THE DAIRY KITCHEN
Vegetable and Ricotta Filo Roll
By THE DAIRY KITCHEN
Serves
6
Difficulty
Easy
Preparation
25 MINS
Cooking
15 MINS
Warm roasted vegetables , creamy ricotta and basil wrapped in crisp filo pastry makes a delicious and healthy lunch.
Ingredients
2 zucchini, thickly sliced diagonally1 red onion, sliced
1 red capsicum, sliced
100g mushrooms, chopped
spray olive oil
1/2 cup drained halved artichoke hearts
300g ricotta
2 cloves garlic, finely chopped
1/4 cup basil leaves, chopped
8 sheets filo pastry
2 tablespoons milk
100g mixed salad greens, for serving
Handy Tips
To serve, slive and accompany with salad greens.
Method
- Spray the zucchini, onion, capsicum and mushrooms with olive oil and place onto a lined oven tray and bake at 200° C for 15-20 minutes or until tender.
- Combine the vegetables, artichokes, crumbled ricotta, garlic and basil.
- Lay one sheet of filo pastry onto benchtop, brush with milk and top with another sheet. Repeat the process with remaining sheets to form a pile of layered pastry. Cut through the sheets to form two squares.
- Spoon mixture over two thirds of each pile of pastry and roll up like a Swiss roll. Brush each roll with milk, sprinkle with pepper and place onto a lined oven tray and bake at 200°C for 15 minutes or until crisp and golden.
- Allow to cool slightly and serve accompanied with crisp greens.
