Ingredients 1 small shallot, diced finely
1 clove garlic, chopped finely
Some fresh basil, chopped (optional)
¼ cup oil-free sun dried tomatoes, chopped
1 pkt frozen spinach, defrosted and drained
¼ tsp nutmeg
2 tbsp pine nuts
½ cup ricotta cheese, reduced fat
¼ cup Parmesan cheese, grated
1 small egg white
4 sheets Filo pastry 3 tbsp wholemeal breadcrumbs
For the Pasta salad 1½ cups cooked risoni rice
60 g packet rocket (Woolworths)
½ cup cherry tomatoes, halved
2 spring onions
½ small cucumber, sliced
About 2 - 3 tbsp balsamic vinegar to 1 part olive oil
Line a baking tray with baking paper, and preheat the oven to 190°/170° fan forced.
In a small pan heat some oil, and cook the shallot and garlic till soft.
If using, stir in the fresh basil, add tomatoes, spinach, nutmeg and pine nuts.
Cook this for a few minutes and then take off the heat.
Mix in the two cheeses, the egg white and some pepper.
Lay two sheets of Filo on the tray and spray with some olive oil.
Sprinkle half of the breadcrumbs on there.
Add two more sheets of filo, spray again and add the remaining breadcrumbs. Do not use more or it will be dry - I used more and end result turned out a bit dry!
Spoon the spinach mixture down the long side leaving about a 3 cm border.
Roll the log up lengthways into a long thin roll, making sure you turn in the edges, and roll as tight as possible.
Put on the prepared baking paper, with the seam down, and spray lightly with some oil.
Bake for 25 minutes or until it is just starting to go golden.
While it is baking, put risoni rice and rocket in a bowl.
Add the rest of the salad ingredients and mix thoroughly.
When the roll is baked, leave it a few minutes and then chop into slices.
Serve it with the salad, and if you have any left overs, they can be eaten cold the next day, or up to a week later.