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    Silverbeet, chickpea and ricotta rolls recipe

    Healthy vegetarian alternative to the classic sausage roll.

    Serves: 4

    Ingredients

    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


    Method

    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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