Feta & Silverbeet Rolls

There's this cool little lebanese bakery in my end of town. it's always bustling, always full of lebanese and turkish people (this is the seal of approval i reckon), and it's dirt cheap. they do lebanese pitas, manoush, pides, sweets, thick coffee, and my favourite salty yoghurt drinks (ayran in turkish). they make these triangle pastries filled with lemony greens and onions, then you can sprinkle red pepper chilli into the parcel once it's cooked. $1.50. no joke. homemade by the family that own the bakery and they'll even let you buy it cold so you can take it home and keep it for later.

they also make dates wrapped in a very short, buttery pastry and topped with pistachios along with a myriad of other sweets - $1. can you see why i love it?! i asked one of the ladies one day what type of dough it was, she said it was like puff pastry but made with added yoghurt and olive oil. it's so light and fluffy and kinda like pizza dough. it's to die for.

anyway, failing dismally without a traditional recipe to recreate the dough, I decided to buy some good quality filo pastry from the organic store in my neck of the woods and just focus on the greens.

and focus i did. many a trip to the bakery was required for 'research'. it's so lucky i'm a good student because it's so spot on - zesty, salty, and morish. simple, simple ingredients that may as well be married together..but that's polygamy and it's illegal so they can just be friends for now.

i'll let you guys decide when you try this but it's ahhhhmazing! makes 6 and freezes super well :)

Feta & Silverbeet Rolls

Ingredients
6 sheets of filo pastry, cut down the middle to create two long thin pieces
1 large bunch silverbeet, sliced thinly
Juice of a lemon
Pinch of salt and pepper
200g ricotta, crumbled
200g fetta cheese, crumbled
1 large red onion, diced finely
3 tbs olive oil

Method
Preheat oven to 170 degrees celcius
Place all of your ingredients except the pastry into a large bowl and combine well
Place a row of cheese and greens mixture along the edge of a sheet of pastry
Roll into a sausage, folding the edges in as you go
Place the roll on a tray lined with baking paper and complete the remaining rolls using all of the mixture
Brush the tops of the scrolls with extra olive oil if you like
Place into the oven until golden brown on top - usually 30-40 minutes serve hot or cold