Scrolls - spinach, feta and pine nuts
Author: Bill Grainger
Prep time:
Cook time:
Total time:
Ingredients
- for the dough
- 4½ cups plain flour
- 1½ tsp salt
- 85g unsalted butter
- 1½ cups milk
- 2 tbsp Greek-style yoghurt
- 1 egg, lightly beaten
- 2 tsp instant yeast
- for the filling and topping
- 200g spinach
- 75g pine nuts, toasted
- 200g feta cheese, crumbled
- oil, for greasing
- 1 egg, lightly beaten
- 3 tbsp freshly grated parmesan
Method
- Combine the flour and salt in a large bowl, and rub in the butter with your fingertips until mixture resembles breadcrumbs.
- Heat the milk to scalding point. Pour into a separate bowl with the yoghurt, egg and yeast. Whisk to combine, then pour into the dry mixture. Mix to form a very sticky dough. Cover the bowl with cling wrap and leave to rise for 1 hour.
- Knead the dough on a floured worktop for a few seconds, to knock out any air. Cover and leave in a warm place for a further 15 minutes.
- Roll the dough out onto a floured surface to a rectangle about 30cm x 40cm. Scatter with spinach, pine nuts and feta. Roll up tightly like a Swiss roll and cut into 18 buns.
- Preheat the oven to 220°C. Lightly grease a large baking tin with oil. Place the buns in the tin, keeping 1cm between each. Cover and leave to rise for 30 minutes. Glaze with egg and sprinkle with parmesan. Bake for 18-20 minutes or until cooked through. Cool on a wire rack.
- Freeze any leftover buns in a zip-lock bag then reheat them from frozen. They're also a great lunch-box alternative to sandwiches.