THE DAIRY KITCHEN Cheesy Roasted Vegetable Filo Rolls
By THE DAIRY KITCHEN
Preparation 25 MINS
Cooking 35 MINS
A healthy version of a spring roll, these are a great way to get kids to eat vegetables as they are hidden in crispy pastry and melted oozy cheese.
Ingredients2 cups mixed vegetables, cut into 0.5cm cubes (carrot, sweet potato, red capsicum, pumpkin)
cooking oil spray
3 spring onions, finely chopped
80g reduced fat ricotta cheese, crumbled
50g low salt feta cheese, crumbled
125g grated 50% reduced fat cheddar cheese
1 tablespoon finely chopped basil
freshly ground pepper, to taste
1 egg, lightly beaten
15 sheets filo pastry
green salad, for serving
Recipe is reduced in sodium (salt) containing between 120-350mg/100g.
Nutrition (per serve)
|Dietry Fibre (g)||2|
|Fat Total (g)||3|
- Place vegetables in a baking tray and spray lightly with cooking oil spray. Bake at 200°C for 20 minutes, turning occasionally, until golden brown and cooked through. Cool.
- Combine the roasted vegetables, spring onions, cheese, basil, pepper and egg in a bowl.
- Cut filo sheets in half crossways. Lightly spray each filo sheet with cooking oil spray and fold in half again. Place 1 tablespoon of vegetable mixture 2cm from the top edge of pastry. Fold in the sides of pastry and roll up to enclose filling.
- Place filo rolls on a non-stick baking tray and lightly spray with cooking oil spray. Bake at 200°C for 15 minutes or until lightly browned. Serve warm with a salad, if desired.