter, melted

2 tbsp finely grated parmesan

Tzatziki, lemon wedges and Greek salad, to serve

Filling

1 bunch silverbeet (1.2 kg), stems discarded, leaves  washed, shredded

1 tbsp olive oil

1 onion, finely chopped

2 cloves garlic, crushed

250 g fresh ricotta

200 g Greek feta, crumbled

½ cup finely grated parmesan

1 egg, lightly beaten

¼ tsp ground nutmeg

Salt and pepper, to taste

Method

1.To make filling, heat a deep, large, non-stick frying pan over a high heat. Add silverbeet. Cook, stirring occasionally, for about  5 minutes, or until wilted. Transfer to a sieve. Press to remove as much liquid as possible. Transfer to a large bowl.

2.Heat oil in same frying pan over a medium heat. Add onion and garlic. Cook, stirring occasionally, until soft. Add to silverbeet. Cool.

3.Stir in ricotta, feta, parmesan, egg and nutmeg. Season with  salt and pepper. Mix well.

4.Place one sheet of filo on a clean bench. Brush with a little butter. Repeat layering with another 3 sheets of filo, brushing in between with butter. Spoon  1 cup of filling evenly down the length of one long edge of pastry. Roll up to enclose filling. Cut evenly into four rolls.

5.Repeat process with remaining pastry, butter and filling to  make another 12 rolls. Brush  tops with a little butter. Sprinkle with parmesan. Place on two  large oven trays lined with baking paper.

6.Cook in a moderate oven (180C) for about 25 minutes, or until light golden brown and crisp.

7.Serve warm rolls with tzatziki, lemon wedges and Greek salad.

Alison Pickel