Name: Cheese and silverbeet rolls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 1 bunch silverbeet, trimmed, washed; 150 gram reduced-fat feta, crumbled; 250 gram low-fat creamed cottage cheese; 2 tablespoon chopped dill; 2 tablespoon chopped mint; 6 green onions, thinly sliced; 1/2 cup cooked brown rice; 12 sheets filo pastry; cooking oil spray; 1 teaspoon sesame seeds

Ingredients

1 bunch silverbeet, trimmed, washed

150 gram reduced-fat feta, crumbled

250 gram low-fat creamed cottage cheese

2 tablespoon chopped dill

2 tablespoon chopped mint

6 green onions, thinly sliced

1/2 cup cooked brown rice

12 sheets filo pastry

cooking oil spray

1 teaspoon sesame seeds

Method

1.Place silverbeet in a saucepan over moderate heat. Cover; cook, stirring occasionally, 5 minutes, or until just wilted. Drain.

2.When cool enough to handle, squeeze excess liquid from silverbeet; chop finely.

3.Combine cheeses, herbs, onion and rice in a bowl. Add silverbeet; mix well. Season.

4.Preheat oven to hot, 200°C (180°C fan-forced). Line an oven tray with baking paper.

5.Lightly spray top of 3 pastry sheets with oil. Stack together. Fold stack in half crossways.

6.Spoon one-quarter silverbeet mixture along long edge of pastry, leaving a 5cm border. Fold in sides; roll up firmly to enclose filling. Place, seam side down, on prepared tray. Spray lightly with oil.

7.Repeat, using remaining pastry and filling, to make 4 rolls. Sprinkle rolls with sesame seeds.

8.Bake 20 minutes, or until golden and crisp. Serve warm.

Stand filo pastry at room temperature for 1 hour before using.
Note

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Ingredients

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