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Feta and Vegetable Filo Rolls

Makes 30


  • 2 cups mixed vegetables, cut into 0.5cm cubes (carrot, sweet potato, red capsicum, pumpkin)
  • 1 tablespoon olive oil
  • 150g Australian feta cheese, crumbled
  • 100g Australian ricotta cheese, crumbled
  • 3 spring onions, finely chopped
  • 1 tablespoon finely chopped basil
  • 1 egg, lightly beaten
  • freshly ground pepper, to taste
  • 15 sheets filo pastry
  • 30g Australian butter, melted
  • green salad, for serving
Download Recipe (PDF)


  1. 1. Place vegetables in a baking tray and toss lightly with oil. Bake at 200°C for 20 minutes, turning occasionally until golden brown and cooked through. Cool.
  2. 2. Combine the roasted vegetables, cheese, spring onions, basil, egg and pepper in a bowl.
  3. 3. Cut filo sheets in half crossways. Lightly brush each filo sheet with butter and fold in half again. Place one 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 brush with butter. Bake at 200°C for 15 minutes or until lightly browned. Serve warm or cold with salad.

Tips / Handy Hints

Tip: Serve with your favourite chutney or relish.


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