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.

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.