KALE & SPINACH CHEESE SCROLLS

By Anne-Sophie Rayment

These are easy to make, delicious and great for the kids lunch boxes too. The best part is knowing you made it yourself giving you the confidence that what you're eating is actually healthy and nutritionally good for the body.

Vegetarian 🔸 Refined sugar free

DOUGH:

2 Cups Wholemeal Plain Flour

1 Cup Plain Flour

2 tsp Dried Yeast

1 tsp Salt

1 Tbs Olive Oil

1 1/2 Cups Warm Water

 

FILLING:

Basil Pesto (optional)

250g Ricotta Cheese

100g Feta Cheese

1 Cup Kale (Torn)

1 Cup Spinach (Torn)

Dukkah to taste

Olive Oil

 

DIRECTIONS:

1. Pre-heat your oven to 200 degrees fan-forced.

2. For the dough, grab a large bowl and mix all your dry ingredients together, then make a well in the centre. 

3. Add your wet ingredients to the well and mix.

4. Turn onto a lightly floured surface and knead for 5 mins.

5. Using a rolling pin, roll it out flat into a rectangle shape. 

6. Spread the basil pesto evenly all over the dough. Next scatter the ricotta, followed by the feta. 

7. Then liberally scatter the kale and spinach. Finally, sprinkle the dukkah and lightly drizzle with a little bit of olive oil.

8. Starting from the end of the rectangle, roll your dough all the way into a log, then cut them into pieces roughly 3-4 fingers width depending on how large you like your scrolls.

9. Line a round cake tin with baking paper and place your cut scrolls gently into the tin. 

10. Set them aside for 15mins to rise a little bit before placing into the oven.

11. Cook them for 15mins at 200 degrees to force a quick rise. Then turn the heat down to 180 degrees and continue to bake for a further 20-25mins.

12. In the last 10mins of cooking I lightly brushed them with an egg wash to give them a more golden brown colour but this is optional.

13. When ready, take them out of the oven and set aside in the tin for 5mins to cool down before turning them out.

14. Add a final drizzle of olive oil over the scrolls for a beautiful finish.

 

TIP:

to make the scrolls pintrest worthy and beautifully even (unlike my rush job), cut the dough into wide strips, before adding your filling to each individual strip one by one. You will have better control of rolling each piece to the exact same size as each other. Doing it this way however, may leave the feta prone to falling out. If this is the case, you can swap it for parmesan cheese for easier handling. This will certainly take you more time to do than the traditional rustic way, but is worth doing for that picture perfect look.

 

Happy cooking!

 

Anne-Sophie Rayment, Nutritional Advisor.