fetta scrolls

Roast Pumpkin, Proscuitto, Spinach and Olympus Fetta Scrolls

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 10


  • 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.