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Squash, feta & ricotta rolls
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By Donna Hay
These flaky treats are bursting with flavour and vegetable goodness. They are ideal for a weekend lunch or picnic; just add your favourite tomato chutney.
Makes: 12 Serves: 6
2 x 320g puff pastry sheets
1 egg, lightly beaten
½ tbsp sesame seeds
tomato chutney, to serve (optional)
2 tbsp olive oil
350g grated butternut squash (from about ½ squash)
50g kale, tough stalks removed, finely shredded
100g broccoli, finely chopped
pinch chilli flakes (optional)
115g baby spinach
200g feta, roughly chopped
40g toasted pine nuts
1 lemon, zest
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.
Typical values per serving:
This recipe was first published in September 2020.