Leftover Roast Potato Filo Rolls
 | Cooking Time 40 minutes |
 | Serves 6 |
INGREDIENTS
- 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
- 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
Ricotta filling:
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 | PERFECT WITH |  | ALSO GREAT WITH |
INSTRUCTIONS
Preheat oven to 180°C
Ricotta Filling
- Combine all ingredients in a bowl, season generously.
Filo Roll
- 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.
- 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.
- Season potatoes generously.
- Top with ⅓ of remaining ingredients – roasted paprika, a layer of ⅓ of the ricotta mix and finally ⅓ chopped spinach.
- Season again.
- Roll up filo into a cylinder, tucking in the ends when you have folded about half way
- Brush with butter.
- Repeat process twice more to create three filo rolls.
- Arrange rolls on a lined baking tray, with generous space between them.
- Bake for 20 – 30 mins, until pastry is golden and filling is set.
- 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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