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    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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