Thermomix Spinach Sun Dried Tomato and Feta Scrolls

These Thermomix Spinach Sun dried Tomato and Feta Scrolls make the perfect lunchbox snack for the kids – and adults too!

Thermomix Spinach Sundried Tomato and Feta Scrolls

This is a super easy scroll recipe to make, you don’t need any yeast which means these scrolls take no time at all to make.

Thermomix Spinach Sundried Tomato and Feta Scrolls

You can mix it up when it comes to the flavours, why not try adding olives or roasted capsicum for something a little different?

Thermomix Spinach Sundried Tomato and Feta Scrolls

Thermomix Spinach, Sun-dried Tomato and Feta Scrolls

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Course: Snacks
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12
Author: Lauren


  • 300 g of self raising flour
  • pinch of salt
  • 90 g of butter
  • 160 g of milk
  • 1/4 cup of tomato chutney (or similar)
  • 1/2 cup of tasty cheese – grated
  • 100 g of feta
  • 100 g of baby spinach leaves
  • 100 g of sun dried tomatoes
  • a little milk to brush the side


  • Preheat your oven to 210 degrees and line an oven tray with baking paper.
  • Place the flour, butter and salt into the Thermomix bowl and mix for 10 seconds on speed 9 until mixture is the same consistency as bread crumbs.
  • Add the milk and mix for 7 seconds on speed 4 to combine.
  • Use the kneading function to knead the dough for 2 minutes
  • Turn the dough out onto a floured bench and using a rolling pin, roll the dough out until you have a 30cm x 40cm rectangle.
  • Spread the tomato chutney over the dough, leaving a 2cm gap around the edges.
  • Sprinkle the baby spinach, sun dried tomatoes and feta over the chutney before brushing one long edge with a little milk.
  • Starting at the long side (without milk) carefully roll the dough until enclosed.
  • Cut into 12 slices – approximately 2cm thick.
  • Place on a baking tray and bake in oven for 25 minutes or until golden brown on top and cooked through.


Comments 7

  1. I have book marked these to try because they look all kinds of delicious. I’ve never really had much success with scrolls, they always seem to be too dry?? Maybe I’m cutting them too thick? I love the addition of chutney. YUM x

  2. After a total of 3 attempts and 2 disappointments I kind of halfway mastered these things. I love the idea..and the end result is tasty…but a couple of tips ….you want the dough to be firm to avoid a ‘squashed’ scroll….so chill it before rolling it out. Then after rolling (definitely more a 20×40 rectangle…you want it loonnnng and thin-ish) scatter the ingredients over but fairly sparingly…too much filling definitely prevents it from rolling into a perfect ‘scroll’. I definitely didn’t need all the spinach and sundried tomatoes. Slice the spinach and tomatoes finely and crumble the feta…so it all rolls nice and flat. Then once rolled, use a sharp, finely serrated knife, and slice it carefully in a ‘sawing’ motion. You want each scroll to be perfectly round, not a squashed oval. Lastly, don’t put them too closely together when cooking as I found it prevented the dough from cooking and the one side was burnt but the other side, which was touching the other scrolls, was still stodgy and uncooked.
    Hope this helps and enjoy. A note to Lucy….I love your recipes, this is the first one ever which I found to not go straightforwardly. Keep it up 🙂

  3. Oh and Lucy…I forgot to mention above….you list grated cheese amongst the ingredients…but its not mentioned in the method??? I assumed it was to be sprinkled over the chutney so did just that 😉

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