Spinach and cheese rolls

Ingredients

• 240 g (2 cups)wholemeal flour
• 120 ml (½ cup)water
• 1 teaspoonhoney
• 1 dessertspoonbaking powder
• 1 pinchsalt
• 1 largeonion
• 1 teaspoonoil, for frying
• 100 gspinach
• 1 tablespoongrated cheese
• 1 tablespoonmustard
• 1 cloveroasted garlic

Instructions

1. 1

   Make the dough

   Mix the flour, baking powder and salt. Make a well in the middle, then pour in the warm water and honey. Bring the ingredients together from the centre until you have a smooth dough. Cover it and leave it to rest while you prepare the filling, so it is easier to roll out.

2. 2

   Cook the onion

   Peel the onion and slice it into thin strips. Fry it in a pan over a high heat with 1 teaspoon of oil until golden. Reduce the heat to medium; when it begins to stick, add 1 tablespoon of boiling water. Repeat as often as you like, bearing in mind that more repetitions will make the onion more caramelised. Set it aside.

3. 3

   Roll the dough

   Roll out the dough from step 1 into a rectangle.

4. 4

   Spread the flavour

   Spread the mustard and mashed roasted garlic over the dough.

5. 5

   Add the onion

   Cover the dough with the onion caramelised in its own sugars.

6. 6

   Add spinach cheese

   Cover the onion with the spinach leaves, washed well and chopped while raw. Sprinkle over the grated cheese.

7. 7

   Roll the filling

   Roll up the dough with its filling. To help seal the roll, dampen the edge slightly before closing it.

8. 8

   Cut the rolls

   Cut the roll into pieces about two fingers wide.

9. 9

   Arrange on tray

   Place the rolls spiral-side up on an oven tray greased with cooking spray or with 1 teaspoon of oil spread over it using a paper towel. Leave about two fingers of space between them, as the baking powder will make them rise a little in the oven.

10. 10

    Bake until golden

    Bake in a hot oven at about 200°C for around 15 minutes, or until the bases are lightly golden.

What are spinach rolls?

These rolls are made by spreading a savoury filling over dough, rolling it up and cutting it into spirals before baking. The method is similar to other filled savoury pastries, with the spiral shape showing off the layers.

This version pairs spinach and grated cheese with onion cooked until sweet and golden. Mustard and roasted garlic add a punchy base layer, while wholemeal flour gives the dough a more substantial character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 26 calories, 0g protein, 0g carbs, 3g fat.

The wholemeal flour supplies most of the carbohydrates, while the oil and cheese contribute fat; the spinach and cheese provide some protein. Serve a roll with a generous portion of salad and a protein-rich side such as beans or eggs to make a more balanced plate.

The wholemeal dough

Flour, baking powder and salt are mixed before the warm water and honey are worked in. The recipe uses baking powder rather than yeast, so the dough only needs a short rest while you make the filling.

Resting makes the dough easier to roll out. Aim for a smooth dough and a rectangular shape so the filling can be spread evenly and rolled into a neat log.

Caramelising the onion

High heat starts the browning; lowering it to medium helps the onion cook on without scorching. When it begins to stick, a spoonful of boiling water loosens the pan and lets the cooking continue.

The recipe suggests repeating this water addition as desired. The more often you do so, the more time the onion has to soften and caramelise in its own sugars.

Layering the filling

Spread the mustard and mashed roasted garlic over the dough first, then add the cooked onion. This order gives the spinach a moist, savoury layer beneath it.

Use spinach that has been washed well and chopped raw, as directed. Scatter the grated cheese over the spinach so it is distributed through the spirals.

Rolling and cutting

Roll the filled dough up evenly, keeping the filling tucked inside as you go. Dampening the edge slightly can help it stick closed.

Cut pieces about two fingers wide, then arrange them spiral-side up. Leave about two fingers between rolls so there is room for the dough to rise a little.

Checking when they are done

Bake at about 200°C for around 15 minutes. The recipe’s clearest doneness cue is a lightly golden base, so check underneath a roll near the end of the baking time.

The rolls should be set and hold their shape when lifted from the tray. Serve them warm or let them cool slightly before sharing.

Serving ideas

Serve the rolls as a savoury snack, or add them to a lunch plate with a crisp salad. Their onion, mustard and garlic filling also works well alongside a simple soup.

For a more substantial meal, pair them with another source of protein, such as beans or eggs. The rolls are also easy to portion for a picnic or packed lunch once cooled.

Recipe notes & tips

• Let the dough rest while you prepare the filling so it is easier to roll.
• Add boiling water to the onion when it starts sticking, rather than letting it catch.
• Chop the washed spinach before layering it over the onion.
• Dampen the dough edge lightly to help seal the roll.
• Leave about two fingers between rolls on the tray to allow for a little rise.
• Check that the bases are lightly golden after about 15 minutes at 200°C.

Variations

• Add herbs: Mix chopped fresh herbs into the spinach for a fragrant filling.
• Change the cheese: Use another grated cheese that melts well.
• Add chilli: Sprinkle a little chilli over the filling for gentle heat.
• Boost the greens: Add another leafy green alongside the spinach, chopped finely.
• Make smaller spirals: Cut narrower pieces and begin checking them early, as smaller rolls may bake more quickly.

Common mistakes to avoid

• Skipping the rest: The dough may be harder to roll; cover it and leave it while you prepare the filling.
• Scorching the onion: Lower the heat to medium and add boiling water when it starts to stick.
• Overfilling the dough: Too much filling can make the roll difficult to close; spread the layers evenly.
• Leaving the seam loose: Dampen the edge slightly and press it closed before cutting.
• Crowding the tray: The rolls need space to rise; leave about two fingers between them.
• Baking by time alone: Check that the base is lightly golden, as ovens can vary.

How to store

Cool the rolls, then store them in an airtight container in the fridge for up to 3 days. Reheat in an oven until warmed through; the bases are less likely to soften than they would in a microwave.

Frequently asked questions