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    Home » All Posts » Family » Lunchbox Recipes » Savoury Thermomix Lunchbox Recipes » Thermomix Spinach, Sun-Dried Tomato & Feta Scrolls

    Published: Jan 14, 2016 · Modified: Oct 23, 2023 by Lauren Matheson ·

    Thermomix Spinach, Sun-Dried Tomato & Feta Scrolls

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    Our Thermomix Spinach, Sun-Dried Tomato & Feta Scrolls require NO yeast and ZERO proving time!

    Packed full of flavour, prepped, baked and ready to eat in just 40 minutes.

    n overhead shot of spinach and cheese scrolls.

    Our savoury Thermomix scrolls are so versatile and delicious!

    Just like our ham & cheese scrolls, pizza scrolls and apple and cinnamon scrolls, our Thermomix Spinach, Sun-Dried Tomato & Feta Scrolls recipe contains no yeast... meaning that you can prep and bake immediately without waiting for the dough to prove!

    Enjoy in school lunchboxes or as a side to a big bowl of nourishing soup.

    Why You're Going To Love This Recipe

    Who can resist a savoury scroll that's simply PACKED with big, bold flavours!?

    • Versatile - mix and match with any of your favourite scroll fillings! Try adding olives, salami and red onion slices too.
    • Yeast-Free - which means that there's NO proving time required. Prepped, baked and ready to eat in just 40 minutes.
    • Freezer-Friendly - freeze any leftovers for easy 'grab and reheat' snacks... or as handy lunch box fillers.
    • A tasty alternative to sandwiches - sick of the same old boring sandwiches? Mix things up with a batch of homemade savoury scrolls instead.
    A crunchy oven baked scroll.

    What You Need

    Use our suggested fillings, or mix and match with any you like, for the most delicious Thermomix savoury scrolls.

    Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

    The ingredients for Thermomix Spinach, Sun-Dried Tomato & Feta Scrolls.
    • Flour - self raising flour is used in our Thermomix Spinach, Sun-Dried Tomato & Feta Scrolls recipe as it's the raising agent (and avoids the need for yeast).
    • Salt - sea salt or regular cooking salt
    • Butter - salted or unsalted
    • Milk - full cream milk is recommended, however, light or skim milk can be used.
    • Chutney - use any type of chutney you like. We generally use a classic tomato chutney.
    • Cheese - grated cheddar or tasty cheese.
    • Feta - I recommend using a soft feta, like a Danish feta as it crumbles easily.
    • Baby Spinach - fresh baby spinach leaves.
    • Sun-Dried Tomatoes - use strips of sundried tomatoes or cut whole sundried tomatoes into smaller people.

    Step By Step Thermomix Instructions

    Follow our simple steps for the yummiest Thermomix Spinach, Sun-Dried Tomato & Feta Scrolls!

    Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

    Step 1 - Make The Dough

    Mix the flour, butter and salt until it resembles breadcrumbs.

    Breadcrumbs in a Thermomix.

    Add the milk and mix to combine.

    Then knead for 2 minutes.

    Dough in a Thermomix.

    Step 2 - Roll Out The Dough & Add The Fillings

    Use a rolling pin to roll the dough out on a lightly floured board or bench until very thin (the thinner the dough, the crispier your scrolls will be).

    Spread the chutney over the top of the dough.

    Chutney on rolled out dough.

    Add the remaining fillings, leaving a 2 cm gap around the outside edge.

    Cheese, feta, spinach and sundried tomatoes on rolled out dough.

    Step 3 - Roll To Enclose

    Tightly roll the dough and fillings into a very long log.

    Use a sharp knife to cut the dough into smaller scrolls.

    Pinwheel scroll with spinach being cut on a board.

    Step 4 - Bake

    Place the scrolls onto a flat baking tray and bake for 25 minutes or until golden brown and the dough sounds hollow and firm when tapped.

    Savoury pinwheel scrolls on a baking tray.

    Expert Tips

    Follow our simple tips and advice for delicious Thermomix Spinach, Sun-Dried Tomato & Feta Scrolls!

    • Mix and match with any of your favourite fillings (salami, olives and red onion are also delicious).
    • This dough requires no proving or rising time.
    • The thinner you roll the dough out, the crispier your scrolls will be!
    • Roll your scroll log as tightly as possible.
    • Use a very sharp knife to cut the logs into smaller scroll slices.
    • The cooking time will depend on your oven and also how thick your dough is. Continue cooking until the dough is golden brown and sounds hollow when tapped.
    • Place the scrolls onto the tray, leaving a gap to allow for spreading.
    • These scrolls are best served warm but can be served at home temperature or in school lunchboxes.
    • Serve on their own or with a big bowl of healthy soup.
    • Freeze any leftover scrolls for up to 2 months.
    A stack of Thermomix Spinach, Sun-Dried Tomato & Feta Scrolls.

