Butternut, feta & chilli rolls from Bazaar: Vibrant Vegetarian Recipes (page 75) by Sabrina Ghayour

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Notes about this recipe

  • London_Mummy on January 22, 2026

    This had a very good flavour. I simplified this recipe for a weeknight dinner by making a rectangular open tart instead of individual rolls. Therefore, instead of mixing all the filling ingredients together, I used a layer of ricotta & then topped it with the vegetable part of the filling. Also to save time, I used frozen chunks of butternut squash (actually, I thought I had two bags but then realized one bag was mango chunks so I had to add some frozen parsnip slices to the frozen butternut squash chunks: nobody noticed). Since I had to substitute ricotta for feta, I added extra salt & some lemon juice. It was looking a little dry before I baked it so I drizzled a little olive oil on it, too.

  • abeuseli on December 16, 2023

    Really like these, nice and spicy and great to make smaller versions for picnics etc

  • Anea25 on September 27, 2023

    nice and flavourful - really enjoyed these with a bowl of soup they are quite easy to make too!

  • JJ2018 on June 14, 2019

    We enjoyed these but probably unlikely to rush to repeat. Recipe is nicely spiced but it’s just quite a soft filling and so wasn’t working for us texturally

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