By Michael Van de Elzen
Makes 12 scrolls
Ingredients
- 1 cup warm water
- 1 sachet yeast
- 1 tsp honey
- 2 cup plain flour
- 1 cup wholemeal plain flour
- 1 tsp salt
- 2 tbsp olive oil
- 1 brown onion (diced)
- 1 clove garlic (crushed)
- 150 g bacon (diced)
- 250 g frozen spinach (defrosted)
- 100 g feta
- 1 cup tasty cheese (grated)
In a jug, whisk water, year and honey then set aside in a warm place for 15 minutes until frothy. Alternatively, mix the flours and salt in a large bowl, make a well in the centre and pour in oil and water mixture. Stir with a wooden spoon until dough comes together, then turn out onto a floured surface and knead for 10-15 minutes until dough is soft and elastic.
Place in a lightly oiled bowl, cover in plastic wrap and place in a warm place for an hour until dough has doubled in size.
Meanwhile, heat oil in a frypan over gentle heat. Cook onion and garlic for 5 minutes until soft. Add bacon and fry for a further 2 minutes. Add spinach, combine well and cook for a few more minutes, seasoning well with salt and pepper. Finally, crumble over feta cheese and stir to combine. Remove from heat.
Meanwhile, heat oil in a frypan over gentle heat. Cook onion and garlic for 5 minutes until soft. Add bacon and fry for a further 2 minutes. Add spinach, combine well and cook for a few more minutes, seasoning well with salt and pepper. Finally, crumble over feta cheese and stir to combine. Remove from heat.
Preheat oven to 240°C (220°C fan-forced). Line an oven tray with baking paper.
Using a sharp knife, cut roll into 12 even pieces. Take each piece and place it on its side on the tray, gently squeezing it out into a circle shape. Make sure that they nestle up against each other on the tray. Allow to rest for 20 minutes.
Sprinkle remaining cheese over the top of the scrolls. Bake for 12-15 minutes until golden.