legumefree

These Silverbeet, Basil and Feta Rolls are a quick and easy lunch or dinner. I’ve actually presented these to very ‘green’ fussy kids in the past and to their parents shock, they have happily enjoyed eating them. I think it has something to do with encasing it in pastry that gets them over the line!

Health benefits

These rolls provide a great source of plant-based nutrients, including vitamin K from the silverbeet and antioxidants from the basil. The quinoa flakes add fibre and protein to the dish, making them a satisfying option for those seeking a well-rounded, nutrient-dense meal. With the option to swap in dairy-free alternatives, they can be made suitable for various dietary needs, offering flexibility without compromising the taste.

Ingredients

For the filling, you will need butter, onion, garlic cloves, bunch silverbeet (also known as Swiss chard or rainbow chard), fresh basil leaves, black pepper, sea salt, lemon zest, a beaten free-range egg, crumbled feta cheese, and quinoa flakes (or rolled oats). For the pastry, Carême All Butter Puff Pastry is recommended, and you’ll need milk (of your choice) and chia seeds for brushing and sprinkling on top.

How to make these silverbeet basil feta rolls

Preheat your oven. Start by sautéing the onion and garlic in butter for a minute, then add the silverbeet and cook for an additional minute until it wilts. Stir in the basil and transfer the mixture to a food processor, leaving any excess liquid behind. Season with black pepper, sea salt, and lemon zest, then add the egg, feta, and quinoa flakes. Process until you reach your desired consistency, adding more quinoa flakes if the mixture is too wet. Allow the filling to cool completely before assembling.

To assemble, halve the puff pastry sheet and divide the filling evenly between the pieces. Roll the pastry and pinch the seam closed, placing the seam side down on a baking tray. Brush with milk and sprinkle chia seeds over the top. Bake until the pastry is puffed and golden.

Serving suggestions and how to store

These silverbeet basil feta rolls are best enjoyed immediately, paired with a tomato chutney for extra flavour. To store, place them in an airtight container in the fridge or freezer. You can also make them ahead of time and bake them when needed, or reheat cooked rolls in the oven.

Vary silverbeet basil feta rolls to suit your dietary needs

For a dairy-free version, replace the feta with a dairy-free feta or cashew sour cream. If you need a garlic-free option, you can omit the garlic or use garlic oil. For those avoiding onions, try substituting with a small bulb of diced fennel. If you’re gluten-free, simply replace the puff pastry with a gluten-free option. The feta can also be replaced with cheddar cheese or parmesan.

If you love these, try our Cheesy Green Pockets or our Mushroom Walnut Sausage Rolls. 

Or for more healthy sausage roll recipes, click HERE.

Print Recipe

5 from 7 votes

Silverbeet Basil Feta Rolls

These Silverbeet, Basil and Feta Rolls are a quick and easy lunch or dinner. Perfect for 'green' fussy kids and delicious too.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Appetizer, Main Course, Snack

Servings: 4

Author: Georgia Harding

Ingredients

Filling

• 2 tbsp butter
• 1 onion/s - finely diced
• 1 clove/s garlic - finely diced
• 1 bunch/s silverbeet -washed, dried and finely chopped
• 1 bunch/s fresh basil leaves - approx. 2 handfuls & finely chopped
• ground black pepper - to taste
• ¼ tsp sea salt - or to taste
• 1 lemon/s - large (zest)
• 1 egg/s - beaten
• 150 g feta cheese - crumbled
• 60 g rolled / flaked quinoa (or rolled oats can be used instead) (½ cup)
• 1 Carême All Butter Puff Pastry (I love their wholemeal spelt)
• 2 tbsp milk (of choice)
• 1 tbsp chia seeds - black

Instructions

• Preheat your oven to 200°C/395°F (fan-forced).
• In a large pan or skillet sauté the onion and garlic in the butter for a minute.
• Add the silverbeet and cook for another minute or so stirring continually until it has just started to wilt.
• Remove from the heat and stir in the basil. Pop this into a food processor, leaving behind any excess liquid.
• Season with black pepper and sea salt and add the lemon zest, egg, feta and rolled quinoa flakes.
• You can process the mixture smooth or leave a little texture, up to you. If the filling seems very wet, add more quinoa flakes or oats. Allow to cool fully before assembling.
• To assemble, halve the sheet of puff pastry and divide the silverbeet filling evenly between the two pieces.
• Roll and pinch together the seam, placing it facing down on the baking tray. Brush with the milk and sprinkle over the chia seeds.
• Bake for approximately 20-30 mins or until the pastry is puffed and golden.

Thermomix

• Chop the garlic, 5 sec speed 5. Add the onion to chop, 5 seconds, speed 5. Add the butter and sauté, 1 min, 100, speed 1.
• Add the silverbeet and cook 1-2 mins, temp 100, speed 2. Drain excess liquid.
• Add the basil, seasoning, lemon zest, egg, feta and rolled quinoa flakes. Process, 15 sec, speed 5 (or until the consistency you are after). You can process the mixture smooth or leave a little texture, up to you. If the filling seems very wet, add more quinoa flakes or oats.
• Allow to cool and assemble and bake as above.

Serve

• Enjoy immediately (I love this served with a beautiful tomato chutney).

Store

• Store in an airtight container in the fridge or freezer.

Make ahead

• You can make these ahead and then bake when needed. Otherwise, cooked rolls can be re-heated in an oven.

Notes

Dairy-free

Replace the feta cheese with a good quality dairy-free feta or cashew sour cream.

Garlic-free

Omit it or replace with garlic oil. 

Onion-free

Omit or replace with a small bulb of diced fennel. 

Gluten-free

Replace the pastry with a gluten-free pastry. 

 

 

I hope you love this lovely vegetarian sausage roll. Let me know, post a comment below. 

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