Thermomix Spinach, Sun-Dried Tomato & Feta Scrolls

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.

Course Snacks

Cuisine breads

Prep Time 15

Cook Time 25

Total Time 40

Servings 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

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