These Thermomix Spinach, Feta, and Sundried Tomato Scrolls are easy to make. They're the perfect lunch box filler or after-school snack for hungry teens.
FEATURED REVIEW
These are delicious! I used tomato paste as a sauce base & a small amount of garlic powder as well & they were soo yum, thanks very much!
KRISTY
There's no need to spend a fortune at Bakers Delight or Brumbies Bakery when you can make these Thermomix Spinach, Feta, and Sundried Tomato Scrolls for a fraction of the cost.
I created this recipe because I needed to use some spinach and feta cheese before they went off. We love Cheese & Vegemite Scrolls in our household, but sometimes it's nice to have something different now and then.
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Why You'll Love This Recipe
- It's the perfect wholesome lunchbox addition.
- It's super easy to make.
- They will save you money.
Ingredients
Note: The recipe card below shows the full ingredients and quantities.
Key Ingredients
- Bakers flour - or self-raising flour
- Dried yeast - from a 7g sachet.
- Baby spinach leaves - roughly chopped. You could also use English spinach or frozen spinach. If you use frozen spinach, thaw it fully and squeeze out any excess water.
- Feta cheese - finely chopped or crumbled.
- Sundried Tomatoes - either from a jar or packed, drained and finely chopped
Step by Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Start by making the dough in the Thermomix, then leave it to rise for about an hour until it is doubled.
- Timing will vary depending on the climate, so always check the dough, not the clock!
- Once the dough has risen, knock it back to release the air, then roll it out with a rolling pin into a large rectangle approximately 5mm thick. Scatter over the spinach, feta, and sundried tomatoes.
- Starting at the long end, gently roll up into a sausage shape. Cut a little bit off each end where the filling hasn't reached, then cut into 8 scrolls - I find it easier to cut when the knife is dipped in flour. If the scrolls have become squashed, reshape them into rounds with your hands.
- Bake them for about 20-25 minutes. They are ready when lightly golden on top.
To Make Ahead and Freeze
The dough can be made the day before and refrigerated. Bring it to room temperature before proceeding with the recipe.
Storage
Let them cool completely before storing them in an airtight container at room temperature for a couple of days or in the freezer for three months.
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📖 Recipe
Thermomix Spinach, Feta & Sundried Tomato Scrolls
Ingredients
- 300 g lukewarm water
- 500 g bakers flour, or self-raising flour
- 7 g sachet dried yeast
- 1 tablespoon olive oil
- ¼ teaspoon salt
For the Filling
- 40 g baby spinach leaves, roughly chopped
- 100 g feta cheese, finely chopped
- 50 g sundried Tomatoes, drained and finely chopped
Instructions
- Pour the lukewarm water into the Thermomix bowl, and then add the yeast, flour, olive oil, and salt.
- Mix for 6 sec/speed 6, then knead for 2 min/dough setting.
- Turn the dough onto a lightly floured surface and knead it into a ball. Place the ball in a large greased bowl, cover the bowl with a tea towel, and leave to rise in a warm place for approximately 1 hour until doubled in size.
- Preheat the oven to 200°C/400°F (180°C fan) and line a baking tray with baking paper.
- Once the dough has risen, knock it back and roll it into a rectangle approximately 5mm thick.
- Sprinkle over the spinach, feta and sundried tomatoes. Starting at the long end, roll up into a sausage shape.
- Cut into 8 equal portions and place cut side up onto the baking tray, leaving a small gap between each one. Brush with olive oil, then bake in the oven for 20-25 minutes until nice and golden. To check if they're cooked properly, they will sound hollow when tapped.
- Let them cool on a wire rack before consuming them.
Kirsty Crase says
These are delicious! I used tomato paste as a sauce base & a small amount of garlic powder as well & they were soo yum, thanks very much!
Vicki says
Hi Kirsty, so glad you enjoyed them! Vicki.