Silverbeet And Ricotta Rolls | Donna Hay

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 5 cups (250g) shredded silverbeet (Swiss chard) leaves
• 1½ cups (360g) ricotta
• 1 cup (70g) sourdough breadcrumbs
• ⅓ cup dill leaves, finely chopped
• ¼ cup chives, chopped
• ½ cup flat-leaf parsley leaves, finely chopped
• sea salt and cracked black pepper
• 3 sheets frozen puff pastry, thawed and halved
• 1 egg, lightly beaten
• poppy seeds, for sprinkling
• natural Greek-style (thick) yoghurt, to serve
• dukkah, to serve