Squash, feta & ricotta rolls

1. Preheat the oven to 200˚C, gas mark 6. Line a large baking tray with baking parchment. For the filling, heat the olive oil in a large non-stick frying pan over a medium-high heat. Add the grated butternut squash, kale, broccoli and chilli flakes,  if using; cook for 4 minutes, or until soft. Turn down the heat and stir in the spinach leaves, in batches, until wilted. Take off the heat, then transfer to a bowl to cool a little. Add the ricotta, feta, pine nuts and lemon zest to the squash mixture, season and stir to combine; set aside.

2. Cut each pastry sheet in half lengthways. Spoon 1/4 of the filling down the centre of each sheet. Brush one edge of the pastry with a little beaten egg. Fold the pastry over the filling, pressing the edges together to seal. Turn the rolls over, seam-side down, and use a serrated knife to cut each into 3 smaller rolls. Transfer to the lined baking tray, brush with beaten egg and sprinkle over the sesame seeds. Bake for 25-35 minutes or until golden brown. Serve with tomato chutney, if liked.