Silverbeet, chickpea and ricotta rolls recipe

Healthy vegetarian alternative to the classic sausage roll.

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


1.Preheat oven to 180 C

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

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

4. Add leaves and cook until wilted.

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

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

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

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

9. Repeat 3 times to make four rolls.

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

11. Bake for 35-40 minutes or until golden.

Recipes supplied by Weigh It Up

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