Spinach and Feta Scrolls

Buy or find
Bread flour, 500g
Sea salt, 5g (approximately 1 tsp)
Dry yeast, 6g, (approximately 1 tsp)
Olive oil, 2 tbs for the dough, 3 tbs for the filling
Milk, 300ml
Warm water, 50ml
Red onion, 2, finely sliced
Baby spinach leaves, 200g
Greek feta, 200g, finely crumbled
Parmesan cheese, 50g, grated
Salt and pepper to taste
Egg, 1 (for the egg wash)

Do
Place the flour, sea salt and dry yeast in a bowl, stir to combine.

Warm the milk and water in a saucepan.

Add the 2 tbs olive oil to the milk and water.

Pour the milk mixture into the flour mixture and stir with the handle of a wooden spoon until you have a shaggy dough.

Knead the dough using the folding technique.

The folding technique to knead dough

Cover the bowl with plastic or place the bowl inside a plastic bag and leave to sit for 5 minutes.

Complete the first fold.

Completing the first fold

Remove the bowl from the bag.

Wet your fingers in a bowl of water or under the running tap.

Gather underneath a portion of the dough and fold it up and over itself towards the centre of the bowl.

Rotate the bowl 1 quarter turn (90 degrees).

Repeat rotating and folding the dough until you have worked your way around the bowl and each portion of dough  (more or less) has been folded towards the centre of the bowl.

Cover the bowl again and leave to sit for five minutes. Room temperature is fine, you want to avoid drafts.

Complete the second fold by repeating the first fold instructions above.

Complete the third fold by repeating the first fold instructions above.

Complete the fourth fold by by repeating the first fold instructions above and leave to rest for1 hour at room temperature out of any draft.

Warm the remaining olive oil in a frying pan over a medium heat, while the dough rises.

Add the onions and a pinch of salt and cook for 10-15 minutes or until the onions have softened and are beginning to caramelise. (Make sure you really caramelise the onion well.)

Transfer to a large bowl to cool.

Wash the spinach and add it to the frying pan you used the fry the onions.

Place the frying pan over a medium heat and add the spinach. Cook until it wilts.

Remove the spinach from the frying pan and place in a colander to drain and cool.

Squeeze the excess liquid out of the spinach when it is cool enough to handle.

Add the spinach to the onions, feta, parmesan and season with salt and pepper.

Stir to combine.

Knock back the dough with your hands and tip it onto a lightly floured work bench.

Roll the dough into a rectangle around 45x35cm

Scatter the filling over the dough and use your hands to spread the filling as best you can.

Roll the dough to form a spiral, starting from the longest side nearest to you.

Cut the roll into 12 equal pieces.

Preheat the oven to 200 degrees celsius (fan-forced).

Grease a 30x20cm rectangle baking dish and place the scrolls into the tin, cut side up. (They shouldn’t be too squished together at this point, they need room to expand and rise.)

Place the baking dish in the plastic bag and leave the scrolls to rise for 30-45 minutes.

Whisk the egg with 1 tsp water and brush this egg wash onto the scrolls. (Make sure that you brush the exposed sides of the scrolls.)

Cook for 20 minutes or until golden, well-risen and cooked through.

These are best served slightly warm.