Prosciutto Spinach and Feta Scrolls

8

Ingredients

• Melted butter, to grease
• 1 250g pkt frozen spinach, thawed
• 1 200g pkt feta (South Cape brand), crumbled
• Freshly ground black pepper
• 300g (2 cups) self-raising flour, sifted
• 60g butter, chilled, cubed
• 125ml (1/2 cup) milk
• 8 thin slices prosciutto

Method

1. Brush a baking tray with melted butter to lightly grease.
2. Use your hands to squeeze out any excess water from the spinach. Place the spinach and feta in a medium bowl and stir with a wooden spoon until well combined. Season with pepper. Set aside until required.
3. Place flour in a large bowl. Use your fingertips to rub in the butter until mixture resembles fine breadcrumbs. Make a well in the centre and add the milk. Use a round-bladed knife to mix together using a cutting motion until evenly incorporated and the mixture just comes together.
4. Turn the dough onto a lightly floured surface and knead lightly for 3 minutes or until the dough is smooth.
5. Preheat oven to 200°C. Roll the dough out to a 25 x 35cm rectangle. Place the prosciutto slightly overlapping, in a single layer, over dough. Top with the spinach and feta mixture. Use the back of a spoon to spread evenly over the prosciutto slices.
6. Starting from a long side, roll the dough up firmly to enclose the filling. Trim off the untidy ends. Cut the log into 2cm-thick slices. Arrange the scrolls, cut-side down, side by side in the prepared pan.
7. Bake in preheated oven for 30 minutes or until golden and cooked through. Turn onto wire rack. Serve warm or at room temperature.