Sweet potato and fetta snails

Tasteful Sweet potato and fetta snails Recipe

Roll up these high fibre, vegetarian scrolls for a budget-friendly lunch the whole family will enjoy.
Sweet potato and fetta snails
Prep Time : 0:40 | Cook Time : 0:50 | Total Time : 1:30 | Serving : 4 person.


  • 500g orange sweet potato, peeled, cut into 2.5cm pieces

  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon Moroccan seasoning

  • 2 garlic cloves, crushed

  • 120g baby spinach

  • 2 green onions, thinly sliced

  • 250g packet Uncle Ben’s® Microwave Brown Rice

  • 70g fetta, crumbled

  • 2 tablespoons lemon juice

  • 8 sheets filo pastry

  • Olive oil cooking spray

  • 2 teaspoons sesame seeds

  • 80g mixed salad leaves, to serve


  • Step 1

    Preheat oven to 200C/180C fan-forced. Line 2 baking trays with baking paper.

  • Step 2

    Place sweet potato on 1 prepared tray. Drizzle with 1/2 the oil. Sprinkle with seasoning. Toss to coat. Bake for 25 minutes or until tender. Roughly mash (see note).

  • Step 3

    Meanwhile, heat remaining oil in a large frying pan over medium heat. Cook garlic and spinach, stirring, for 2 minutes or until just wilted. Add onion and rice. Cook, stirring, for 1 minute or until heated through. Remove from heat. Transfer to a large bowl. Add sweet potato, fetta and lemon juice. Season with salt and pepper. Mix well. Cool for 20 minutes.

  • Step 4

    Place 1 sheet of filo pastry on a flat surface. Spray with oil. Place another sheet on top. Spray with oil. Place 1/4 of the sweet potato mixture along 1 long edge and roll pastry up to enclose filling. Curl log to form a coil. Carefully place on remaining prepared tray. Repeat with remaining filo, oil and sweet potato mixture to make 4 coils. Spray coils with olive oil. Sprinkle with sesame seeds. Bake for 25 minutes until pastry is golden. Serve warm or cold, with mixed salad leaves.

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