Preparation time is 25minutes
Cook time is 45minutes
Total time is 1hours 10minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
11 Ingredients
- 100grams butter, melted
- 1 large carrot, peeled, finely diced
- 1 brown onion, finely diced
- 1 large potato, peeled, finely diced
- 1/2 cup parmesan, finely grated
- 8 sheet filo pastry
- 1 bunch kale, stalks removed, chopped
- 200grams fresh ricotta
- 2tablespoons olive oil
- 2 eggs
- 2tablespoons pine nuts, toasted
Nutrition per serving
1460kJ / 349Cal
1460 Kilojoules or 349 Calories
17% of daily energy intake*
Protein
10.7grams
Fat
24.5grams
Carbs
23.8grams
Sugars
4.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Place kale into a bowl. Cover with boiling water and stand for 2 minutes. Drain and refresh in cold water. Squeeze out water.
Step 2 of 5
Heat oil in a frying pan over medium heat. Add onion, carrot and potato. Cook, stirring occasionally, for 10 minutes or until soft. Transfer to a bowl. Cool. Stir in kale, ricotta, parmesan, pine nuts and eggs.
Step 3 of 5
Preheat oven to 180°C. Grease a 20cm base measurement (24cm top) pie dish.
Step 4 of 5
Place 1 filo sheet on a flat surface. Brush with butter. Top with 1 filo sheet. Brush with butter.
Step 5 of 5
Spoon 1/4 of the vegetable mixture along the long edge and roll up to enclose. Repeat to make 4 rolls. Place rolls into dish, coiling towards centre. Brush with butter. Sprinkle over sesame seeds. Bake for 30-35 minutes or until golden. Serve.
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