Renae. 24. Navy wife ♥.
amateur photographer of sorts.
procrastinator extraordinaire. avid tea drinker and book reader. never graceful, constantly clumsy and almost always late. seeking refuge in "the little things" life has to offer. Always well-meaning.


Music (indie, folk, banjo, alt, weird). Crafts & artsy-fartsy. Veg-friendly recipes. Navy & military things. Photography. Style. Anecdotal collections of my somewhat amusing life.

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RECIPE FOR SPINACH AND FETA SCROLLS (adapted from the April 2009 edition of Delicious magazine) For the pastry: 2 cups of self raising flour 1 tsp of caster sugar 80 grams of chilled, chopped good quality butter 1/2 a cup of milk Place all ingredients except milk into a food processor and whizz until the mixture resembles fine breadcrumbs.  Tip this mixture into a bowl and add the milk and mix thoroughly with a fork until it forms a soft dough.  Turn the dough out onto a floured surface and knead for about 5 minutes, until it’s quite smooth  Shape into a 35 x 20 cm rectangle. For the filling: 2 big bunches of freshly chopped spinach, quickly blanched and squeezed of any excess water.  (makes approx 150 grams) 1 cup of crumbled feta 1 egg half a cup of grated Romano cheese salt and pepper to taste 1 cup of crushed walnuts Place all the ingredients, excluding the walnuts in a food processor and whizz until you have a nice, creamy paste. Spread the spinach mixture on the freshly rolled dough and spread the walnuts evenly on top.  Roll the dough up until it resembles a log, making sure to  seal it with a little beaten egg on the final roll.  Place the roll into a refrigerator and allow it chill for 2 hours.  Preheat the oven to 200 deg C.  Gently transfer the roll onto a cutting board and using a lightly floured serrated knife cut into 2cm thick slices.  Arrange the slices on a baking tray, leaving a little room between them to allow for spreading during cooking.  Brush a little egg on the top and sides and bake for 15 mins until golden.

RECIPE FOR SPINACH AND FETA SCROLLS

(adapted from the April 2009 edition of Delicious magazine)

For the pastry:

  • 2 cups of self raising flour
  • 1 tsp of caster sugar
  • 80 grams of chilled, chopped good quality butter
  • 1/2 a cup of milk

Place all ingredients except milk into a food processor and whizz until the mixture resembles fine breadcrumbs.  Tip this mixture into a bowl and add the milk and mix thoroughly with a fork until it forms a soft dough.  Turn the dough out onto a floured surface and knead for about 5 minutes, until it’s quite smooth  Shape into a 35 x 20 cm rectangle.

For the filling:

  • 2 big bunches of freshly chopped spinach, quickly blanched and squeezed of any excess water.  (makes approx 150 grams)
  • 1 cup of crumbled feta
  • 1 egg
  • half a cup of grated Romano cheese
  • salt and pepper to taste
  • 1 cup of crushed walnuts

Place all the ingredients, excluding the walnuts in a food processor and whizz until you have a nice, creamy paste.

Spread the spinach mixture on the freshly rolled dough and spread the walnuts evenly on top.  Roll the dough up until it resembles a log, making sure to  seal it with a little beaten egg on the final roll.  Place the roll into a refrigerator and allow it chill for 2 hours.  Preheat the oven to 200 deg C.  Gently transfer the roll onto a cutting board and using a lightly floured serrated knife cut into 2cm thick slices.  Arrange the slices on a baking tray, leaving a little room between them to allow for spreading during cooking.  Brush a little egg on the top and sides and bake for 15 mins until golden.

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