2 cups mixed vegetables, cut into 0.5cm cubes (carrot, sweet potato, red capsicum, pumpkin)
1 tablespoon olive oil
150g Australian feta cheese, crumbled
100g Australian ricotta cheese, crumbled 3 spring onions, finely chopped
1 tablespoon finely chopped basil
1 egg, lightly beaten
freshly ground pepper, to taste 15 sheets filo pastry
30g Australian butter, melted, green salad for serving
1. Place vegetables in a baking tray and toss lightly with oil. Bake at 200C for 20 minutes, turning occasionally until golden brown and cooked through. Cool.
2. Combine the roasted vegetables, cheese, spring onions, basil, egg and pepper in a bowl.
3. Cut filo sheets in half crossways. Lightly brush each filo sheet with butter and fold in half again. Place one tablespoon of vegetable mixture 2cm from the top edge of pastry. Fold in the sides of pastry and roll up to enclose filling.
4. Place filo rolls on a non-stick baking tray and lightly brush with butter. Bake at 200C for 15 minutes or until lightly browned. Serve warm or cold with salad.
Tip: Serve with your favourite chutney or relish.