By This recipe combines the earthy flavors of red amaranth and beetroot with crisp filo pastry for a delicious, nutrient-rich dish. Perfect as an appetizer or a light meal.
Ingredients:
- Filo pastry sheets: 6-8 sheets
- Red amaranth leaves: 2 cups, washed and chopped
- Beetroot: 1 medium, peeled and grated
- Onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
- Feta cheese (optional): 1/2 cup, crumbled (substitute with tofu for a vegan version)
- Olive oil: 2 tbsp + extra for brushing
- Cumin seeds: 1/2 tsp
- Salt and pepper: to taste
- Lemon juice: 1 tbsp
- Fresh dill or parsley (optional): for garnish
Instructions:
- Preheat the oven to 180°C (350°F).
- Sauté the filling:
- Heat 2 tbsp of olive oil in a pan over medium heat.
- Add cumin seeds and let them sizzle for a few seconds.
- Add chopped onion and garlic, and sauté until the onion is translucent.
- Stir in the grated beetroot and chopped red amaranth leaves. Cook for 5-7 minutes until the mixture softens and any excess moisture evaporates.
- Season with salt, pepper, and lemon juice. If using, mix in the feta cheese or tofu. Let the filling cool slightly.
- Prepare the filo sheets:
- Lay one filo sheet on a clean surface and brush it lightly with olive oil. Layer another sheet on top and repeat until you have 3-4 sheets stacked.
- Assemble the rolls:
- Place a portion of the filling along one edge of the stacked filo sheets, leaving a border for folding.
- Roll the filo sheet gently to form a log, tucking in the sides as you roll.
- Bake:
- Place the rolls on a lined baking tray and brush them with a little more olive oil.
- Bake for 20-25 minutes or until the pastry is golden and crisp.
- Serve:
- Let the rolls cool for a few minutes before slicing into bite-sized pieces.
- Garnish with fresh dill or parsley and serve warm with a yogurt dip or mint chutney.
Enjoy this crispy, vibrant, and flavorful dish as a starter or a snack!
