Silverbeet and Pumpkin Wraps

Jenny Smith
Jenny Smith

Yield: 1 large platter

Dish: Entrée & Finger Food

Cuisine: Entrée & Finger Food


  • 1 bunch of silverbeet (slightly dry older silverbeet works best)
  • 1/2 cup of Arborio rice
  • 1 pumpkin
  • 1 packet of feta cheese
  • Olive oil
  • 1/2 tsp of turmeric, 1 tsp cumin, 1 tsp paprika, 1 tsp cinnamon, 1 tsp ginger (or 4-5 tsp Moroccan spices)


  1. Put pumpkin on to bake at 180°C for 50 minutes and cook until soft through
  2. Cook rice
  3. De-seed pumpkin and remove flesh from skin then blend until smooth
  4. Mix together: rice, crumbled feta, pumpkin and spices
  5. Remove the white silverbeet stork and cut the leaves in half and then again into quarters if the leaves are really large
  6. Place the pumpkin filling in the centre and roll
  7. Place silverbeet rolls in a roasting tray and drizzle over a little olive oil
  8. Bake for 30 minutes at 180°C
  9. Remove from heat and cool until the silverbeet drys and is ready to eat
  10. Serve with tomato relish

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Keywords: Silverbeet and Pumpkin Wraps, Silverbeet, Pumpkin, Wraps