Savoury Potato Roll With Cream Cheese Filling

A delicious side dish or an appetizer! Recipe submitted to Ruokala's web site by Heidi Väsäsoini. The roll needs to sit in the fridge for a few hours before serving, so plan ahead. You can serve the roll cold if you like, but I prefer it warm. Mmm...

• Ready In: 1 hr
• Yields: 12-15 slices

Ingredients

• 600  g floury potatoes
• 2  eggs
• 1⁄2-1  teaspoon salt
•  black pepper (to taste)

• Filling

• 1  red onion
• 1  red bell pepper
• 15  fresh basil leaves
• 3 -5  olives
• 100  g feta cheese
• 200  g cream cheese
•  salt
•  black pepper

Directions

1. Preheat oven to 200°C Line an appr. 30 cm x 35 cm jelly roll pan with parchment paper (or foil if you prefer); grease paper.
2. Peel potatoes and grate them finely. Mix grated potatoes with eggs and seasonings to form a batter.
3. Spread the batter in the lined pan. Bake in the preheated oven for 20-25 minutes, or until the surface of the roll begins to turn golden.
4. To make filling: Chop red onion, bell pepper, basil leaves and olives. Crumble feta cheese, soften cream cheese, and combine all filling ingredients, mixing until smooth.
5. Spread the filling on top of the potato cake and roll the cake up.
6. Wrap the roll in foil or clingfilm and let sit in the fridge for a few hours to set.
7. Reheat before serving at 225 C for 5-10 minutes. Slice, and enjoy!