SCRUMP­TIOUS SCROLLS

As the weather starts to cool down, em­brace au­tumn by bak­ing mouth-wa­ter­ing pas­try treats like these savoury scrolls. They’re a lus­cious Easter take on the tra­di­tional Greek spanako­pita.

The Australian Women’s Weekly Food Magazine - - Front Page - PHO­TOG­RA­PHER BEN DEARNLEY STYLIST SOPHIA YOUNG PHOTOCHEF NA­DIA FONOFF

TOMATO SALAD

10 roma toma­toes (150g),

cut into wedges

1 small red onion (100g),

sliced thinly into rings 2 tea­spoons ex­tra virgin olive oil 2 ta­ble­spoons fresh oregano leaves

1 Pre­heat oven to 180°C/160°C fan. Grease and line two oven trays with bak­ing paper.

2 Cook sil­ver­beet in a large saucepan of boil­ing wa­ter for 5 min­utes; drain, rinse un­der cold wa­ter. Squeeze out ex­cess wa­ter, place sil­ver­beet in a large bowl.

Pat dry with paper towel.

3 Heat oil in a medium fry­ing pan over low heat; cook onion and gar­lic, stir­ring oc­ca­sion­ally, for 3 min­utes or un­til soft. Add onion mix­ture to sil­ver­beet with cot­tage cheese, fetta, herbs and egg yolks; stir un­til well com­bined. Sea­son. 4 Brush one sheet of pas­try with melted but­ter; top with an­other sheet. Spoon a quar­ter of the sil­ver­beet mix­ture along one long edge of the pas­try and roll up tightly to form a sausage shape. Roll pas­try to make a snail shape. Place on tray. Re­peat with re­main­ing pas­try and sil­ver­beet mix­ture to make 4 snails.

5 Brush with re­main­ing but­ter; sprin­kle with sesame seeds and cu­min seeds. Bake for 35 min­utes or un­til pas­try is crisp and golden.

6 Mean­while, make the tomato salad. Serve scrolls with salad and lemon wedges.

TOMATO SALAD Com­bine in­gre­di­ents in a medium bowl.

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