Vegetable and Ricotta Filo Roll

Vegetable and Ricotta Filo Roll

Light and tasty, with a lovely crispy texture, our Vegetable and Ricotta Filo Rolls contain five different vegetables and a healthy dose of calcium and protein. These nutrient-dense parcels work equally well on a lunch or dinner Winter menu.

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IngredientsPrepUnitServe 30Allergens
Zucchini, GreenThinly slicekg1.35
Onion, RedThinly sliceg550
Capsicum, RedThinly sliceg875
Button MushroomChopg500
Olive Oil, Sprayml60
Ricotta Cheesekg1.8Animal milk
Artichoke heart, CannedChopg175
Basil, GreenFinely chopg30
GarlicFinely chopg10
Filo Pastrykg2Gluten (in wheat; oats; rye and barley), Soya, Wheat gluten (gliadin)
Milkml100Animal milk


  1. Spray the zucchini, onion, capsicum and mushrooms with oil and place in a lined tray. Bake at 200°C for 10-15 minutes or until tender. Allow to cool slightly and combine with crumbled ricotta, artichokes,basil and garlic.
  2. Layer pastry sheets on top of each other, brushing every second sheet with milk. Cut into equal portions.
  3. Spoon mixture over two thirds of each pile of pastry from the shorter end and roll up like a swiss roll.
  4. Brush each roll with milk and place onto a lined oven tray and bake for 15-20 minutes, or until golden brown.

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