I thought it was time the husband tried something a little more ‘involved’ for dinner on Saturday. With that in mind, I suggested he make one of his favourites, and something I do when I remember – a vegetable filo roll. Basically this is roast vegetables, and feta cheese forming a sort of swiss roll with filo pastry. It looks like masses of work has gone into it, but the hardest part really is rolling it all up, and that’s dead easy.
I dug the recipe out for the husband, then went through the alterations I usually make (this bit winds him up something chronic) then let him set to work. I’d intended taking various pics at stages of the cooking, but took the first one, then forgot until it was served up!
It all went well anyway, the husband was worried by the frailty of the filo, but reassured once he started working with it, and I’d showed him it wasn’t a disaster if one sheet tore, because you use several together, and so on.
When it finally came out of the oven, he looked really pleased with himself, and rightly so. He’d made a delicious meal.
1 red onion
1 sweet potato
2 garlic gloves, finely chopped
1 red pepper
1 yellow pepper
chop all the veg into small pieces, or slices. toss them in a little olive oil, and roast at 170 for about 20-30 mins ro until it’s all cooked.
allow to cool, the drizzle over 2 tbsp balsamic vinegar and about 200g crumbled feta cheese.
prepare the filo pastry:
you will need about 8 half sheets, with oil or butter brushed inbtween each layer.
spread the cooked veg over the pastry. Fold the long edges in a couple of cm, to stop the filling falling out.
starting at one short end, roll it up like a swiss roll. Transfer it to a baking tray, ensuring the seam is on the bottom. brush with oil or butter, and pop in the oven to bake and brown.
We had this with a few new potatoes, and a green salad