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Spinach and feta scrolls

Spinach and feta scrolls, Spinach and feta scrolls

Here today, to share a huge hug with everyone. Yesterday’s news of extended lockdown was hard but collectively, we are going to get through this.

If you are in lockdown also, I hope you and your families are coping. I look around at my own family & I am acutely aware of the mixed feelings & the real need to look out for one another. Every family has been through a lot & understanding that resilience isn’t something that we are born with & learning that we can build more of it is something I have found really helpful.

Self-care and self-compassion are also so important, perhaps now more than ever.

Having a few delicious things to brighten up the weeks help hugely also.

Here’s a new recipe for savoury Spinach and feta scrolls. I made them recently and they quickly progressed high on the families fave food ladder. They make for a great savoury breakfast, especially for teens who roll out of bed a few minutes before their first zoom when homeschooling (I am clearly very close to that familiar story).

Tonight we’ll be enjoying these buns for dinner. I’ll warm them a little, and we will enjoy them with my recipe for Spiced chickpeas with halloumi. I hope either or both of these delicious recipes give you a leg up you might need this week.

Thank you for continuing to be a part of the Relish Mama community and family.

Much love always,



Spinach and feta scrolls, Spinach and feta scrolls

Spinach and feta scrolls

Perfect for a savoury breakfast on the run or to fill lunchboxes. Warm them and enjoy them for lunches or dinners with warm bowls of soup. Don't be concerned by the prep time, most of that time is the dough resting and rising.
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Course: Breakfast, Snack, Lunch
Cuisine: Australian
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Servings: 16 scrolls
Calories: 243kcal
Author: Nellie Kerrison | Relish Mama


  • Oven
  • Saucepan
  • Baking tray


For the dough

  • 650 g plain flour plus a little extra for kneading and dusting
  • 2 teaspoons salt
  • 80 g butter unsalted

For the filling

  • 370 ml milk full fat
  • 1 egg free-range, lightly beaten
  • 7 g dried yeast (1 sachet)
  • 2 tablespoons natural yoghurt
  • 120 g baby spinach leaves
  • 200 g feta cheese crumbled
  • 50 g pine nuts
  • 1 egg free-range
  • 45 g parmesan finely grated
  • 1 teaspoon sumac


  • For the dough, combine the flour and salt in a large bowl, and rub in the butter with your fingertips until the mixture resembles breadcrumbs.
    Place the milk in a small saucepan. Have a medium-sized bowl ready on the side. As soon as the milk comes to a boil, quickly take it off the heat and pour the milk into the bowl. Using a fork, gently whisk in the yeast. Add the yoghurt and egg and stir to combine. Whisk to combine, then pour into the dry mixture.
    Mix to form a very sticky dough. Cover the bowl with a clean tea towel and leave to rise for 1 hour.
    Uncover the dough. Knock back the dough by using your fist to make one punch in the centre of the dough to knock our any air.
    Knead the dough on a floured bench for 30 seconds or so. Roll the dough out to a rectangle about 30cm x 40cm. Scatter the dough with spinach, feta and pine nuts. Roll up tightly and cut into 16 pieces.
    Place the scrolls on a lined baking tray. Allow approx 1 cm between each as they will spread. Cover with the clean tea towel once more and leave to rise for 30 minutes.
    Preheat the oven to 220°C. Glaze with scrolls with egg and sprinkle with parmesan. Bake for 18-20 minutes or until cooked through.
    Sprinkle with sumac, as they come out of the oven.


Any leftovers can be frozen. No need to thaw. Reheat from frozen and enjoy. 


Calories: 243kcal | Carbohydrates: 34g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 506mg | Potassium: 167mg | Fiber: 1g | Sugar: 2g | Vitamin A: 857IU | Vitamin C: 2mg | Calcium: 147mg | Iron: 2mg

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