Pumpkin, Spinach and Barley Rolls
Pumpkins are not only delicious but also packed with nutrients. They are a great source of vitamin A, vitamin C, and fiber.
This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 500 gram Pumpkin
- 200 gram Spinach
- 200 gram Barley
- 1 piece Onion
- 2 clove Garlic
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 tablespoon Lemon juice
- 20 gram Fresh parsley
Instructions
- Preheat the oven to 180°C (350°F).
- Cut the pumpkin into small cubes and place them on a baking tray. Drizzle with olive oil, sprinkle with salt and pepper, and roast in the oven for 20 minutes or until tender.
- Cook the barley according to the package instructions.
- In a pan, heat olive oil and sauté the onion and garlic until translucent.
- Add the spinach and cook until wilted.
- In a large bowl, combine the roasted pumpkin, cooked barley, sautéed spinach mixture, ground cumin, dried oregano, lemon juice, salt, and black pepper. Mix well.
- Take a sheet of phyllo pastry and place a spoonful of the pumpkin and spinach mixture at one end. Roll the pastry tightly, folding in the sides as you go. Repeat with the remaining mixture and pastry sheets.
- Place the rolls on a baking tray lined with parchment paper and brush with olive oil.
- Bake in the preheated oven for 20 minutes or until golden brown.
- Remove from the oven and let them rest for 10 minutes.
- Garnish with fresh parsley before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 55g19%
- Sugars 8g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.