These tasty filo pastry rolls with roasted capsicum & feta are ideal with a salad on hot summer nights or perfect for an easy to heat snack at any time of day. Even better, they’re freezer friendly!
When you’re planning to batch cook and freeze for easy dinners and busy nights, filo pastry isn’t the first that comes to mind. Whilst it can be tricky to work with (practice makes perfect!) filo pastry freezes well and tastes consistently delicious.
With the sweetness of red capsicum and the salty bite of feta cheese they’re winners for kids and adults alike.
Here’s how to make them for your family. We do suggest doubling the batch if you want to freeze them – sometimes there’s never enough left to make it to freezer!
Freezer Friendly Recipe: Filo Pastry Rolls with Roasted Capsicum & Feta
- 2 red capsicums (bell peppers)
- olive oil
- 100g (3½oz) ricotta
- 200g (7oz) feta, grated or finely chopped
- 1 cup cooked white rice
- 2 tablespoons chopped basil
- Freshly ground black pepper
- Approx ½ packet of filo pastry, thawed
- Melted butter
Step 1. Place capsicums on an oven tray and drizzle with oil. Bake in 180°C (350°F) oven for approx 40 mins or until slightly charred and softened. Place in a bowl and cover with cling wrap and leave to cool. Remove skin and seeds and roughly chop the flesh.
Step 2. In a large bowl combine the ricotta, feta, rice, basil, pepper and roasted capsicum. Mix well to combine.
Step 3. Place a sheet of filo on your work surface and cover remaining pastry with a damp tea towel.
Step 4. Brush the sheet of pastry with melted butter then cover with another sheet. Brush with more butter then run a knife down the middle of the pastry, lengthwise, then cut them down the middle too. You now have four long rectangles of pastry.
Step 5. Place a spoonful of mixture at one end of each rectangle then roll up the pastry to form a log.
Step 6. Brush the top with a little more melted butter. Repeat with remaining filling and pastry.
Handy tips for Freezer Friendly Recipe: Filo Pastry Rolls with Roasted Capsicum & Feta
Freeze: ‘Flash freeze’ the logs on a tray lined with baking paper then transfer to a freezer bag or plastic container.
Defrost: In the fridge or you can cook these from frozen.
Cook: Place on a tray lined with baking paper, allowing some room between logs. Bake in 180°C (350°F) oven for 15-20 mins or until golden brown (longer for frozen pastries).
Seasonal: If red capsicums are not in season or green is much cheaper, feel free to switch up your capsicum choice.
Makes approx 36-40 logs.
Recipe from Frost Bite: Easy Cooking for Your Freezer