An easy and delicious lunchbox addition that makes the most of delicious seasonal silverbeet.
Directions
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Take pastry out of freezer and preheat oven to 180°C. Prepare two large baking trays with grease proof paper.
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In a large frypan, over medium heat sauté onion and garlic for five minutes or until onion is golden and then add silverbeet and kale for another 2-3 minutes until partially cooked. Transfer mixture into a large mixing bowl.
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Let the cooked greens cool slightly before adding the ricotta cheese, lemon zest, parsley and Parmesan. Mix to combine.
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Place the thawed pastry on your kitchen bench and cut in half to create 2 rectangles – you should have 6 in total.
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Divide filling between pastries, brush edge with egg then roll up, place them onto the baking tray (folded side facing down).
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Cut rolls into 4, or to your preferred serving size. Brush tops with egg mixture.
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Bake for 25-30 minutes or until golden. Best served and enjoyed the day of cooking.
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These silverbeet and ricotta rolls are perfect for placing in school lunches—they taste just as great served cold the next day.