    FAQs

    Why don't these scrolls need yeast?

    In this particular recipe, we use self-raising flour as the rising agent. This means that there's no need for yeast or any proving/rising time.

    Can I use different fillings?

    Absolutely! Try adding sliced olives, red onion and salami too!

    Can you freeze these scrolls?

    Yes you can. Simply allow the scrolls to cool completely and then freeze in an airtight sealable bag for up to 2 months. Allow to defrost at room temperature before serving.

    An overhead shot of a savoury baked scroll.

    Related Recipes

    Pack the freezer with some of our most popular Thermomix savoury snacks and scrolls!

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    OUR RANGE OF THERMOMIX COOKBOOKS

    Browse our collection of hardcopy Thermomix cookbooks here.

    There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

    A bundle of 15 Thermomix Cookbooks.
    An overhead shot of spinach and cheese scrolls.

    Thermomix Spinach, Sun-Dried Tomato & Feta Scrolls

    Our Thermomix Spinach, Sun-Dried Tomato & Feta Scrolls require NO yeast and ZERO proving time! Packed full of flavour, prepped, baked and ready to eat in just 40 minutes.
    5 from 1 vote
    Print Pin Rate
    Course: Snacks
    Cuisine: breads
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 12 scrolls
    Calories: 219kcal
    Author: Lucy & Lauren
    Cost: $5

    Equipment

    • Thermomix
    • Oven

    Ingredients

    • 300 g self raising flour
    • ¼ teaspoon salt
    • 90 g butter
    • 160 g milk
    • 80 g tomato chutney (or similar)
    • 50 g cheese tasty or cheddar, grated
    • 100 g feta
    • 60 g baby spinach
    • 100 g sun-dried tomatoes
    • a little milk to brush the side
    Prevent your screen from going dark

    Instructions

    • Preheat your oven to 210 degrees celsius (fan-forced) and line an oven tray with baking paper.
    • Place the flour, butter and salt into the Thermomix bowl and mix for 10 seconds, Speed 9 or until mixture is the same consistency as breadcrumbs.
    • Add the milk and mix for 7 seconds, Speed 4 to combine.
    • Use the kneading/Interval function to knead the dough for 2 minutes.
    • Turn the dough out onto a lightly floured bench and using a rolling pin, roll the dough out until you have a very large thin rectangle.
    • Spread the tomato chutney over the dough, leaving a 2cm gap around the edges.
    • Sprinkle the grated cheese, feta, baby spinach and sun-dried tomatoes over the chutney, before brushing one long edge with milk.
    • Starting at the long side (without the 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.

    Notes

    RECIPE NOTES & TIPS
    • Mix and match with any of your favourite fillings (salami, olives and red onion are also delicious).
    • This dough requires no proving or rising time.
    • The thinner you roll the dough out, the crispier your scrolls will be!
    • Roll your scroll log as tightly as possible.
    • Use a very sharp knife to cut the logs into smaller scroll slices.
    • The cooking time will depend on your oven and also how thick your dough is. Continue cooking until the dough is golden brown and sounds hollow when tapped.
    • Place the scrolls onto the tray, leaving a gap to allow for spreading.
    • These scrolls are best served warm but can be served at home temperature or in school lunchboxes.
    • Serve on their own or with a big bowl of healthy soup.
    • Freeze any leftover scrolls for up to 2 months.

    Nutrition

    Calories: 219kcal | Carbohydrates: 24g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 253mg | Potassium: 396mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1162IU | Vitamin C: 6mg | Calcium: 115mg | Iron: 1mg
    Tried this Recipe? Share it Today!Mention @Thermobliss or tag #Thermobliss!

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    Reader Interactions

    Comments

    1. Mama TnE says

      September 20, 2017 at 5:43 pm

      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 😉

      Reply
    2. Mama TnE says

      September 20, 2017 at 5:40 pm

      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 20x40 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 🙂

      Reply
    3. Jilly says

      January 15, 2016 at 11:14 pm

      Sorry scrolls not muffins

      Reply
      • Carlee says

        July 22, 2016 at 10:59 pm

        Thanks for that! It's just the answer I neeedd.

        Reply
    4. Jilly says

      January 15, 2016 at 11:13 pm

      I can't wait to try these muffins. Can you freeze them?

      Reply
      • Lucy says

        January 16, 2016 at 7:38 am

        Absolutely!!! xx

        Reply
    5. Robyn says

      January 15, 2016 at 5:11 pm

      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

      Reply
    5 from 1 vote (1 rating without comment)

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    Hi, We're Lauren and Lucy! We're two mums who love to cook and want to show you how easy it is to make delicious family meals, baking treats and lunch box snacks in your Thermomix..

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