Spinach Feta Scrolls
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These baked spinach and feta scrolls use a soft homemade dough filled with cheese, herbs, and hidden veg. Think pizza-style pinwheels that are easy to slice, store, and reheat. They’re golden on the outside, soft in the middle, and ideal for meal prep.
Equipment
- large bowl
Ingredients
- 200 g (7 oz) frozen spinach, see note 1
- 100 g (3 ½ oz) feta
- 100 g (1 cup) mozzarella, grated
- 1 tablespoon Italian herbs
- 180 ml (¾ cup) warm water, 120ml cold, 60ml boiling
- 7 g (1 teaspoon) instant yeast, 1 sachet
- 240 g (2 cups) flour, extra for dusting (See Note 1)
- 1 teaspoon salt
- 1 teaspoon caster sugar
- 2 tablespoon extra virgin olive oil, extra for brushing
Instructions
Prepare
- Mix 240 g (2 cups) flour, 1 teaspoon salt, 1 teaspoon caster sugar, 7 g (1 teaspoon) instant yeast Add 180 ml (¾ cup) warm water and 2 tbsp extra virgin olive oil, stirring until sticky and combined.
- Lightly dust a clean surface and pour mixture on. Knead by bringing the outside to the inside and rotating ¼ circle for approx. 10 minutes until smooth and it bounces back lightly upon touch.
- Add back into the bowl and lightly oil, cover with plastic wrap and rest for 30 minutes or until doubled.You'll want to make sure this is in a relatively humid environment to help it grow. If it's very cold where you live, put a glass of water in the microwave for 30 seconds, then add the bowl of dough and close the door (this will help with the rise).
- Defrost 200 g (7 oz) frozen spinach in the microwave (30 second increments until it can be stirred).
- Mix spinach together with 100 g (3 ½ oz) feta, 100 g (1 cup) mozzarella, 1 tbsp Italian herbs
- Preheat oven to 200°C (390°F).
Make scrolls
- Pour dough back onto a dusted surface then roll into a long rectangle.You'll want it to be relatively thin otherwise it'll end up too bready (as it does expand when cooking).
- Spread filling evenly, leaving a small border.
- Starting at one end, roll end over into the filling then continue rolling tightly into a log.
- Using a sharp knife slice into even scrolls, and place on a lined tray, slightly touching each other.
Bake
- Brush tops with olive oil or egg wash. Bake at 200°C (390°F) for 18–22 minutes until golden and baked through.
Notes
Note 1 - Spinach
I recommend frozen spinach, but you could use fresh if you saute first and then squeeze out excess liquid.
Storing
Once cooled, store spinach and feta scrolls in an airtight container in the fridge for up to 5 days.
Reheating
Reheat in the microwave for 30–45 seconds (slightly softer), or use an air fryer or oven at 180°C/350°F for 3–5 minutes for a crispier finish.
Freezing
Freeze after baking. They'll last for 2 months. I like to store mine in a single layer in a large ziplock bag (as pictured). That way, it's really easy to grab a couple when I need it.
Nutrition
Serving: 1scrollCalories: 120kcalCarbohydrates: 14gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 11mgSodium: 283mgPotassium: 81mgFiber: 1gSugar: 0.5gVitamin A: 1642IUVitamin C: 1mgCalcium: 92mgIron: 1mg
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