A spinach and cheese log is a dish made by combining spinach and cheese and rolling the mixture in dough. The log is baked in the oven until the dough is crispy and golden brown, resulting in a warm, flaky pastry filled with a flavorful mixture of cheese and spinach.
The most common cheeses used in a spinach and cheese log are feta, ricotta, and parmesan. The log is sliced into rounds and served as an appetiser or light main dish.
Read on for a recipe for the dough and the logs.
Ingredients for the filo dough:
- 2 1/2 cups of all-purpose flour
- 1/2 teaspoon of salt
- 1 tablespoon of olive oil
- 1/2 cup of warm water
- 2 tablespoons of lemon juice.
Instructions for the filo dough (first step):
1. In a large bowl, whisk together the flour and salt. Make a well in the centre.
2. In a small bowl, mix together the olive oil, warm water, and lemon juice. Pour the mixture into the well in the flour mixture.
3. Using your hands, mix the flour and liquid together until a dough forms. Knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic.
4. Place the dough in a large bowl and cover with plastic wrap. Let it rest for at least 30 minutes.
Divide the dough into 12 equal pieces and roll each piece into a ball. Cover with a clean kitchen towel to prevent drying.
5. On a lightly floured surface, use a rolling pin to roll each ball of dough into a thin, circular sheet. You may need to sprinkle a bit of flour on the surface to prevent sticking. Repeat with the remaining balls of dough.
6. Stack the sheets of filo on top of each other and cover with a clean kitchen towel to prevent drying.
Pro tip:
If you want to skip the first step of making these savoury scrolls, you can choose to use frozen dough instead. Bakers use frozen dough for a number of reasons, including convenience and cost savings.
By using frozen dough, bakers can save time by not having to prepare the dough from scratch. Bakers also use frozen dough because it is easier to store and transport than fresh dough.
Ingredients for the spinach and cheese logs:
- 1 (10-ounce) pack of frozen chopped spinach, thawed, and squeezed dry
- 1 cup of crumbled feta cheese
- 1/2 cup of ricotta cheese
- 1/4 cup of grated parmesan cheese
- 2 cloves of garlic, minced
- 2 tablespoons of chopped fresh dill
- 2 tablespoons of chopped fresh parsley
- salt and pepper, to taste
- 2 large eggs, beaten
- 8 sheets of filo dough.
Instructions for baking the spinach and cheese logs:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix together the spinach, feta, ricotta, parmesan, garlic, dill, parsley, salt, pepper, and eggs.
3. Lay one sheet of filo dough on a clean, flat surface. Brush lightly with melted butter. Repeat with 7 more sheets, brushing each with melted butter.
4. Spoon the spinach mixture down the centre of the stacked filo sheets, spreading it evenly and leaving a 2-inch border on both ends.
5. Fold the ends of the filo over the filling, then roll up the phyllo tightly to form a log.
6. Place the log seam side down on the prepared baking sheet. Brush the top with melted butter.
7. Bake for 25-30 minutes, or until the filo is golden brown and crispy. Let the log cool for 5 minutes, then slice into rounds and serve.
Other ideas…
In case you want to experiment with different kinds of scrolls, here are some flavours to try according to Australia’s Best Recipes:
- cheesymite scrolls
- cheesy bacon scrolls
- vegemite and cheese scrolls
- roast capsicum, sun-dried tomato and feta scrolls
- ham, pineapple and cheese pizza scrolls.
These are all savoury scrolls but you can make sweet scrolls as well.
Lastly…
A spinach and cheese log is a savoury scroll dish made of spinach, cheese, and other ingredients. It is rolled up and baked until golden brown. The ingredients can vary, but the most popular version features a combination of feta, ricotta, and parmesan cheese with chopped spinach leaves.
It’s an easy-to-prepare snack or appetiser that’s great for entertaining.
