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Gluten-free sweet potato and feta rolls

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  • Gluten free

Planning a party? Make these sweet potato and feta rolls for an easy vegetarian starter. Golden, crunchy and delicious, they’re sure to impress your guests.

  • Makes36
  • Cook time40 minutes
  • Prep time25 minutes, + 15 mins cooling time

Ingredients

  • 600g gold sweet potato, peeled, coarsely chopped
  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 1 tbs Masterfoods Moroccan Seasoning
  • 1 garlic clove, crushed
  • 1 bunch spinach, trimmed, coarsely chopped
  • 400g can chickpeas, rinsed, drained
  • 100g fetta, crumbled
  • 600g pkt Coles Gluten Free Puff Pastry Sheets*, halved lengthways
  • 1 tsp sesame seeds
  • 1 tsp poppy seeds

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 220°C. Line 2 baking trays with baking paper. Place 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 sweet potato is soft. Drain. Set aside for 15 mins to cool.
  2. 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.
  3. Step 3

    Add spinach to frying pan. Place over medium heat. Cook, stirring, for 1-2 mins or until spinach wilts. Transfer to a plate. Set aside to cool slightly. Squeeze excess liquid from spinach. Finely chop.
  4. Step 4

    Add sweet potato and chickpeas to onion mixture. Use a fork to mash until combined. Add spinach and fetta and stir to combine. Divide into 6 portions.
  5. Step 5

    Place 1 pastry half on a clean work surface. Shape 1 portion of sweet potato mixture into a log. Place along long edge of pastry half. Spray 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 lined trays. Repeat with remaining sweet potato portions, pastry halves, sesame seeds and poppy seeds. Bake for 20 mins or until golden brown.

    Gluten-free sweet potato and feta rolls

    Gluten-free sweet potato and feta rolls
    • Makes36
    • Cook time40 minutes
    • Prep time25 minutes, + 15 mins cooling time
    Ingredients
    • 600g gold sweet potato, peeled, coarsely chopped
    • 1 tbs olive oil
    • 1 brown onion, finely chopped
    • 1 tbs Masterfoods Moroccan Seasoning
    • 1 garlic clove, crushed
    • 1 bunch spinach, trimmed, coarsely chopped
    • 400g can chickpeas, rinsed, drained
    • 100g fetta, crumbled
    • 600g pkt Coles Gluten Free Puff Pastry Sheets*, halved lengthways
    • 1 tsp sesame seeds
    • 1 tsp poppy seeds
      Description

      Planning a party? Make these sweet potato and feta rolls for an easy vegetarian starter. Golden, crunchy and delicious, they’re sure to impress your guests.

      Method
      1. Step 1

        Preheat oven to 220°C. Line 2 baking trays with baking paper. Place 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 sweet potato is soft. Drain. Set aside for 15 mins to cool.
      2. 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.
      3. Step 3

        Add spinach to frying pan. Place over medium heat. Cook, stirring, for 1-2 mins or until spinach wilts. Transfer to a plate. Set aside to cool slightly. Squeeze excess liquid from spinach. Finely chop.
      4. Step 4

        Add sweet potato and chickpeas to onion mixture. Use a fork to mash until combined. Add spinach and fetta and stir to combine. Divide into 6 portions.
      5. Step 5

        Place 1 pastry half on a clean work surface. Shape 1 portion of sweet potato mixture into a log. Place along long edge of pastry half. Spray 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 lined trays. Repeat with remaining sweet potato portions, pastry halves, sesame seeds and poppy seeds. Bake for 20 mins or until golden brown.