Ricotta and Silverbeet Rolls
Ricotta and silverbeet rolls are a favourite quick lunch or dinner at our house. You can easily substitute the silverbeet for spinach. The basic recipe is targeted to young eaters, but you can easily add variations to suit your taste. See recipe notes for ideas. Please note that this recipe is metric.
Servings Prep Time
2large rolls 20minutes
Cook Time
Servings Prep Time
2large rolls 20minutes
Cook Time
  1. Pre heat oven to 200 degree Celsius
  2. Heat oil in a non stick frying pan and cook the onion until soft
  3. Add the silverbeet and continue cooking until it has wilted
  4. In a large mixing bowl, lightly beat the eggs, then add the ricotta and mix together. Add salt and pepper to taste
  5. Add the silverbeet and onion to the ricotta mix and stir to combine
  6. Lay out the thawed pastry sheets onto a greased oven tray and divide the mixture between both sheets, placing it down the centre of the sheets only
  7. Fold the edges of the pastry to the centre, overlapping each other to create a roll. They should stick to themselves but you can use a little milk.
  8. If desired brush the pastry with milk
  9. Use a fork to piece pastry several times
  10. Place in the oven and cook for 20 minutes, or until the top is nice and golden
  11. Cut into desired serving size and serve with salad and a tomato relish
Recipe Notes

This recipe is easy to vary, some ideas for variations are;
Pinenuts – toss some pinenuts in the frying pan with the silverbeet and onion
Feta – add crumbled feta to the ricotta mixture
Poppy and/or sesame seeds- sprinkle these on to the pastry after brushing with milk

Instead of large rolls, make small rolls, triangle, or even a pie. You will need to adjust your cooking time accordingly.