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Silverbeet, chickpea and ricotta rolls recipe

Lifestyle — Posted 19/06/13

Flaky pastry, fresh silverbeet and tasty chickpeas blend beautifully in this easy dish – a healthier alternative to sausage rolls.

Serves 4

1 red onion, chopped

2 cloves garlic, crushed

2 tsp dried mint

1 bunch silverbeet, washed, stems removed and both leaves & stem chopped

2 eggs beaten

200g ricotta cheese, crumbled

50g goat’s feta, crumbled

1/2 tsp nutmeg

400g tin chickpeas, rinsed

2 tbs pumpkin seeds

¼ cup parsley, chopped

1 tbs lemon

salt & pepper to taste

8 sheets filo pastry

1 oil spray

1 tsp poppy seeds

¼ tsp paprika

1 tsp sesame seeds


Preheat oven to 180 C

Heat a non stick fry pan over medium heat, spray with oil and add onion and cook for a few minutes.

Add garlic and mint and cook a few minutes more, add silverbeet stems and cook for 5 minutes.

Add leaves and cook until wilted.

Remove from heat and combine with beaten eggs in a large bowl.

Add cheeses, chickpeas, pumpkin seeds and parsley, nutmeg and lemon juice season with salt & pepper and mix well.

Lay 2 sheets of filo on a flat surface and place ¼ of the mixture at one end of the pastry.

Roll up, tucking sides in and place on a baking tray lined with baking paper, seam side down.

Repeat 3 times to make four rolls.

Spray with oil and sprinkle two rolls with poppy seeds & paprika and the other row with sesame seeds.

Bake for 35-40 minutes or until golden.

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