Makes 6 spring rolls
Preparation: 30 minutes
Cooking time: 45 minutes
Oven temperature: 200°C
- 1kg mixed diced vegetables (butternut, baby marrow, sweet pepper, red onion and cauliflower)
- 30ml olive oil
- 15ml Cajun spice
- 200g feta, crumbled
- 6 sheets phyllo pastry
- 125ml butter, melted
1. Preheat the oven. Mix the vegetables with the oil and spices, spread in a single layer on a baking tray and roast until cooked and tender – about 25 minutes. Remove from the oven, crumble the feta on top and check the salt and pepper seasoning. Allow to cool.
2. Work with one sheet of phyllo at a time: brush all over with butter, spoon one-sixth of the cooked vegetables in a line across the width of the dough, fold the sides over the filling and roll up tightly into a fat cigar shape. Arrange on a greased baking tray and repeat with the rest of the dough and filling.
3. Brush the rolls on the outside with butter and bake for about 20 minutes or until golden-brown and cooked through. Serve with your favourite dipping sauce – my favourite is sriracha-mayo.
Tip: Steam the vegetables quickly if you’re pressed for time.