11 Jan 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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|Zucchini, Green||Thinly slice||kg||1.35|
|Onion, Red||Thinly slice||g||550|
|Capsicum, Red||Thinly slice||g||875|
|Olive Oil, Spray||ml||60|
|Ricotta Cheese||kg||1.8||Animal milk|
|Artichoke heart, Canned||Chop||g||175|
|Basil, Green||Finely chop||g||30|
|Filo Pastry||kg||2||Gluten (in wheat; oats; rye and barley), Soya, Wheat gluten (gliadin)|
- 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.
- Layer pastry sheets on top of each other, brushing every second sheet with milk. Cut into equal portions.
- Spoon mixture over two thirds of each pile of pastry from the shorter end and roll up like a swiss roll.
- Brush each roll with milk and place onto a lined oven tray and bake for 15-20 minutes, or until golden brown.