Method

Serves 8

1. For the parmesan pastry, Using the fine grater blade, grate the parmesan in the processor. Replace the grater blade with the processor blade. Add flour and butter to the bowl with the cheese. Process until mixture resembles fine breadcrumbs. Add the egg and 1 tablespoon water and process until the dough just starts to come together, adding remaining water if necessary.

2. Turn the dough onto a lightly floured surface and knead lightly until smooth. Cut in half and shape into a disc. Wrap in greaseproof paper and refrigerate for 30 minutes.

3. Wash, dry and shred the silverbeet leaves. Preheat oven and large flat baking tray to 180°C.

4. Heat the oil in a frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the spinach and cook, stirring, for 1 minute. Remove from heat and set aside until wilted. Transfer to a large bowl. Add eggs to the warm silverbeet mixture. Add ricotta, feta and parsley. Season with salt and pepper.

5. Roll 1 piece dough out to 30cmx25cm rectangle. Sprinkle over 11/2 tablespoons breadcrumbs. Spoon half the spinach mixture along the long edge closest to you. Roll up tightly. Repeat with remaining pastry, breadcrumbs and filling. Brush the tops with water and sprinkle with sesame seeds.

6. Place the rolls onto a sheet of baking paper and slide onto the hot tray. Bake 40-45 minutes or until golden and cooked through. Stand 5 minutes before slicing.