step by step guide to prepare quick Sweet potato and fetta snails

How is everything? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Sweet potato and fetta snails. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sweet potato and fetta snails is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Sweet potato and fetta snails is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 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

Method

  • 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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