Prep Time 20 mins
Cook Time 40 mins
2 large bunches of spinach or sliverbeet or 500g frozen spinach
1 medium onion, finely chopped
2 large carrots, grated
1 bunch parsley, chopped
150g mozzarella cheese, grated
150g feta cheese, crumbled
1 clove garlic, crushed
1tsp each of cumin and coriander
1 400g tin of chickpeas, drained and rinsed
1 tsp salt and pepper
Preheat fan forced oven to 160°C.
If using fresh spinach or silverbeet rinse and chop; heat through in pan for 3-4mins till soft. Cool slightly and squeeze out water. If using frozen- thaw and squeeze out excess liquid.
Mix spinach, 2 eggs, mozzarella, parsley, and half the salt & pepper in a mixing bowl.
Place baking paper on a tray and spray with cooking oil. Spread the spinach mixture on to the sheet and press flat, about 25cm X 38cm.
Bake12-15mins. Set aside to cool for 10 mins. It will be the texture and look like a seaweed nori mat.
In a skillet pan sauté the onion in olive oil for 2 minutes, add carrots cook for further 2 minutes. Take off heat and mix in feta cheese, egg, cumin, coriander, remaining salt and pepper.
Use food processor to puree chickpeas, add to carrot mix.
Spread the carrot and chickpea mixture over the now cool spinach mat, not quite to the edges or it will spill when you roll it up.
Carefully roll the spinach mat and filling. Bake for 25 minutes. Leave at least 5-10 minutes before slicing.