Silverbeet & Ricotta Rolls


  • 1 Tablespoon of Tasmanian Extra Virgin Olive Oil
  • 1 Onion, finely chopped
  • One large bunch of Silverbeet, trimmed and stems chopped
  • 2 Cloves of garlic, crushed
  • One large bunch of Kale, stems removed and finely chopped
  • 1 cup of fresh ricotta cheese
  • 2 Teaspoons of lemon zest
  • ½ cup of finely chopped parsley leaves
  • 3/4 cup grated Parmesan cheese
  • Salt and pepper to season
  • 3 large sheets of wholemeal butter puff pastry, thawed.
  • 1 Egg, lightly beaten


  1. Take pastry out of freezer and preheat oven to 180C/350F. prepare two large baking trays with grease proof paper.

  2. In a large frypan, over medium heat sauté onion and garlic for five minutes or until onion is golden and then add silverbeet and kale for another 2-3 minutes until partially cooked.

  3. Transfer mixture into a large mixing bowl.

  4. Let the coked greens cool slightly before adding the ricotta cheese, lemon zest, parsley and Parmesan. Mix to combine.

  5. Place the thawed pastry on your kitchen bench and cut in half to create 2 rectangles – you should have 6 in total.

  6. Divide filling between pastries, brush edge with egg then roll up, place them onto the baking tray (folded side facing down).

  7. Cut rolls into 4, or to your preferred serving size. Brush tops with egg mixture.

  8. Bake for 25-30 minutes or until golden. Best served and enjoyed the day of cooking.

WE LOVE LEFTOVERS: These sausage rolls are perfect for placing in school lunches—they taste just as great served cold the next day.