Roast Pumpkin, Proscuitto, Spinach and Olympus Fetta Scrolls
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
- 50 g baby spinach, finely shredded
- 200 g Olympus Fetta , crumbled
- 2 cups self-raising flour, sifted
- 60 g butter, cubed
- 1/2 cup milk
- 8 slices prosciutto
- 250 g pumpkin, cubed and roasted
- salt and pepper
Place spinach and Olympus fetta in a bowl. Gently combine and season. Set aside until required.
Place flour in another bowl. Using your fingertips rub butter into flour until mixture resembles fine breadcrumbs.
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.
Turn the dough out onto a floured surface and knead for 3 minutes or until dough is smooth.
Preheat oven to 200oC.
Roll dough out to a 25cm x 35cm rectangle.
Place prosciutto slices neatly in a single layer on the dough.
Spread spinach mixture (Olympus Fetta and spinach) and roasted pumpkin evenly on top.
From the long side of rectangle roll the dough inwards to form a log shape.
Place the log on chopping board using a sharp knife cut into 3cm thick rounds.
Arrange the rounds evenly spaced on greased oven tray.
Bake for 30 minutes or until golden brown.
Turn the scrolls onto a wire rack. Serve warm or at room temperature.
