Ingredients
Silverbeet, Chicken, Feta and Pinenut Roll
- 1 onion, peeled and halved
- 50 g Butter
- 250 g silverbeet, roughly chopped
- 50 g toasted pinenuts
- 150 g crumbly feta cheese
- 250 g ricotta cheese
- 100 g Grated Parmesan Cheese
- 1/4 cup chopped coriander
- 1/2 tsp ground nutmeg
- zest of 1 small lemon
- Salt & pepper to taste
- 1 cup cooked chicken, shredded
- 1 egg, lightly beaten
- 8 sheets filo pastry, for brushing pastry
- melted butter or oil spray, for brushing pastry
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat over to 180C.
Place onion in TM bowl, chop 3 sec/sp 5. Scrape down bowl.
Add butter, saute 3 mins/120/sp 1
Add half of silverbeet to onion mixture, chop 3 sec/sp 5. Add remaining silverbeet and repeat (chop 3 sec/sp 5)
Cook 2 min/100/sp 1
Once cooked, tip silverbeet mixture into a sieve or colander and press excess moisture out with a rubber spatula (this stops the pastry going soggy).
Place silverbeet mixture in thermoserver to keep warm.
While doing above steps, you can either cook up chicken thighs (approx 4) or chicken breasts (approx 2) in pan on stovetop , then use TM bowl to shred chicken (10 sec/sp 4/reverse sp), or add cold shredded chicken to thermoserver.
Add remaining ingredients (pinenuts, feta, ricotta, parmesan, coriander, nutmeg, lemon zest, salt and pepper, and egg) to thermoserver and mix well with a spatula.
Place a sheet of filo pastry on bench top, and brush with melted butter or spray with oil ... repeat until all 8 sheets are layered and coated with butter or oil.
Form the silverbeet mixture into a sausage shape along the long edge of the pastry, leaving a 3 cm border at the sides.
Turn in the sides of the pastry like an envelope and roll it up gently and loosely to fully enclose the filling, forming a log shape.
Transfer filo log to a baking tray, and brush the outside once more with butter or spray with oil, and bake until golden brown - approximately 40 mins
Let baked filo log rest for 5 minutes before cutting, then slice and serve with a green salad
Tip
To make this a vegetarian dish, omit chicken.
This recipe is also a good way to use up leftover chicken, or turkey after a roast.
This recipe is adapted and converted from Annabel Langbein's Silverbeet, Feta and Pinenut Roll
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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