Roasted vegetable filo rolls

Adapted from a recipe supplied by Lily Mosarevski, Rockdale Public School, Rockdale.

Ingredients

(Makes 24 mini rolls)

• ½ red capsicum (85g), chopped into small cubes
• small sweet potato (230g), chopped into small cubes
• 3 spring onions, sliced
• 80g reduced fat ricotta cheese, crumbled
• 50g reduced salt feta cheese, crumbled
• 100g reduced fat cheddar cheese, grated
• 1 teaspoon dried mixed herbs
• 1 egg, lightly beaten
• 12 filo pastry sheets

Method

1. Preheat oven to 200°C.

2. Place vegetables on a baking tray and spray lightly with cooking oil. Bake for 20 minutes, turning occasionally until cooked and golden brown. Leave to cool.

3. Combine roasted vegetables, spring onions, cheese, herbs and egg in a bowl.

4. Cut filo sheets in half crossways. Lightly spray each filo sheet with oil and fold in half again.

5. Place a tablespoon of the vegetable mixture 2cm from the top edge of pastry. Fold in the sides of pastry and roll up to enclose the filling.

6. Place on a baking tray and bake at 200°C for 15 minutes or until lightly brown.

7. Serve as a snack or a meal (see notes below)

Variation

To make up 2 cups of vegetables try:

• 1 cup chopped capsicum and sweet potato and 1 cup chopped spinach (do not roast the spinach)
• Substitute sweet potato for pumpkin or carrot

Note

These rolls can be sold as a bite size recess or snack item or for a meal item sell 3 rolls with a side salad

Nutrition Information