I love how these rolls bring together simple ingredients to make something that feels special. The silverbeet adds freshness and color, while the feta gives a wonderful tang that balances the creamy ricotta. I find the crisp filo pastry irresistible — it shatters perfectly when I bite into it. They’re ideal as appetizers, snacks, or even part of a light meal with a salad on the side.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Melted butter, to grease 1 bunch silverbeet (about 14 leaves) 125ml (1/2 cup) olive oil 3 green shallots, trimmed, finely chopped 3 garlic cloves, crushed 200g reduced-fat fresh ricotta 200g feta, crumbled 1/2 tsp ground nutmeg Salt & freshly ground black pepper 10 sheets filo pastry 1 tbsp caraway seeds
Directions
I start by preheating the oven to 200°C and lightly brushing two baking trays with melted butter to grease. I wash the silverbeet and cut down both sides of the stems, discarding them. I roughly tear the leaves and place them into a saucepan. I cover and cook over medium-low heat, turning occasionally with tongs for 2–3 minutes until wilted. Then I set it aside for 5 minutes to cool before squeezing out the excess liquid and finely chopping the leaves.
Next, I heat 2 teaspoons of the olive oil in a small saucepan over medium-low heat. I add the green shallots and cook for 1 minute until soft, then add the garlic and cook for another 30 seconds until fragrant.
In a large bowl, I combine the chopped silverbeet, ricotta, feta, cooked shallot mixture, and nutmeg. I use my hands to mix until everything is evenly combined and season with salt and pepper to taste.
I set up my filo pastry on a clean surface, covering it with a clean dry tea towel and then a damp one to prevent drying out. I brush one sheet lightly with some of the remaining oil, fold it in half crossways, and cut it in half again crossways to form smaller rectangles.
I spread about 1 tablespoon of the silverbeet filling along the narrow end of each pastry strip. I fold the end over the filling, then fold in the sides and roll up tightly, brushing the end with oil to seal. I place each roll seam-side down on the prepared trays and cover them with plastic wrap while I work on the rest. I repeat the process until I have about 20 rolls.
To finish, I brush each roll with the remaining olive oil and sprinkle over the caraway seeds. I bake them in the preheated oven for 20–25 minutes or until golden brown and crisp. I like to serve them warm straight from the oven.
Servings and Timing
This recipe makes 20 rolls and takes about 1 hour and 10 minutes total — 40 minutes to prepare and 30 minutes to bake.
Variations
Add herbs: I sometimes mix in fresh dill or parsley for a brighter flavor.
Spice it up: A pinch of chili flakes or cayenne pepper adds a subtle heat.
Different cheese: I’ve tried using goat cheese instead of feta for a tangier filling.
Mini versions: I make smaller rolls for party platters or larger ones for a light lunch.
Vegan option: Use dairy-free ricotta and feta substitutes and brush the pastry with vegan butter or oil.
Storage/Reheating
I store leftover rolls in an airtight container in the fridge for up to 3 days. To reheat, I place them on a baking tray in a 180°C (350°F) oven for about 8–10 minutes until crisp and hot again. They can also be frozen before baking — I arrange them on a tray to freeze solid, then transfer to a container or bag. When ready to bake, I cook them straight from frozen for about 25–30 minutes until golden and piping hot.
FAQs
Can I use spinach instead of silverbeet?
Yes, I often substitute spinach if that’s what I have on hand — it works beautifully in this recipe.
Can I make the filling ahead of time?
Definitely. I prepare the filling a day in advance and keep it in the fridge until I’m ready to assemble the rolls.
How do I stop filo pastry from drying out?
I always keep the sheets covered with a dry tea towel topped with a damp one while I work to prevent them from cracking.
Can I use puff pastry instead of filo?
Yes, but the result will be heavier and less crisp. I prefer filo for its light, flaky texture.
Can I freeze the rolls before baking?
Absolutely. I freeze them on a tray first, then store them in a container or bag. I bake straight from frozen when needed.
How do I make them extra golden?
Brushing the tops with olive oil before baking helps them turn beautifully golden and crisp.
Can I serve these cold?
They’re best enjoyed warm, but they’re still tasty at room temperature for picnics or platters.
What can I serve with these rolls?
I like to serve them with a simple yogurt and herb dip or a tomato chutney.
How do I prevent soggy bottoms?
I make sure to squeeze as much liquid as possible out of the silverbeet before mixing the filling.
Can I use kale instead of silverbeet?
Yes, chopped and cooked kale makes a great substitute, though it has a slightly stronger flavor.
Conclusion
These Silverbeet and Feta Rolls are one of my favorite savory pastries to bake when I want something flaky, flavorful, and satisfying. The creamy, cheesy filling wrapped in crisp filo is irresistible, and they’re perfect for parties, picnics, or just a cozy snack. Every bite has the perfect balance of texture and taste — simple, wholesome, and delicious.
These Silverbeet and Feta Rolls are golden, crispy filo pastries filled with a creamy mixture of silverbeet, ricotta, and feta. They’re light, flaky, and full of flavor — perfect as appetizers, snacks, or part of a vegetarian feast.
Ingredients
Melted butter, to grease
1 bunch Silverbeet (about 14 leaves)
125 ml (½ cup) Olive oil
3 Green shallots, finely chopped
3 Garlic cloves, crushed
200 g Ricotta (reduced-fat, fresh)
200 g Feta, crumbled
½ tsp Ground nutmeg
Salt and freshly ground black pepper, to taste
10 sheets Filo pastry
1 tbsp Caraway seeds
Instructions
Preheat oven: Set oven to 200°C and lightly grease two baking trays with melted butter.
Prepare silverbeet: Wash and remove stems. Tear leaves, place in a saucepan, and cook covered over medium-low heat for 2–3 minutes until wilted. Cool for 5 minutes, squeeze out excess liquid, and finely chop.
Cook aromatics: Heat 2 tsp olive oil in a small pan. Add green shallots and cook 1 minute, then add garlic and cook 30 seconds until fragrant.
Make filling: In a large bowl, mix chopped silverbeet, ricotta, feta, shallot mixture, and nutmeg. Season with salt and pepper to taste.
Prepare filo: Lay filo sheets on a clean surface and cover with a dry tea towel topped with a damp one to prevent drying. Brush one sheet with oil, fold in half crossways, and cut in half again to form smaller rectangles.
Assemble rolls: Place 1 tbsp of filling along one narrow end of each pastry strip. Fold over the filling, tuck in sides, and roll tightly. Brush ends with oil to seal. Repeat to make about 20 rolls.
Bake: Arrange rolls seam-side down on prepared trays. Brush with remaining oil and sprinkle with caraway seeds. Bake for 20–25 minutes or until golden and crisp. Serve warm.
Notes
Add dill or parsley for a fresh herb boost.
Use chili flakes or cayenne for a spicy version.
Goat cheese can replace feta for extra tang.
Make smaller versions for canapés or larger ones for a meal.
Use vegan substitutes for cheese and butter to make it dairy-free.
