Fetta and Ricotta Scroll
Goats Cheese Scroll
Filo Spiral Pie with Leek & Cabbage
Two golden, crispy coiled pies — one with tangy feta & ricotta, the other with creamy goat’s cheese
A stunning centrepiece that’s easier than it looks. Soft leeks and cabbage spiced with fennel and cumin, wrapped in buttery filo, coiled into a pan, and baked to golden perfection. Finished with a bright lemon-mint dressing.
Crispy layers, tender filling, zesty finish — a showstopper for any table.
Prep Time
25 min
25 min
Cook Time
35 min
35 min
Total Time
1 hr
1 hr
Servings
6–8
6–8
Fetta and Ricotta Scroll
Ingredients
- Olive oil, for cooking
- 2 medium onions, finely chopped (or 2 leeks)
- ¼ medium cabbage, finely shredded
- 1 tsp fennel seeds
- 2 tsp cumin seeds, divided
- 60 g feta cheese, crumbled
- 60 g full-fat ricotta
- 12 sheets filo pastry
- 100 g unsalted butter, melted
- 140 g feta cheese, crumbled (for topping)
- 1 lemon (½ juiced, ½ thinly sliced)
- Handful fresh mint, chopped
- 1 tsp sumac (optional, for topping)
- Salt & pepper
Method
1. Preheat oven to 180°C. Grind fennel + 1 tsp cumin seeds.
2. Sauté onions in 2 tbsp olive oil until golden. Add spices and salt. Stir in cabbage; cook until soft and slightly caramelised (~12 min). Cool.
3. Mix in 60 g feta + ricotta until creamy and well combined.
4. Layer 2 buttered filo sheets. Add filling along long edge; roll into a tight log. Coil into a buttered 24 cm dish. Repeat until full.
5. Brush with butter. Top with 140 g crumbled feta, remaining cumin seeds, and a pinch of sumac. Bake 25–30 min until crisp and golden.
6. Whisk lemon juice, 1 tbsp olive oil, and mint. Scatter over lemon slices and drizzle dressing. Serve warm.
Pro Tip: The ricotta adds creaminess, feta brings tang. Use a springform tin for easy release and perfect shape.
Photo credit: Taste.com.au
Goats Cheese Scroll
Ingredients
- Olive oil, for cooking
- 2 leeks, white part only, thinly sliced
- ¼ medium cabbage, finely shredded
- 1 tsp fennel seeds
- 2 tsp cumin seeds, divided
- 120 g soft goat’s cheese, crumbled
- 12 sheets filo pastry
- 100 g unsalted butter, melted
- 200 g feta cheese, crumbled (for topping)
- 1 lemon (½ juiced, ½ cut into segments)
- Handful fresh mint, chopped
- Salt & pepper
Method
1. Preheat oven to 180°C. Grind fennel seeds + 1 tsp cumin seeds in a mortar and pestle.
2. Heat 2 tbsp olive oil in a large pan. Cook leeks over low heat until soft. Add ground spices and salt. Stir well.
3. Add shredded cabbage. Cook, stirring occasionally, until tender (~10 min). Cool slightly, then mix in goat’s cheese.
4. Lay 1 filo sheet on a clean surface. Brush with melted butter. Top with another sheet. Spoon filling in a thin line along one long edge. Roll up tightly into a log.
5. Coil the roll seam-side down in the center of a 24 cm buttered pie dish or cake tin. Repeat with remaining filo and filling, coiling around the center until full.
6. Brush pie with butter. Crumble over feta and sprinkle remaining 1 tsp cumin seeds. Bake 25–30 min until deep golden.
7. Mix juice of ½ lemon, lemon segments, 1 tbsp olive oil, and chopped mint. Drizzle over hot pie just before serving.
Pro Tip: Work quickly with filo — keep unused sheets under a damp tea towel. The spiral can be assembled ahead and baked just before serving.
Photo credit: Taste.com.au
