PUMPKIN, SPINACH AND CHEESE FILLED ROTI
Quick and healthy for a weeknight vegetarian dinner – great in winter when both spinach or silverbeet and pumpkin are in abundance. Top with sweet chilli sauce, hot chilli sauce, caramelised onion jam, or sour cream. Any flatbreads can be substituted and I have also made these successfully with tortillas. For a more substantial meal serve with a vegetable soup or a side salad.
2 roti – I used 25 cm square ones, but you can use any flatbread or tortilla
1 small onion, finely chopped
1 tbsp oil
2 cloves garlic, finely chopped and crushed
1 cup grated pumpkin or butternut
1-2 cups shredded fresh spinach or silverbeet
½ – 1 tsp chilli flakes
1 cup grated cheese
Caramelised onion jam
Sweet chilli sauce
Heat the oil in a small pan over medium heat and fry the onion for about 5 minutes or until softened. Add the garlic, chilli flakes and grated pumpkin or butternut. Toss in the finely shredded spinach or silverbeet and heat the mixture until it is all soft and cooked through. You may need to add a tablespoon or two of water to keep it from sticking to the pan. Season with salt and pepper.
Place a roti or flatbread in a lightly greased pan and spread the mixture over the top. Sprinkle the cheese over and then the other roti or flatbread on top.
Cook for 3-4 minutes over low heat, or until the cheese has melted and the filling is heated through.
Serve with toppings of caramelised onion jam, sweet chilli sauce, hot chilli sauce or sour cream.