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Cheesy Roasted Vegetable Filo Rolls

Serves 10 (3 per serve)


  • 2 cups mixed vegetables, cut into 0.5cm cubes (carrot, sweet potato, red capsicum, pumpkin)
  • cooking oil spray
  • 3 spring onions, finely chopped
  • 80g Australian reduced fat ricotta cheese, crumbled
  • 50g Australian low salt feta cheese, crumbled
  • 125g grated Australian 50% reduced fat cheddar cheese
  • 1 tablespoon finely chopped basil
  • freshly ground pepper, to taste
  • 1 egg, lightly beaten
  • 15 sheets filo pastry
  • green salad, for serving
Download Recipe (PDF)


  1. 1. Place vegetables in a baking tray and spray lightly with cooking oil spray. Bake at 200°C for 20 minutes, turning occasionally, until golden brown and cooked through. Cool.
  2. 2. Combine the roasted vegetables, spring onions, cheese, basil, pepper and egg in a bowl.
  3. 3. Cut filo sheets in half crossways. Lightly spray each filo sheet with cooking oil spray and fold in half again. Place 1 tablespoon of vegetable mixture 2cm from the top edge of pastry. Fold in the sides of pastry and roll up to enclose filling.
  4. 4. Place filo rolls on a non-stick baking tray and lightly spray with cooking oil spray. Bake at 200°C for 15 minutes or until lightly browned. Serve warm with a salad, if desired.

Tips / Handy Hints

Recipe is reduced in sodium (salt) containing between 120-350mg/100g.

Nutritional Information

Nutrients per serve:
Energy (kj) 615
Protein (g) 9
Fat, Total (g) 3
Saturated (g) 3
Sugars (g) 3
Dietry Fibre (g) 2
Sodium (mg) 273
Calcium (mg) 173
Iron (mg) 1


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