Spinach, Pesto and Feta Scrolls

We love visiting family and friends on the weekends and I can’t help myself but to always take a yummy treat to share.  Today we were visiting close friends in their new home.  They wanted to see my Thermomix in action and had a beautiful home grown pumpkin to use so we planned to make my Morrocan Pumpkin and Red Lentil Soup followed by a Torta Caprese from the Thermomix EDC.  Too easy and a great way to inspire. 

Spinach, Pesto and Feta Scrolls

I decided to whip up my very popular Spinach, Pesto and Feta Scrolls to go with the soup and they were the best yet!  It’s basically a simple bread recipe shaped into a rectangle after the first rise, spread with a pesto of your choice, sprinkled with plenty of feta, and followed by a some fresh baby spinach leaves.  This is then rolled, sliced and baked and most importantly enjoyed fresh straight out of the oven.  While I usually cook these at home before venturing out to visit, today I left them to have a second rise during the car ride so they were super light and fluffy. 

The scrolls didn’t quite make it as a side for the soup.  More of a delicious entree and could easily be a lunch on their own.  I’ve also made these successfully with a tomato based pesto.  Yum!

 
100g wholemeal bread flour or other milled grain
400g unbleached white bread flour
300g lukewarm water
7g dry yeast
20g olive oil
½ - 1 tsp salt
¼ cup home made or store bought basil pesto
100g feta
Handful baby spinach leaves

• Add wholemeal flour to Thermomix bowl and further mill 5 seconds speed 6
• Add yeast and water and mix for 1 minute speed 2 to activate yeast
• Add remaining flour, oil and salt and knead for 2 min 30 sec on Interval Setting
• Wrap in Thermomat or other silicone mat and allow to rise in a warm place for an hour or until doubled in size (remember the longer the rise the better the final product)
• Gently stretch and shape to a long rectangle about 1.5cm thick on mat or floured surface
• Spread with pesto, sprinkle with crumbled pesto and spinach
• Carefully roll from long edge to form a long roll then using back of spatula cut into approximately 7 pieces
• Arrange in a springform tin lined with baking paper and allow to rise for a final 30  minutes
• Bake at 220° for 25-30 minutes until golden and hollow sounding when knocked

Best eaten straight from the oven

Enjoy!