Butternut and Spinach Rotolo

Today I have another delicious vegetarian meal, and I promise even the biggest of meat-lovers won’t miss the meat.  It is so tasty, full of vegetables and a completely satisfying as a meal.  This dish is the perfect dinner if you feel like comfort food without the unhealthiness that normally comes with classic comfort food.



This is based on a Jamie Oliver recipe, however I changed it up a bit to make it a little more South African and added an extra veg (because you can never have enough).  In the original recipe Jamie adds nutmeg to his spinach but I decided to leave out the nutmeg (mainly because I didn’t have any) and added thinly sliced chilli.  The spinach with the chilli tastes exactly like the im’fino my family cook Florrie used to make us with phutu when I was younger.  Im’fino and phutu is wild spinach with maize meal, a traditional South African dish. YUM!! Hopefully sometime soon in the future Florrie will feature on this blog, she is honestly one of the best cooks ever!



I made my own pasta but of course shop bought pasta sheets work perfectly fine, just following the instructions on the packet. Just one tip before you go ahead and make this rotolo – don’t put too much filling on the pasta because as you roll it up its becomes to big and starts to squish out.  It certainly isn’t the prettiest dish I have ever made, but it tastes amazing!


Butternut and Spinach Rotolo

Adapted from Save with Jamie, Jamie Oliver

Serves 4-6

  • 1,2 kg butternut, cooked in to oven for 1,5-2 hours until soft.  Remove the skin, deseed and mash with a fork
  • 1 onion, roughly chopped
  • 1 tsp dried thyme
  • 400g frozen spinach
  • 150g frozen broccoli
  • 1 chilli, thinly sliced
  • 4 cloves garlic, crushed
  • 2 tins of tomato
  • 1 Tbsp tomato puree
  • 1 Tbsp brown sugar
  • 100g feta
  • 6 sheets (15x20cm) pasta
  • Optional: parmesan
  • Olive oil
  • Salt and pepper
  1. Preheat the oven to 180 C
  2. Put a pot on medium heat with a splash of olive oil and the garlic
  3. After 2 minutes add the tin tomatoes, tomato puree, sugar and 1/4 tin of water and cook for about 5 minutes then take off the heat
  4. In another pan on medium heat, add a splash of olive oil and the onion, thyme and chilli
  5. Cook until the onion is soft then add the spinach and broccoli and season
  6. Cook with the lid on until the water have evaporated and the spinach and broccoli are soft
  7. To assemble: pour the tomato sauce into a shallow oven proof dish
  8. Place the pasta on a floured surface, add a layer of butternut, followed by a spinach layer then crumble with feta
  9. Slowly roll up the pasta sheet, cut into 3-4 pieces and place cut-side up in the sauce
  10. Repeat with the remaining pasta
  11. Season and grated some parmesan over if you want so extra cheese
  12. Place in to oven for 20-30 minutes

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2 thoughts on “Butternut and Spinach Rotolo

  1. Yes! 🙂 It looks really hard but it is surprisingly easy but you do need more space than you have in your tiny kitchen!

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