This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.Preheat oven to 180°C. Grease an oven-proof dish.
2.Mix the mashed pumpkin, ricotta, chives and seasoning together in a bowl.
3.Remove the thick part of the stem of each silverbeet leaf, leaving the top third (where the stem is thinner) intact.
4.Lay the leaf flat, overlapping the cut edges slightly, and spoon two tablespoons of pumpkin mixture onto each one. Roll up firmly and place in the prepared dish, seam-side down. Repeat with remaining silverbeet and filling.
5.Combine the tomatoes, olive oil and red wine vinegar, then spoon this over the spinach rolls. Top with the cheese.
6.Bake for 20 minutes or until piping hot and the silverbeet cases are tender.
7.Serve with a salad or as a side dish for a meat main.
Note
- When I served this dish to a friend, the instant response was, “I could be a vegetarian with meals as delicious as this!”