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Squash, Feta Cheese & Ricotta Rolls Recipe

easy gluten free vegetarian recipe with squash feta cheese and ricotta by familydeli Peterborough uk
These flaky rolls are a real treats, bursting with flavour and veggie goodness! 
Great hot or cold.
Serves 6  ( 2 each = 12 rolls )
Preparation time 15 min or less
Cooks 25/35 min

Ingredients:

  • 2x 320g pastry ( GF or V)
  • 1 egg, lightly beaten

Filling:

  • 2 TBSP good olive oil
  • 1/2 raw squash, in little chunks
  • 50g raw kale, with no stalks
  • 100g raw broccoli, finely chopped
  • 115g baby spinach
  • 250g ricotta
  • 200g feta cheese, roughly chopped
  • 40g toasted pine nuts
  • 1 lemon, zest

Procedure:

Preheat oven @200 degrees 

Cover a large over tray with baking paper.

Filling: Heat the olive oil in a large pan at medium heat. Add the squash,the kale, the broccoli and cook gently until it appears soft. Turn down the heat and stir in the spinach leaves bit by bit, and stir until all mixes well. Now add the ricotta, the feta cheese the pine nuts and the zest of a whole lemon. Season and combine all well.

Cut the pastry vertically into 3, spoon 1/4 of the filling in the centre, but from the start to the finish of the pastry length. Do the same for the other strips of pastry.

Do the same for the second pastry, so to have 6 long strips of pastry filled with filling.

Use the egg to seal the pastry when folded, so to have 6 rolls completely sealed.  Now cut with a sharp knife into 3 smaller rolls for each pastry packet used.

Transfer into baking tray and bake for 25/35 mn or until golden brown.

Enjoy hot or cold.

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Nutritional Value - Per 2 rolls:

2847 kj / 684 kcal

46g fat

22g saturated fat

46g carbs

5g sugar

3.9 fibre

19g protein

2g salt

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