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Greek Feta Roll
| Ingredients |
4 sheets filo pastry (55g)
2 tsp mono/polyunsaturated oil (10ml)
mono unsaturated spray
1 tablespoon sesame seeds (10g)
FILLING
1 tsp mono/polyunsaturated oil (5ml)
1 tabsp water (10ml)
1 medium finely chopped onion (100g)
1 finely chopped clove garlic (3g)
6 medium finely sliced mushrooms (100g)
1 pkt frozen thawed and drained spinach (200g)
250 grams ricotta cheese
200 grams low fat fetta (15% fat)
5 chopped Kalamata olives (35g)
3 chopped sundried tomatoes (6g)
1 egg (50g)
freshly ground black pepper. |
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| Method |
· Heat oil and water in fry pan and stir-fry onion, garlic and mushrooms until golden.
· Add well drained spinach, ricotta, crumbled fetta, olives and sundried tomatoes and mix thoroughly.
· Beat in egg and turn off heat.
· Place 2 sheets of filo on a board and brush lightly with oil.
· Add another 2 on top and brush with a further teaspoon of oil.
· Spread filling over filo leaving 3 cm around all sides.
· With the long side towards you, fold in the sides and roll up like a Swiss roll and place on a greased baking sheet.
· Spray with oil and sprinkle with sesame seeds.
· Bake in a 200°C oven for 20 to 25 minutes or until crisp and golden
· May be served hot or cold.
· Cut into slices and serve. |
| Serves : 6
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| Nutrients per Serve : KJ 927, Calories 223, Fat(grams) 13.6, Fibre (grams) 2.5, Calcium (milligrams) 249
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Note
Could be used as individual parcels allowing 3/4 cup per serve and using 6 sheets |
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