Spanakopita scrolls

Give the Greek classic a twist with these savoury scrolls. They’re great for lunch on the go.

9

20m

Note: 5 mins standing and 1 hour 10 mins rising time

35m

Ingredients

  • 3/4 cup (185ml) warm water
  • 7g (2 tsp/1 sachet) dried yeast
  • 1/2 tsp caster sugar
  • 1 1/2 cups (225g) plain flour
  • 1/2 tsp salt
  • 1 tbs olive oil
  • 1 Coles Australian Free Range Egg, lightly whisked
  • Black & white sesame seeds, to sprinkle

Spinach filling

  • 2 x 250g pkts frozen spinach, thawed, excess liquid removed
  • 250g ricotta
  • 150g fetta, crumbled
  • 1/4 cup finely chopped mint
  • 2 tbs coarsely chopped dill
  • 1 tsp finely grated lemon rind
  • 1/2 tsp ground nutmeg

Method

STEP 1

Combine the water, yeast and sugar in a small jug. Set aside for 5 mins or until frothy.

STEP 2

Combine flour and salt in a bowl. Make a well in the centre. Add yeast mixture and oil and use a round-bladed knife to stir until a soft, sticky dough forms. Turn the dough onto a lightly floured surface and knead for 10 mins or until smooth and elastic. Place in a lightly greased bowl and loosely cover with a clean damp tea towel. Place in a warm, draught-free place for 1 hour or until the dough doubles in size.

STEP 3

To make the spinach filling, use your hands to squeeze as much liquid from spinach as possible. Place in a medium bowl with ricotta, fetta, mint, dill, lemon rind and nutmeg. Combine. Season.

STEP 4

Preheat oven to 200°C. Grease a 22cm round cake pan and line the base and side with baking paper. Turn the dough onto a lightly floured surface. Knead until smooth. Roll out dough to a 30cm x 40cm rectangle. Spread the spinach mixture evenly over the dough, leaving a 2cm border at 1 long end. Starting from the other long end, roll the dough over the filling to enclose. Use a serrated knife to cut evenly into 9 scrolls. Arrange the scrolls, cut-side up, in the prepared pan. Set aside for 5-10 mins to rise slightly.

STEP 5

Brush lightly with a little egg and sprinkle with sesame seeds. Bake for 10 mins. Reduce oven to 180°C. Bake for a further 20-25 mins or until scrolls sound hollow when tapped on the top. Serve warm or at room temperature.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.