THE DAIRY KITCHEN Cheesy Roasted Vegetable Filo Rolls


Serves 10
Difficulty Medium
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.


2 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
Handy Tips
Recipe is reduced in sodium (salt) containing between 120-350mg/100g.

Nutrition (per serve)

Energy (kj) 615
Sugars (g) 3
Protein (g) 9
Dietry Fibre (g) 2
Fat Total (g) 3
Sodium (mg) 273
Saturated (g) 3
Calcium (mg) 173
Iron (mg) 1
All nutrition values are per serving.


  1. 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.
  2. Combine the roasted vegetables, spring onions, cheese, basil, pepper and egg in a bowl.
  3. 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.
  4. 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.

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