Time: 45 minutes. Serves: 4-6


  • 6 sheets of filo pastry

  • 30g butter, melted

  • Tuna Filling

  • 425g can of tuna in oil, drained

  • 6 spring onions, finely sliced

  • 1 clove garlic

  • ½ bunch silverbeet, finely chopped, wilted

  • 300g ricotta

  • ½ cup Parmesan, grated

  • 4 sprigs dill

  • Zest ½ lemon

  • Salt and pepper

  • 1 tbs. poppy seeds


  • 1.

    Pre heat the oven to 180C.

  • 2.

    In a large bowl, combine all the tuna filling ingredients. Mix together well.

  • 3.

    For the filo, place the pastry on a bench. Brush the filo with the butter. Brush the second piece of filo with butter and then sandwich on top of the first. Repeat the process with the remaining pastry.

  • 4.

    Spoon filling on the bottom end of filo, lengthways. Leave a 4 cm border on each side. Fold these sides in. Now fold over to for a sausage roll. Brush with the remaining butter and sprinkle with poppy seeds.

  • 5.

    Bake in the oven for 30 minutes or until golden brown.

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