Ingredients 2 cups self raising flour (gluten free if required)
2 cups Greek Yoghurt (lactose free yoghurt if required)
1 tbsp olive oil
1 clove garlic, crushed (exclude for low FODMAP)
350 g baby spinach
1 lemon, zested and juiced
1/4 tsp cinnamon
Salt and pepper
3 tomatoes, diced (or sundried tomatoes)
1 1/2 cups grated cheese (lactose free if required or substitute with ricotta)
Flour, to dust the bench top
1/4 cup milk, to glaze prior to baking (lactose free if required)
Preheat the oven to 220 degrees and line a baking tray with baking paper.
Sift flour into a bowl, gradually add the yoghurt and stir until a dough is formed. Add more flour if the dough is too wet to knead.
Knead the dough on a lightly floured bench top for 5 minutes. Set aside to rest.
Sauté the garlic in a frypan with oil for 1 minute. Add the spinach, lemon zest, juice of half a lemon, cinnamon, season with salt and pepper and stir. Remove from the heat once the spinach has wilted, about 1 - 2 minutes. Allow to cool and roll the dough.
Roll the dough into a flat 30 cm by 20 cm rectangle of 1/2 cm thickness.
Spread the cheese, spinach and tomato onto the dough, in that order. Season with salt and pepper.
The savoury filling is delicious
Roll the dough into a cylinder from the top of the longer 30 cm end.
Cut the roll into 2cm slices with a sharp knife and place on a baking tray.
Roll the dough into a cylinder and cut in 2 cm slices
Push the slices together so they touch. Glaze with milk.
Bake for 25 minutes or until the scrolls turn slightly brown on the top, and then serve.
For a low fat option use low fat yoghurt and ricotta.
The roll can be made ahead and frozen whole or in slices. When ready to cook, allow to defrost prior to slicing, pushing together and baking. I used 9 slices in this bake and froze the rest for later.