Spinach and feta cheese swirl rolls

Swirl rolls of all sorts and I have a special relationship ❤

For me, nothing tops savoury bakes and pastries when it comes to appetisers and snacks. These yeast-based savory spinach swirl rolls are super fluffy and filled with the classic spinach and feta combo - it is a recipe that is sure to be a hit with your guest or family!

Perfect for breakfast, brunch appetizer for parties or just as a snack on the go!

INGREDIENTS:

for the dough

• 6 cups all purpose flour

• 1 cup corn oil

• 1 cup strained yoghurt

• 1 cup milk

• 1 1/2 tsp dry yeast

• 1 tsp salt

For the filling

• 2-3 spring onion, finely chopped

• 1 clove of garlic

• 500g spinach, washed and roughly chopped

• a pinch of grated nutmeg

• 200g feta cheese, crumbled

• 50g halloumi cheese

• 3 eggs, beaten

• olive oil

• salt and pepper to taste

• 1/2 teaspoon dry mint

• sesame seeds (optional)

METHOD:

for the dough

• In a large bowl, mix the flour, salt and yeast

• Add the milk, oil and yogurt

• Knead by hand for 10 mins or with the dough hook in a mixer for 5 mins until formed into a ball

• Put the dough back in the mixing bowl, then cover the bowl with oiled cling film. Leave to rise for an hour in a warm place

Meanwhile... make the filling

• Place a non stick pan over medium to high heat

• Add the olive oil

• Coarsely chop the spring onions and add them to the pan, sauté until they soften

• Tear apart the spinach with your hands and add it to the pan

• Stir and sauté until all of its juices evaporate

• Add the fetta cheese and halloumi cheese and cook for 5 more minutes

• Add the eggs beaten and cook until the mixture combines

• Add some salt, dry mint and pepper and the filling for the swirls is ready

• Heat oven to 190C degrees

• Line two baking trays with cooking paper

• When dough is ready, cut the dough into six pieces and roll it out on a floured surface into rectangles

• Spread the spinach mixture all over each rectangle (one at a time) and roll up the dough like a swiss roll

• Slightly press the edges so it sticks down

• With a sharp knife, cut pieces approximately 2 cm each

• Lightly brush all over with the egg/milk mixture

• Top with some sesame seeds if you like

• Bake 25-30 mins until golden

• Leave to cool in the tray for 5 min and then place it on a cooling rack to completely cool down

Tip:
For a flavour twist, try a different cheese.  Any shredded cheese will work in this recipe