- 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
- 1 ONION, FINELY CHOPPED
- 1/2 BUNCH SILVERBEET TRIMMED, LEAVES AND STEMS CHOPPED
- 1 CLOVE GARLIC, CRUSHED
- 1 CUP GRATED PUMPKIN
- 1/2 BUNCH SPINACH FINELY CHOPPED
- 1 CUP FRESH RICOTTA
- 2 TEASPOONS FINELY GRATED LEMON RIND
- ⅓ CUP FLAT-LEAF PARSLEY LEAVES, FINELY CHOPPED
- ⅓ CUP FINELY GRATED PARMESAN
- SEA SALT
- BLACK PEPPER
- 4 SHEETS PUFF PASTRY
- 1 EGG, LIGHTLY BEATEN
- Place a large deep-sided non-stick frying pan over medium-high heat. Add the oil, onion and silverbeet stems and cook, stirring, for 4 minutes or until soft and golden. Add the garlic and pumpkin and cook for 3 minutes or until soft. Add the silverbeet and spinach leaves and cook for 1 minute or until wilted.
- Transfer the greens mixture to large a bowl. Add the ricotta, lemon rind, parsley, parmesan, salt and pepper and mix to combine. Refrigerate until cool.
- Preheat oven to 220°C Line a large baking tray with non-stick baking paper. Cut the pastry sheet in half to make 2 x 13.5cm x 18cm (5½ in x 7 in) rectangles and place on the tray. Divide the greens mixture between the pastry, arranging it in logs along one of each long edge. Brush the other long edges with the beaten egg and roll to enclose the filling. Cut each roll in half to make 4 in total. Turn the rolls, seam-side down, on the trays. Score the tops with a sharp knife and brush with the remaining egg.
- Bake for 25 minutes or until the pastry is puffed and golden brown. Allow the rolls to cool on the tray for 10 minutes before serving.
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- ( WE WILL MAKE THIS IN THE AIRFRYER)
