Crispy golden sweet potato and zucchini rosti wrapped around a creamy Mediterranean-inspired filling of spinach, feta, and sun-dried tomatoes. These rolls are delicious for breakfast, brunch, lunch, or a light vegetarian dinner.
Ingredients
For the Rosti
2 medium sweet potatoes, about 1½ lb (680 g), peeled
2 medium zucchini, about 1 lb (450 g)
2 large eggs
½ cup (50 g) grated Parmesan cheese
2 tbsp all-purpose flour or gluten-free flour
1 tsp garlic powder
½ tsp dried oregano
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil
For the Spinach-Feta Filling
5 oz (140 g) fresh baby spinach
5 oz (140 g) feta cheese, crumbled
⅓ cup (55 g) sun-dried tomatoes, finely chopped
4 oz (115 g) cream cheese, softened
1 garlic clove, minced
½ tsp dried oregano
¼ tsp black pepper
1 tbsp fresh lemon juice
1 tbsp chopped fresh parsley, optional
Instructions
- Prepare the vegetables
Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper and lightly brush it with olive oil.
Coarsely grate the sweet potatoes and zucchini.
Place the grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible. Repeat with the sweet potato.
This step is very important because excess moisture can make the rosti soft and difficult to roll.
- Make the rosti mixture
In a large bowl, combine:
Grated sweet potato
Squeezed zucchini
Eggs
Parmesan
Flour
Garlic powder
Oregano
Smoked paprika
Salt
Black pepper
Mix thoroughly until everything is evenly combined.
- Form the large rosti
Transfer the mixture to the prepared baking sheet.
Using your hands or the back of a spoon, spread it into an even rectangle approximately 10 × 14 inches (25 × 35 cm) and about ¼-inch thick.
Try to keep the thickness consistent so the rosti cooks evenly.
Brush the surface lightly with olive oil.
- Bake
Bake for 20–25 minutes, or until the edges are golden and the center is set.
For extra browning, switch the oven to broil/grill for 1–2 minutes at the end, watching carefully so it doesn’t burn.
Remove from the oven and allow it to cool for about 5–10 minutes.
- Prepare the spinach
While the rosti is baking, heat a skillet over medium heat.
Add the spinach and cook for 1–2 minutes, just until wilted.
Transfer it to a bowl and let it cool slightly. Squeeze out any excess liquid and roughly chop it.
- Make the filling
In a bowl, combine:
Cream cheese
Crumbled feta
Cooked spinach
Sun-dried tomatoes
Garlic
Oregano
Black pepper
Lemon juice
Parsley
Mix until creamy but still slightly textured.
Taste before adding additional salt because feta and sun-dried tomatoes can already be quite salty.
- Fill the rosti
Spread the spinach-feta mixture evenly over the cooled rosti, leaving about ½ inch around the edges.
Don’t spread the filling too thickly, or the roll may be difficult to close.
- Roll
Starting from one of the shorter ends, carefully roll the rosti into a tight log.
Use the parchment paper to help lift and guide the rosti as you roll.
If a small crack appears, don’t worry—the filling will help hold everything together.
- Final bake
Place the rolled rosti seam-side down on the baking sheet.
Brush lightly with olive oil and return to the oven for 8–10 minutes.
This final bake helps the roll become firmer and allows the filling to warm through.
- Rest and slice
Allow the roll to rest for 5–10 minutes before slicing.
Use a sharp serrated knife to cut it into thick slices.
Garnish with fresh parsley, crumbled feta, or a little chopped sun-dried tomato.
Serving Suggestions
Serve warm with:
Tzatziki
Greek yogurt with lemon and herbs
Fresh tomato salad
Cucumber and feta salad
Mixed greens
Roasted vegetables
Avocado
Poached or fried eggs
For a Mediterranean platter, serve slices alongside hummus, olives, cucumber, tomatoes, and a simple green salad.
ALL NUT & ALLERGEN INFORMATION
Does this recipe contain nuts?
No. The recipe as written contains no peanuts or tree nuts.
Optional nuts:
For crunch, you can sprinkle chopped walnuts or toasted pine nuts into the filling. They are completely optional.
Nut-free version:
Simply leave out any optional nuts. Check packaged Parmesan, cream cheese, feta, sun-dried tomatoes, and flour for allergen/cross-contact information if preparing for someone with a severe allergy.
Dairy:
Yes. Parmesan, feta, and cream cheese contain dairy.
Eggs:
Yes. Eggs are used to bind the rosti.
Gluten:
Regular flour contains gluten. Use certified gluten-free flour if needed.
Vegetarian:
Yes, as written.
Gluten-free option:
Use gluten-free flour and verify that all packaged ingredients are labeled gluten-free.
Vegan option:
This recipe requires substantial modification because the rosti uses eggs and Parmesan and the filling contains dairy.
Q&A
Q: Why does my zucchini rosti become soggy?
A: The most common reason is excess zucchini moisture. Squeeze the grated zucchini extremely well before mixing it with the other ingredients.
Q: Can I prepare the rosti ahead of time?
A: Yes. Bake the rosti, cool it completely, cover, and refrigerate. Prepare the filling separately and assemble when ready.
Q: Can I use frozen spinach?
A: Yes. Thaw it completely and squeeze out as much water as possible before adding it to the filling.
Q: Can I use regular potatoes instead of sweet potatoes?
A: Yes. Regular russet or Yukon Gold potatoes can be substituted, although the finished rosti will have a less sweet flavor.
Q: Can I use only sweet potato and skip the zucchini?
A: Yes, but the texture will be denser. Zucchini adds moisture and lightness to the rosti.
Q: Can I make this without Parmesan?
A: Yes. You can replace it with another finely grated hard cheese or use additional flour as a binder.
Q: Can I use goat cheese instead of feta?
A: Absolutely. Goat cheese gives the filling a softer and creamier texture.
Q: Can I add chicken?
A: Yes. Finely chopped cooked chicken can be added to the filling for extra protein.
Q: Can I add mushrooms?
A: Yes. Sauté finely chopped mushrooms first and cook until their moisture has evaporated before adding them to the filling.
Q: Can I make it spicy?
A: Yes. Add red pepper flakes, cayenne, or finely chopped chili to the filling.
Q: Why did my roll crack?
A: It may have been slightly overbaked or rolled while too hot. Let the rosti cool for several minutes before filling and rolling it.
Q: Can I make individual rosti rolls instead of one large roll?
A: Yes. Divide the mixture into smaller rectangles and bake them individually. Fill and roll each one after cooling slightly.
Q: How do I stop the filling from leaking out?
A: Don’t overfill the rosti, leave a small border around the edges, and roll it firmly but gently.
Q: Can I freeze the finished rolls?
A: Yes, although the texture of the zucchini may become slightly softer after thawing. Cool completely, wrap individually, and freeze in an airtight container.
Q: How long do leftovers last?
A: Store them in an airtight container in the refrigerator for up to 3 days.
Q: How do I reheat them?
A: Reheat in a 375°F (190°C) oven for 8–12 minutes or in an air fryer until warmed through and lightly crisp.
Q: Can I serve these cold?
A: Yes. They are delicious warm, at room temperature, or chilled and make a great addition to a brunch or lunch platter.
Q: What makes this recipe Mediterranean-style?
A: The combination of spinach, feta, sun-dried tomatoes, olive oil, oregano, lemon, and fresh herbs gives the filling a distinctly Mediterranean-inspired flavor.
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