Creamy sweet potato phyllo rolls
Phyllo rolls with a creamy sweet potato filling flavored with almonds, thyme and spinach. Perfect as finger food or as an appetizer.
Servings: 15 pieces
Calories: 391kcal
Ingredients
- 6 sheets phyllo dough
- 1 sweet potato
- 100 g black olives
- 15 cubes of frozen spinach
- 1 clove garlic
- 100 ml almonds
- 10 twigs of thyme
- 1 tbs fresh lemon juice
- 2 tsp sambal oelek
- 1 tbs syrup
- Oliv oil
- Salt
Instructions
- Preheat the oven to 390°F.
- Peel and dice the potato. Boil until soft.
- Chop the garlic and fry in oil with the spinach.
- Mix olives, almonds and thyme.
- Add the the potato and spinach to the food processor and mix into a smooth batter. Season with salt and pepper.
- Place double sheets of phyllo* on a flat surface and brush the top sheet with olive oil.
- Cut the sheet into rectangles that are about 10x15cm and put a string of the sweet potato mix on one of the short sides of the sheet.
- Fold the edges on the long side of the sheet and roll with the potato mix in the middle.
- Place the rolls on a baking sheet lined with baking paper and bake for about 25 minutes or until golden brown. Turn the rolles after 10 minutes to keep the bottom crispy.
Notes
* Keep the rest of the phyllo dough under a damp towel to prevent it from drying.
Nutrition
Calories: 391kcal | Carbohydrates: 65g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Sodium: 661mg | Potassium: 179mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2314IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 4mg