"There is something so satisfying about making your own baked goods. The feel of the dough in your hands, the smell in the kitchen and the sharing of goodness. I decided to crack open a couple of the Vannella Persian Feta jars and try a play on the Greek dish Spanakopita. This rich creamy Persian style feta is next level and turned this dish into my new favourite weekend treat. The drizzle of chilli and sesame honey brings this home and is sure to be a staple in your school or work lunch box."
Makes 1 dozen large scrolls
FOR THE DOUGH
2 cups Milk, warmed to 36-37°C
1 ½ Tbsp Sugar
2 heaped tsp Dried Yeast
4 Large Eggs, room temperature, lightly beaten
200g Unsalted Butter, melted
8 cups Plain Flour
1/4 tsp Salt
FOR THE FILLING
2 Brown Onions, finely chopped
2 Vannella Cheese Persian Feta 300g jars
5 bunches English spinach, roots removed, washed and chopped
1 bunch of Mint
1 bunch of Dill
Salt flakes & freshly ground Black Pepper
FOR THE SESAME HOT HONEY
1/3 cup Honey
12 tsp Dried Chilli Flakes
2 tbsp Sesame Seeds, toasted
150g Unsalted Butter, melted, for glazing
Prepare the Dough: Combine all dough ingredients in a stand mixer with a dough hook. Mix on low for 1-2 minutes, then on medium for 4-6 minutes until the dough forms and pulls away from the bowl. Use floured hands to shape it into a ball, return to the bowl, cover with a tea towel, and proof in a warm spot until doubled in size (1-2 hours).
Make the Filling: Heat 2 tablespoons of oil from the Persian Feta jar in a saucepan. Sweat diced onions over medium heat with the lid on for 4-5 minutes, stirring occasionally, until translucent. Add spinach, mint, and dill; cook until wilted and water evaporates. Season with salt and pepper, then cool.
Prepare the Sesame Hot Honey: In a small saucepan, boil honey, chili flakes, toasted sesame seeds, with ¼ cup water. Reduce to a simmer for 2 minutes, then remove from heat.
Assemble the Scrolls: Roll out the dough into a rectangle, about ¼ inch thick. Brush with oil from the Persian Feta jar, spread the spinach filling evenly, leaving a 1-inch border at the top. Dot with pieces of the creamy feta. Roll tightly into a log, sealing the seam with a brush of water, and cut into 1.5-inch pieces.
Bake: Arrange scrolls on a buttered baking tray with ½-inch gaps. Proof for 30 minutes until risen by a third. Preheat the oven to 200°C, then reduce to 185°C when baking. Brush the scrolls with melted butter and bake for 30-35 minutes, or until golden.
Finish: Brush over with the sesame hot honey while the scrolls are still warm. Cool for 5 minutes, then serve.
