The other day I thought that I would make up a bulk meal to help out a friend who was in a bit of a rough patch. I thought that I would make spinach rolls {in the awesome tin BBQ trays which means that you don’t loose your Tupperware and your friends don’t have any washing up} and then I realised that I had never blogged the recipe and I thought that it would be a good one to share with you {as I have written it out for lots of friends}. 

This is a great vegetarian meal – served up with some steamed veggies or a little fresh salad, this meal gets the thumbs up from both the toddler and the husband {which is quiet the achievement for a veggo meal in this household}.

I use fresh spinach, but you could use frozen if you couldn’t get your hands on fresh {just make sure that you get rid of any excess water before you start so that it doesn’t make your roll soggy at the end}. I also used spring onions in this recipe to cut down on the preparation time. You could use brown onions, but they will need to be cooked a little before added into the mix {where as spring onions can go in raw}. 

SPINACH ROLLS {this is a bulk recipe and makes 21 pieces}

2 bunches of spinach

1 bunch of spring onions

500 grams of cottage cheese

500 grams of ricotta cheese

500 grams of grated cheddar cheese

6 eggs

2 packets of filo pastry

olive oil

sea salt and black pepper

Thinly slice the spinach and spring onions. Mix the cheeses and eggs together, before mixing in the spinach and spring onions. Season with salt and pepper.

Lightly oil your tray. 

Place approximately 1/2 a cup of filling at the end of the filo pastry. Fold the ends up and then roll the pastry around the filling. Place the roll into the tray and repeat until all the filling is finished.

Bake for 45 minutes at 180 degrees until lightly golden and cooked through.

Enjoy hot or allow to cool before covering in foil and freezing. To reheat, defrost your spinach rolls in the fridge {preferably over night} and then reheat in the oven until warmed through.