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Amaranth Green Rolls
Among the foods I offered tonight were Amaranth Green rolls, based on Anne Gardon's recipe for Lamb's Quarters rolls. These are super easy to make.
- 2 cups cooked, chopped greens (you'll need about 8 cups fresh to end up with this amount--or do what I did and use a mixture of fresh and the ones you've been blanching and stockpiling in the freezer)
- 1 small onion, finely chopped
- 1 cup ricotta cheese
- 1 egg
- 1/2 cup minced fresh herbs (I used parsley, thyme, and oregano)
- Salt and freshly ground black pepper to taste
Wrap 12 sheets filo pastry in a damp towel. The towel will keep them from drying out during the preparation, and make the sheets easier to work with.
Work with 2 sheets of filo at a time. Brush one sheet of filo with olive oil. Lay another sheet on top. Cut in half legnthwise.
Spoon 1-2 Tablespoons greens mixture onto one end of one of the filo half strips. Roll, tucking in the sides as you go. Brush end with olive oil and press to seal. Place on baking sheet, seam side down. Repeat with other half of filo. Repeat with the rest of the filo sheets and the greens mixture.
Bake at 375 F/ 190 C for approx. 20 minutes until golden. Let cool. Slice crosswise to make bite sized appetizers. Makes approx. 12 rolls/24 bite sized.
Leda