Recipe from Frost Bite: Easy Cooking for Your Freezer
I’m not a huge fan of filo pastry as it is quite fiddly, but it freezes well and tastes delicious.
2 red capsicums (bell peppers)
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
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.
In a large bowl combine the ricotta, feta, rice, basil, pepper and roasted capsicum. Mix well to combine.
Place a sheet of filo on your work surface and cover remaining pastry with a damp tea towel.
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.
Place a spoonful of mixture at one end of each rectangle then roll up the pastry to form a log.
Brush the top with a little more melted butter. Repeat with remaining filling and pastry.
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).
Makes approx 36-40 logs