Saturday, January 17, 2015

Spinach, Fetta & Ricotta Scrolls

Just like the make at home LCM bars this recipe came from the Jan/Feb 2015 issue of Super Food Ideas magazine, but I made a few changes to suit my own needs ;-)

First of all you make the basic dough recipe that can be used for pizza bases, empanadas, scrolls etc.

I want to point out my yeast wasn't fresh; it had been sitting in the freezer for a good year but still worked fantastically.  I also am well know for my pastry and dough fails so was doubly happy this recipe worked for me.

The only ingredient I didn't have on hand for this recipe was the bread & pizza flour, but it was easy enough to locate at Coles.



BASIC DOUGH

1 1/4 cups bread & pizza flour
1/2 cup wholemeal plain flour (I only had regular plain flour to hand)
1/2 teaspoon of salt
3/4 cup of warmed milk
7g sachet dry yeast (I measured out 7g from our freezer supply)
1 Tbs olive oil
Extra bread & pizza flour to dust

1.  Combine flours & salt in a large bowl.
2.  Place milk & yeast in a medium jug.
3.  Stir well to combine.
4.  Make a well in the centre of the flour mixture.
5.  Add yeast mixture and oil.
6.  Using a flat bladed knife, gently stir until a dough forms.
7.  Turn out dough onto a lightly floured surface.
8.  Knead for 7 to 8 minutes until smooth.



FOR THE SCROLLS

1.  Divide dough in half.
2.  Knead each half into a ball.
3.  Place each dough ball in a lightly oiled bowl.
4.  Cover with greased plastic wrap.
5.  Stand in a warm place for 45 minutes or until dough has doubled in size.



FILLING FOR SCROLLS


250 grams frozen spinach, thawed
300 grams fresh ricotta (I used the tub variety from the cheese chiller section)
100 grams fetta (I always use smooth or danish style fetta...personal taste)
4 Tbs fresh basil leaves (I used dried leaves)

1.  Grease and line two baking trays.
2.  Squeeze excess liquid from the spinach.
3.  Combine spinach, ricotta, fetta and basil in a bowl.
4.  Using a rolling pin lightly dusted with flour, roll out you first dough ball to form a 22cm x
     33cm rectangle.
5.  Spread with half the ricotta mixture.
6.  Roll up from the long edge to enclose the filling.
7.  Trim ends. Cut evenly into 8 pieces. (I didn't worry about trimming ends; they add character)
8.  Place scrolls, cut side up, 3cm apart, on prepared tray.
9.  Flatten slightly until 2cm thick. Brush with egg.

Repeat process with second dough ball.

Bake for 12 to 15 minutes or until golden.
Cool on tray for 5 minutes.
Transfer to wire rack to cool completely.





Now the trick is having the dough rolled thinly enough that it cooks through nicely in the centre along with the rest of your scroll, and is not left doughy. But not so thin it falls apart. Overall I found the dough very easy to work with.




Of course you can switch out this filling with your own favourite flavours. :-)


ENJOY!



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