veggie roll

By Chezlamere

Ingredients

• 1 tablespoon olive oil
• 2 cloves of garlic, crushed
• 6 spring onions (scallions), trimmed and sliced
• 1 bunch spinach washed and roughly chopped
• 1/3 cup (50g) pine nuts
• 1 cup (200g) crumbled feta
• 1 cup (200g) fresh ricotta
• 1/4 teaspoons freshly grated nutmeg
• 2 free-range eggs, lightly beaten
• Handful flat-leaf parsley, finely chopped
• 1.5 cups (105g) fresh breadcrumbs
• 375 g filo pastry
• 150 g butter, melted
• 1 free-range egg yolk mixed with a little milk
• Handful poppy seeds
• Good quality tzatziki or tomato relish

Details

Servings 1
Adapted from whatkatieate.com

Preparation

Step 1

2 free-range eggs, lightly beaten

1 free-range egg yolk mixed with a little milk

Preheat the oven to 180˚C fan-forced.

Heat the olive oil in a medium-sized saucepan over medium heat, add the garlic and spring onion and cook gently for 5 minutes. Add the spinach, then cover and cook for 2-3 minutes until wilted. Drain and set aside to cool, then squeeze out any excess liquid.

Place the pine nuts in a dry frying-pan and toast over low-medium heat for 5 minutes or until lightly golden ~ don’t take your eyes off them as they can burn very quickly.

Combine the cheeses, nutmeg and egg in a large mixing bowl. Stir in the spinach, parsley, pine nuts and breadcrumbs.

Place one sheet of filo pastry on a clean worktop and brush with a little melted butter. Place another sheet on top and brush with butter to give you a stack of three sheets.

Place one filo sausage in the middle of a greased round baking tray and form it gently into a spiral. Take the next filo sausage and join it end-to-end with the first, coiling it around. Continue with the remaining pieces to form a large spiral brushing with egg wash as you go to seal it all together. Sprinkle with poppy seeds, then bake for 30-35 minutes or until golden brown all over.