Spinach, Pumpkin & Feta Rolls
•Snacks
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| Serves | Prep. Time |
|---|---|
| 4 | 20 mins |
For lunch, dinner or a snack for you or the kids, these spinach, pumpkin and feta rolls are a favourite all round!
Ingredients
- 4 mountain bread wraps
- 800g raw pumpkin, cut into cubes
- 1 onion, diced finely
- 1 garlic clove, crushed
- 250g frozen spinach or fresh, chopped
- 160g danish feta
- 1 egg, whisked
- 1 tbsp sesame seeds
Method
- Preheat oven to 175 degrees. Line a baking tray with baking paper and place pumpkin on the tray. Drizzle with a little olive oil and season with salt and pepper .Cook until soft, approximately 45 minutes.
- Remove from the oven and allow to cool slightly.
- In a mixing bowl, add the pumpkin and mash slightly with a fork.
- Pan fry onion and garlic until the onion is clear. Stir through the feta.
- Wilt the baby spinach by microwaving for 30 seconds. Add the baby spinach to the bowl. Season with salt and pepper and add any herbs of choice. Mix well.
- Divide the mixture into 4 serves by placing one serve along with each wrap.
- Roll up and place on a lined baking tray. Brush with the egg and top with sesame seeds.
- Bake for 35 minutes or until golden brown.
| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 269 | 12g | 31g | 12g |
