Sweet Potato, Silverbeet and Feta Rolls Recipe

How to make Sweet Potato, Silverbeet and Feta Rolls


  1. Preheat oven to 220°C (or 200°C fan forced). Arrange sweet potato in a large, greased roasting pan. Drizzle with 1 tablespoon oil. Sprinkle with cumin and paprika. Turn to coat. Roast for 20-25 minutes until just tender. Set aside to cool for 15 minutes.
  2. Wash, dry and shred the silver beet leaves. Heat remaining oil in a deep frying pan over medium heat. Add the onion and garlic, cook, stirring for 5 minutes.
  3. Add silver beet, cover and cook 1 minute until just wilted. Transfer to a large bowl.
  4. Lightly whisk 1 egg then stir into the warm silver beet mixture. Cool for 10 minutes. Crumble in ricotta. Add sweet potato, feta and bread crumbs. Season with pepper and a little salt and mix well.
  5. Beat the remaining egg. Cut 1 pastry sheet in half. Spoon filling in a sausage shape, along the long edge closest to you.
  6. Roll up pastry and press to secure. Repeat with remaining filling and pastry. Cut each roll into 4 smaller ones. Place seam-side down on trays, lined with baking paper.  
  7. Score the top of each roll, gently with a sharp knife. Brush each roll with egg. Season with salt and pepper.
  8. Bake for 30 minutes, switching trays around in the oven, or until golden and puffed. Serve with tomato chutney or your favourite dipping sauce.

Tip: Silver beet bunches can vary in size. You will need about 8 large leaves, which is about 5 firmly packed cups of shredded leaves. These freeze well, cooked or uncooked, for up to 3 months.

Note: It is easier working with pastry still a little frozen, just make sure it’s completely thawed before you start cooking.


Recipe: Courtesy of Horticulture Innovation Australia Limited