Give the Greek classic a twist with these savoury scrolls. They’re great for lunch on the go.
Note: 5 mins standing and 1 hour 10 mins rising time
- 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
- 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
Combine the water, yeast and sugar in a small jug. Set aside for 5 mins or until frothy.
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.
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.
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.
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.