These light and delicious rolls can be made and frozen for up to 3 months. When unexpected guests arrive simply pop the oven on and you will have a tasty snack for your guests in 20 minutes. Makes 20 rolls. Ingredients melted butter, to grease 1 bunch silverbeet (about 14 leaves) 1/2 cup olive oil 3 green shallots, trimmed, finely chopped 3 garlic cloves, crushed 200g reduced-fat fresh ricotta 200g feta, crumbled 1/2 tsp ground nutmeg salt & freshly ground black pepper 10 sheets filo pastry 1 tbs caraway seeds
1. Preheat oven to 200°C. Lightly brush 2 baking trays with melted butter to grease. Wash silverbeet and cut down both sides of stems. Discard stems. Roughly tear leaves and place into saucepan. Cover and cook over medium-low heat, shaking pan and turning silverbeet with tongs occasionally, for 2-3 minutes or until wilted. Set aside for 5 minutes or until cool enough to handle. Use your hands to squeeze firmly to remove excess liquid. Finely chop. 2. Heat 2 tsp of the oil in a small saucepan over medium-low heat. Add the green shallots and cook, stirring, for 1 minute or until soft. Add the garlic and cook, stirring, for a further 30 seconds or until aromatic. 3. Place the silverbeet, ricotta, feta, green shallot mixture and nutmeg in a large bowl. Use your hands to mix until well combined. Season with salt and pepper. 4. Place the pastry on a clean work surface. Cover with a clean dry tea towel and then a damp tea towel (this will help prevent the pastry drying out). Brush a sheet of pastry lightly with a little of the remaining oil. Fold the pastry in half crossways then cut in half crossways. 5. Spread 1 tbs of the silverbeet mixture evenly at a narrow end of each pastry strip. Fold the end of the pastry over the mixture then fold in the sides and roll up firmly, brushing the end with oil to seal. Place seam-side down on the greased trays and cover with plastic wrap. Repeat with remaining pastry and filling to make 20 rolls. 6. Brush each roll with the remaining olive oil and sprinkle with some of the caraway seeds. Bake in preheated oven for 20-25 minutes or until golden brown. 7. To freeze: Simply wrap the trays holding the uncooked rolls tightly in plastic wrap. Place in the freezer for 2 hours or until almost frozen. Remove the trays from the freezer and wrap the rolls in small batches in several layers of plastic wrap and place the bundles in an airtight container. Label, date and return to the freezer. 8. To cook: Preheat oven to 200°C. Brush a baking tray with olive oil. Place the frozen rolls on the greased tray in a single layer and continue with step 6 of the recipe.