Leftover Roast Potato Filo Rolls

Cooking Time 40 minutes

Serves 6


  • 400g roast potatoes, crushed
  • One and a third cup fresh baby spinach, chopped
  • Half cup roast red pepper
  • 1 x 375g pack of filo pastry
  • Olive oil or butter

  • Ricotta filling:
  • 300g ricotta, drained well
  • 300g Greek fetta, crumbled
  • 4 spring onion, finely sliced
  • 10g pack of dill, finely chopped
  • 1/2 cup basil leaves, finely chopped
  • Salt and pepper

Blue Potatoes

Yellow Potatoes


Preheat oven to 180°C

Ricotta Filling

  1. Combine all  ingredients in a bowl, season generously.

Filo Roll

  1. Layout one sheet of filo pastry, brush with melted butter and top with another sheet of filo, again brushing with butter. Repeat until you have layered six pastry sheets.
  2. Place ⅓ of the crushed roast potatoes in a line along one long edge of the pastry, leaving a 3cm gap between the mix and the long edge.
  3. Season potatoes generously.
  4. Top with ⅓ of remaining ingredients – roasted paprika, a layer of ⅓ of the ricotta mix and finally ⅓ chopped spinach.
  5. Season again.
  6. Roll up filo into a cylinder, tucking in the ends when you have folded about half way
  7. Brush with butter.
  8. Repeat process twice more to create three filo rolls.
  9. Arrange rolls on a lined baking tray, with generous space between them.
  10. Bake for 20 – 30 mins, until pastry is golden and filling is set.
  11. Rest for 10 mins before slicing.

TIP: Serve with a leafy green salad on the side and enjoy for lunch or dinner.

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