Vegetable and Ricotta Rolls

Posted on July 14, 2010 18:06

INGREDIENTS:

¼ tspn olive oil 1 carrot, peeled and grated
8 spring onions, chopped 250gm baby spinach or rocket
1 clove crushed garlic 250gm Brancourts ricotta
4 tblsp grated or shredded 1 egg, separated
Brancourts Parmesan Pinch of pepper and nutmeg
8 large sheets filo pastry 2 tblsp olive oil

2 tblsp sesame seeds

METHOD:

Preheat oven to 200c. Oil baking tray. Heat 1 tblsp water in a large saucepan and add the carrots, spring onions, spinach and garlic. Cover and cook over medium heat for 5 mins, stirring occasionally. Remove from heat and cool. Mix ricotta, parmesan and egg white in a bowl, then combine with the vegetable mixture, pepper and nutmeg.

Work with 4 sheets of pastry at a time. Spread out 2 sheets of pastry on the bench and brush lightly with oil. Top with another 2 sheets of pastry and brush with oil. Arrange half veg mixture in a row along the edge of the pastry closest to you, extend right to edges. Roll pastry up firmly to form a long roll. Using a sharp knife, cut the roll into 3 or 6 slices. Repeat with remaining pastry, oil and filling.

Arrange rolls seam side down, on the prepared baking tray. Brush with the reserved egg yolk and sprinkle with the sesame seeds.
Bake in the preheated oven until the filling is firm and the pastry is golden brown. 12 to 15 mins.

Makes 6 large rolls or 12 small rolls.

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