- 2 medium-sized onions, finely chopped
- 2 tablespoons canola or other vegetable oil
- 250g button mushrooms, cut in 5mm thick slices
- 500g cottage cheese
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried thyme
- salt and pepper, to season
- 1 lemon, juice
- 10 sheets filo pastry
- 1-2 tablespoons olive oil
Total fat 9g
Saturated fat 2g
Dietary fibre 1g
1 Prehead oven to 225°C. Sauté onions in oil over a medium heat until tender. Add mushrooms. Cook until heated through.
2 In a large bowl, mix cottage cheese, parsley, tarragon, thyme, seasoning and lemon juice. Add mushroom and onion mixture. Stir to combine.
3 Lay 1 sheet filo pastry on a dry surface. Brush lightly with olive oil (or use oil spray). Lay a filo sheet on top. Repeat this process until stack is 5 sheets high.
4 Spoon half the filling in a band across pastry, about 5cm from a short edge. Roll up carefully. Use a sharp (serrated) knife to make diagonal slashes through several layers, 3cm apart, across the top of the roll (to stop roll bursting during cooking). Repeat this process to make a second roll with the remaining filo and filling.
5 Stand rolls in a greased sponge roll tin. Bake for 20-25 minutes, or until pastry is golden brown and crisp. Leave to stand for 5-10 minutes. Slice diagonally and serve with colourful vegetables and/or crusty bread and a mixed green salad.
If rolls split during cooking, simply slice them in the kitchen, reshape, and arrange on plates before serving.
Hanu de Jong
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