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Vegetable rolls

Recipe from: 6/24/1999 12:00:00 AM
Ingredients 14
Servings 50


  • 1
    small aubergine, diced
  • 12
    spinach leaves, rinsed and white stalks removed
  • 30
    olive oil
  • 1
    medium-sized onion, chopped
  • 1
    medium-sized red pepper, seeded and diced
  • 1
    medium-sized green pepper, seeded and diced
  • 2
    medium-sized courgettes, diced
  • salt and ground black pepper
  • 125
    grated Cheddar cheese
  • 80
    shredded basil leaves
  • 500
    phyllo pastry
  • 65
    butter, melted
  • 30
    sesame seeds
  • 30
    poppy seeds


20 min
Preheat the oven to 190 ºC and spray a baking sheet with non-stick spray or brush with melted butter. Sprinkle the diced brinjal with salt and leave to drain in a colander for 15 minutes. Rinse rapidly and pat dry with paper towelling . Meanwhile microwave the spinach leaves until wilted and press out any excess liquid. Chop the leaves finely. Heat the oil in a pan and fry the onion until soft and fragrant. Add the diced green and red peppers, courgettes and brinjal and fry until the vegetables are nearly tender. Mix with the spinach, season generously with salt and pepper and set aside to cool. Add the cheese and basil. Brush a sheet of phyllo pastry with butter and place a second sheet on top. Slice across the width into three equal pieces. Spoon a little filling on the short side of one piece of pastry and lightly brush the rest of the pastry with butter. Turn both the long sides in so they partially cover the filling. Roll up lengthwise. Place the roll on the prepared baking sheet, brush lightly with butter and sprinkle with sesame and poppy seeds. Repeat with the remaining pieces of phyllo pastry and filling. Bake for about 15-20 minutes until golden brown and crisp. Makes about 50 rolls.

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