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Leafy Greens & Cheese Rolls


Leafy Greens & Cheese Rolls

Makes 16 rolls


This is a great recipe to use up leafy greens that are in your garden at the end of winter/early spring. I used a combination of broccoli leaves, rainbow chard & kale however any dark leafy green will do. These are great to have on hand in the freezer. Just don’t cook them as long initially, cool & freeze for up to 3 months.


Dark leafy greens should be a daily staple in any diet. In addition to containing, iron, calcium, potassium, magnesium, vitamin C & folate, dark leafy green vegetables (i.e. broccoli, kale, rocket, spinach, parsley, asparagus) contain vitamin K. Vitamin K intake aids calcium metabolism, keeping calcium out of your arteries & skin & keeps in in your teeth & bones, where you want it. Dark leafy greens aid liver detoxification (we all need a bit of that regularly) & contain indole 3 carbinol, which is protective against cancer.


I have specified Careme puff pastry as it’s the best quality & they do a spelt version that is incredible & nutrient rich. However, any butter puff pastry will do. I recommend staying away from the vegetable oil/margarine puff pastry as it contains trans fats which can contribute to heart disease, cardiovascular disease, cancer & diabetes.


Ingredients

2 x Careme butter puff pastry 375g sheets, each sheet cut into 8 peices (the wheat or the spelt)

1 large bunch of dark leafy greens (kale, spinach, silver beet, rainbow chard, broccoli leaves or a combination), tough stems removed, washed & roughly chopped into small pieces.

250 g feta, grated

2 tsp of salt

2 tbsp of olive oil

100g of cheddar, grated

1 cup of cooked, cooled, medium grain rice, brown or white.

3 eggs (2 in the mixture, 1 for glazing), lightly beaten.

1 brown onion, peeled & grated

Black & white sesame seeds to garnish


Method


Preheat oven to 180°C

Cook grated onion & chopped leafy greens in olive oil over medium heat until wilted. Set aside to cool.

Mix all of the ingredients (except 1 egg & the sesame seeds) in a large bowl until well combined.

Place a heaped tbsp of mixture in the middle of each piece of pastry. Roll them up & place on a baking paper lined baking tray, seam down.

Brush each roll with the 1 remaining whisked egg, sprinkle with sesame seeds.

Bake for 20-25 minutes or until golden. If you are freezing the rolls then only cook for 15 minutes, cool & freeze, reheat in the oven for 20-25 minutes from frozen.

Best served with a green salad & some tomato relish or organic tomato sauce.




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