Bacon, spinach and feta scrolls

Bacon, spinach and feta scrolls


Makes 12


  • 1 cup (250ml) warm water
  • 1 x 7g sachet yeast
  • 1 tsp honey
  • 2 cups (300g) plain flour
  • 1 cup (150g) wholemeal flour
  • 1 tsp salt
  • 1 tbsp olive oil

For the filling:

  • 1 tbsp olive oil
  • 1 brown onion, diced
  • 1 clove garlic, crushed
  • 150g bacon, diced
  • 1 x 250g packet frozen spinach, defrosted
  • 100g feta
  • 1 cup tasty cheese, grated


In a jug, whisk water, yeast and honey then set aside in a warm place for 15 minutes until frothy.

Place flours, salt, oil and water mixture in the bowl of a stand mixer with the dough hook attachment and mix for 10 minutes until dough is soft and elastic. You may need to add a little extra water if it is too dry.

Alternatively, mix the flours and salt in a large bowl, make a well in the centre and pour in oil and water mixture. Stir with a wooden spoon until dough comes together, then turn out onto a floured surface and knead for 10-15 minutes until dough is soft and elastic.

Place in a lightly oiled bowl, cover in plastic wrap and place in a warm place for an hour until dough has doubled in size.

Meanwhile, heat oil in a frypan over gentle heat. Cook onion and garlic for 5 minutes until soft. Add bacon and fry for a further 2 minutes. Add spinach, combine well and cook for a few more minutes, seasoning well with salt and pepper. Finally, crumble over feta cheese and stir to combine. Remove from heat.

Turn dough out onto a floured surface and roll out into a 30 x 40cm rectangle with the longer side in front of you. Distribute spinach mixture evenly over the entire surface. Sprinkle with half of the tasty cheese. Beginning at the front, roll over the dough and continue so that it looks like a big Swiss roll.

Preheat oven to 240°C (220°C fan-forced). Line an oven tray with baking paper.

Using a sharp knife, cut roll into 12 even pieces. Take each piece and place it on its side on the tray, gently squeezing it out into a circle shape. Make sure that they nestle up against each other on the tray. Allow to rest for 20 minutes.

Sprinkle remaining cheese over the top of the scrolls. Bake for 12-15 minutes until golden.

Find more bread recipes

Serving Suggestions


  • Eat within 24 hours or freeze for lunch boxes.
  • Omit the bacon for a vegetarian version.
  • Recipe by Greer Worsley, who blogs at Typically Red.

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