Competition Recipe Idea ~ Broccoli & Feta Roulade

Even George Bush who famously hated broccoli would devour this roulade. I like to rice the broccoli which means chopping the vegetable until the pieces are rice size. This is best done in a food processor, but it is possible to do by hand. Ricing the broccoli means that it cooks quickly, it amalgamates into the dish and non broccoli eaters can be reformed!

1tbs olive oil

1 onion, diced

1 head of broccoli stalk included, riced in the food processor

250g ricotta, strained in a colander

250g feta

150g cheddar

4 eggs

1/2 cup pinenuts, toasted

10 sheets of filo pastry

2tbs melted butter

Preheat the oven to 180c.

Heat the olive oil in a large nonstick pan and gently fry the onion until it is translucent.

Add the riced broccoli and continue to cook, stirring for another 5 minutes.

Set the broccoli mix aside to cool slightly and then add to a large bowl before stirring in the cheese,  eggs and then the pine nuts.

 Taste the mixture before seasoning with salt and freshly ground black pepper.

Lay out a sheet of filo and dot with melted butter, lay over another sheet of filo and repeat 3 more times.

Spread half the broccoli mixture over the surface of the pastry and starting at the short end roll up into a log.

Place the roulade on a lined baking sheet and brush with melted butter.

Repeat with the remaining 5 sheets of pastry and broccoli mixture.

Bake the two roulades for 30-35 minutes or until they are puffed and golden brown.

Serve with extra toasted pine nuts.

Serves 6-8