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.
650gplain flourplus a little extra for kneading and dusting
For the filling
1eggfree-range, lightly beaten
7gdried yeast(1 sachet)
120gbaby spinach leaves
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.