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Photo of Green veggie rolls by WW

Green veggie rolls

10
Points®
Total Time
55 min
Prep
25 min
Cook
30 min
Serves
4
Difficulty
Easy
Kale is a superfood that is extremely dense in nutrients, making it the perfect ingredient for these crispy vegie rolls.

Ingredients

Kale

8 cup(s), (1 bunch)

Broccoli

300 g

Olive oil

1 tbs

Green shallot(s)

3 individual, thinly sliced

Garlic

2 clove(s), crushed

Reduced fat feta cheese

150 g, crumbled

Fresh dill

1 tbs, coarsely chopped

Pitted green olives

12 individual, coarsely chopped

Filo pastry

12 sheet(s)

Pumpkin seeds (pepitas)

1 tbs, (pepitas)

Cherry tomatoes

250 g, halved

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper. Tear and discard stems from kale. Wash and dry kale thoroughly. Finely chop broccoli head and thinly slice the stem.
  2. Heat 1 teaspoon oil in a large non-stick frying pan over medium heat. Cook half the kale, tossing, for 2 minutes or until wilted. Transfer to a plate. Repeat with another 1 teaspoon oil and remaining kale. Cool, then coarsely chop.
  3. Heat remaining oil in same pan over medium-high heat. Cook broccoli, stirring, for 2–3 minutes or until tender. Add shallots and garlic and cook, stirring, for 1 minute. Transfer mixture to a large bowl. Add kale, feta, dill and olives. Cool completely.
  4. Lay 1 filo sheet lengthways and lightly spray with oil. Top with another sheet and lightly spray with oil. Top stack with a third filo sheet. Place one-quarter of the kale mixture across bottom of pastry stack, leaving a 6cm border along the bottom edge and sides. Fold over bottom edge of filo, then sides. Roll up to enclose filling. Place onto prepared tray and lightly spray with oil. Repeat with remaining filo and kale mixture to make 3 more rolls. Sprinkle rolls with pepitas.
  5. Place tomatoes on another tray. Bake rolls and tomatoes for 20 minutes or until rolls are golden and crisp and tomatoes are soft. Serve.

Notes

SERVING SUGGESTION: Salad of red capsicum, red onion and radishes, drizzled with lemon juice. TIPS: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven. Uncooked rolls suitable to freeze for up to 1 month.

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