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.
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.
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.
- 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.
Add the milk and mix to combine.
Then knead for 2 minutes.
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.
Add the remaining fillings, leaving a 2 cm gap around the outside edge.
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.
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.
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.
FAQs
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.
Absolutely! Try adding sliced olives, red onion and salami too!
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.
Related Recipes
Pack the freezer with some of our most popular Thermomix savoury snacks and scrolls!
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Thermomix Spinach, Sun-Dried Tomato & Feta Scrolls
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
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
- 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.
Mama TnE says
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 😉
Mama TnE says
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 🙂
Jilly says
Sorry scrolls not muffins
Carlee says
Thanks for that! It's just the answer I neeedd.
Jilly says
I can't wait to try these muffins. Can you freeze them?
Lucy says
Absolutely!!! xx
Robyn says
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