Leftover Roast Potato Filo Rolls Recipe | The Good Carb
Easy recipe for potato filo rolls using left over roasted potatoes
Ingredients
- 400g roast potatoes, crushed
- One and a third cup fresh baby spinach, chopped
- Half cup roast red pepper
- 1 x 375g pack of filo pastry
- Olive oil or butter
- 300g ricotta, drained well
- 300g Greek fetta, crumbled
- 4 spring onion, finely sliced
- 10g pack of dill, finely chopped
- 1/2 cup basil leaves, finely chopped
- Salt and pepper
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