- 6 large silverbeet leaves, halved lengthways, vein removed
- 500ml (2 cups) passata
- 100g (1 cup) coarsely grated fresh mozzarella
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 1 garlic clove, crushed
- 3/4 cup shredded silverbeet leaves
- 45g (1/4 cup) currants
- 300g fresh ricotta
- 100g Danish feta, crumbled
- 1 egg, lightly whisked
- 1 lemon, rind finely grated
- 1/2 teaspoon ground nutmeg
To make filling, heat oil in a frying pan over medium heat. Stir in onion and garlic for 2 minutes until soft. Stir in silverbeet and currants for 3 minutes or until tender. Transfer to a bowl. Set aside to cool for 20 minutes.
Stir ricotta, feta, egg, lemon rind and nutmeg into the onion mixture. Season.
Preheat oven to 180C. Bring a saucepan of water to the boil over high heat. Blanch silverbeet leaves, in 3 batches, for 1 minute or until just tender. Transfer to a tray lined with paper towel to drain. Pat dry.
Place silverbeet leaves on a chopping board. Place 2 tablespoons of ricotta mixture on 1 short end of 1 silverbeet leaf. Roll up to enclose. Repeat with remaining silverbeet leaves and ricotta mixture.
Pour 375ml (1 1/2 cups) passata into the base of a 20 x 28cm rectangular baking dish. Place rolls in prepared dish. Pour remaining passata over the centre of each row of rolls, avoiding covering the rolls completely. Sprinkle mozzarella over the rolls. Bake for 30-35 minutes or until golden and melted.