THE DAIRY KITCHEN
Vegetable and Ricotta Filo Roll
By THE DAIRY KITCHEN
Serves
6
Difficulty
Easy
Preparation
25 MINS
Cooking
15 MINS
Full of vegetables swimming amongst creamy ricotta, this vegetarian strudel will become a firm favourite.
Ingredients
2 zucchini, thickly sliced diagonally1 red onion, sliced
1 red capsicum, sliced
100g mushrooms, chopped
spray olive oil
1/2 cup drained halved artichoke hearts
300g reduced fat ricotta
2 cloves garlic, finely chopped
1/4 cup basil leaves, chopped
8 sheets filo pastry
2 tablespoons reduced fat milk
100g mixed salad greens, for serving
Handy Tips
To serve, slive and accompany with salad greens.
Nutrition (per serve)
| Energy (kj) | 652 |
| Sugars (g) | 4 |
| Protein (g) | 10 |
| Dietry Fibre (g) | 3 |
| Fat Total (g) | 6 |
| Sodium (mg) | 279 |
| Saturated (g) | 3.1 |
| Calcium (mg) | 179 |
| Carbohydrates (g) | 15 |
| Iron (mg) | 1 |
Method
- Spray the zucchini, onion, capsicum and mushrooms with olive oil and place onto a lined oven tray and bake at 200° C for 15-20 minutes or until tender.
- Combine the vegetables, artichokes, crumbled ricotta, garlic and basil.
- Lay one sheet of filo pastry onto benchtop, brush with milk and top with another sheet. Repeat the process with remaining sheets to form a pile of layered pastry. Cut through the sheets to form two squares.
- Spoon mixture over two thirds of each pile of pastry and roll up like a Swiss roll. Brush each roll with milk, sprinkle with pepper and place onto a lined oven tray and bake at 200°C for 15 minutes or until crisp and golden.
- Allow to cool slightly and serve accompanied with crisp greens.
