• Melted butter, for greasing
• Flour, for dusting and kneading
• 11⁄3 cups self-raising flour 1 tsp salt
• Extra 40g butter
• 1⁄2 cup milk
• 60g feta, crumbled
• 10g baby spinach leaves, roughly chopped
• 1 egg, whisked
• Extra salt, and freshly ground black pepper, to season
Put a baking tray in oven and preheat oven to 200°C. Grease holes of a 6-hole muffin tin with melted butter and dust with flour. Shake out excess flour.
Sift self-raising flour and salt into a bowl. Using your fingertips, rub extra butter into flour until mixture resembles breadcrumbs. Add milk and mix with a flat-bladed knife until mixture forms a soft dough. Turn out onto a lightly floured surface. Knead gently until smooth, but do not over-knead or scrolls will be tough.
Pat dough into a 2cm-thick rectangular shape. Sprinkle with cheese and spinach. Starting from 1 long edge, roll up dough to form a sausage shape.
Cut dough into 6 rounds and put scrolls into prepared holes. Brush with egg and season with salt and pepper, then put muffin tin on hot tray. Bake for 15-20 minutes or until scrolls are golden and cooked through. Turn out onto a wire rack to cool. Serve.