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Roast Pumpkin, Proscuitto, Spinach and Olympus Fetta Scrolls
  1. Place spinach and Olympus fetta in a bowl. Gently combine and season. Set aside until required.
  2. Place flour in another bowl. Using your fingertips rub butter into flour until mixture resembles fine breadcrumbs.
  3. Make a well in the centre of the flour mixture and gradually add milk. Stir with butter knife in a cutting motion until the mixture just comes together.
  4. Turn the dough out onto a floured surface and knead for 3 minutes or until dough is smooth.
  5. Preheat oven to 200oC.
  6. Roll dough out to a 25cm x 35cm rectangle.
  7. Place prosciutto slices neatly in a single layer on the dough.
  8. Spread spinach mixture (Olympus Fetta and spinach) and roasted pumpkin evenly on top.
  9. From the long side of rectangle roll the dough inwards to form a log shape.
  10. Place the log on chopping board using a sharp knife cut into 3cm thick rounds.
  11. Arrange the rounds evenly spaced on greased oven tray.
  12. Bake for 30 minutes or until golden brown.
  13. Turn the scrolls onto a wire rack. Serve warm or at room temperature.
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