Gluten-free sweet potato and fetta rolls

STEP 1

Preheat oven to 220°C. Line 2 baking trays with baking paper. Place the sweet potato in a saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 15 mins or until the sweet potato is soft. Drain. Set aside for 15 mins to cool.

STEP 2 

Meanwhile, heat the oil in a small frying pan over high heat. Cook the onion, stirring, for 3 mins or until soft. Add the Moroccan seasoning and garlic and cook, stirring, for 1 min or until fragrant. Transfer to a bowl.

STEP 3

Add spinach to the frying pan. Place over medium heat. Cook, stirring, for 1-2 mins or until the spinach wilts. Transfer to a plate. Set aside to cool slightly. Squeeze excess liquid from the spinach. Finely chop.

STEP 4

Add the sweet potato and chickpeas to the onion mixture. Use a fork to mash until combined. Add the spinach and fetta and stir to combine. Divide into 6 portions.

STEP 5 

Place 1 pastry half on a clean work surface. Shape 1 portion of sweet potato mixture into a log. Place along the long edge of the pastry half. Spray the opposite edge with olive oil spray. Roll up pastry to enclose filling. Spray with olive oil spray. Sprinkle with the sesame seeds and poppy seeds. Cut into 6 pieces. Place, seam-side down, on the lined trays. Repeat with the remaining sweet potato portions, pastry halves, sesame seeds and poppy seeds. Bake for 20 mins or until golden brown.