Spring Veggie Roll
2 h
Easy
6-8
Recipe Ingredients
Ingredients for the Dough
- 5 grams dry yeast
- 1 teaspoon caster sugar
- 3 tablespoons lukewarm water
- 380 grams plain flour
- 6 grams salt
- 160 grams plain yogurt, full-fat
- 90–100 millilitres lukewarm water (adjust as needed)
- 45 millilitres olive oil, plus extra for brushing
Ingredients for the Filling
- 1 bunch green asparagus, cut into 2–3 cm (~1″) pieces
- 80–100 grams peas, fresh or frozen
- 100 grams spinach, fresh, wilted & very well squeezed
- 2–3 spring onions, finely sliced
- 150–180 grams thick yogurt, such as süzme or strained Greek yogurt
- 1–2 tablespoons olive oil
- Zest of 1 lemon
- 1 small garlic clove, finely grated
- 2–3 tablespoons fresh parsley, chopped
- 20–30 grams Parmesan, finely grated
- Salt & black pepper, to taste
- 2–3 tablespoons almonds, toasted & chopped, plus extra
Methods
1. Activate the Yeast
In a small mixing bowl, dissolve the yeast with 1 teaspoon of caster sugar in 3 tablespoons of lukewarm water. Let it stand until foamy, which would take about 5–10 minutes. This step ensures your yeast is alive and ready to leaven the dough. If it is not foamy, start with new yeast.
2. Make the Dough
In a large bowl, mix 380 grams of plain flour and 6 grams of salt.
Add 160 grams of plain yogurt, 90–100 millilitres of lukewarm water, 45 millilitres of olive oil, and the activated yeast. Knead until smooth and elastic, about 8–10 minutes by hand.
The dough should be soft but not sticky.
Form it into a ball, cover with a tea towel, and let rise until doubled in size, about 60–75 minutes.
3. Prepare the Vegetables
Lightly sauté the spring onions in a little olive oil until soft.
Trim the woody ends of the asparagus and cut them into 2–3 cm pieces (~1”). Peeling is not necessary unless the stalks are very thick.
Add asparagus and cook briefly (2–3 minutes), just until slightly tender but still bright. Stir in peas for the last minute. Remove from heat and let cool completely.
Wilt the spinach separately, then squeeze out as much liquid as possible and chop roughly.
4. Prepare the Lemon–Yogurt Cream
In a bowl, mix 150–180 grams of thick yogurt, 1–2 tablespoons of olive oil, zest of 1 lemon, 1 finely grated garlic clove, 2–3 tablespoons of fresh chopped parsley, 20–30 grams of finely grated Parmesan, and salt and pepper to taste.
Taste and adjust the seasoning—you’re looking for a fresh, slightly tangy, well-balanced flavour.
5. Preheat the Oven
Preheat your oven to 190°C (374°F).
Line a 33×43 cm (11”×15”) baking tray with baking parchment.
6. Assemble the Roll
Roll the dough into a large rectangle, roughly matching the tray size (approx. 3–4 mm thick).
Spread a thin, even layer of the yogurt cream over the surface.
Distribute the vegetable mixture evenly on top. Sprinkle it with chopped almonds.
Roll the dough tightly from the long side into a log. Place seam-side down on the prepared tray and brush the top with olive oil. Sprinkle some chopped almonds on top.
Let it rest for 15–20 minutes.
7. Bake
Bake the veggie roll for 25–30 minutes, until golden and fully baked through. If the top is colouring too quickly, tent loosely with foil for the last 5 minutes.
Once baked, immediately brush lightly with olive oil and cool slightly before slicing.
8. Serve
The Spring Veggie Roll is best enjoyed warm or at room temperature. It slices cleanly once slightly cooled.
BAKER’S NOTE
This olive oil-yoghurt dough is soft, forgiving, and ideal for rolling out thinly for a large tray. I use the same dough for my Winter Veggie Roll.
Tips for Best Spring Veggie Roll
- Moisture Control is Key: Make sure the spinach is very well squeezed and the vegetables are cooled before assembling.
- Use Thick Yogurt: Süzme yogurt gives the best texture and prevents a soggy filling. If needed, strain your yogurt for 30–60 minutes before using.
- Don’t Overfill: A thinner layer ensures clean slices and a well-baked centre.
- No Need for Peeling: Green asparagus works best here and does not need peeling unless the stalks are very thick.
Variations to Try
- Add More Cheese: For a richer version, increase the Parmesan slightly or add small pieces of Mozzarella for a softer, more melty filling.
- Herb Variation: Swap parsley with a mix of herbs like chives or dill for a slightly different spring profile.
- Nut-Free Option: Simply leave out the chopped almonds or replace them with sunflower seeds or pine nuts for a similar texture.
- Extra Vegetables: Add finely diced zucchini or thinly sliced green beans for more variety, keeping the quantities balanced to avoid overfilling.
- Tangier Version: Add a small squeeze of lemon juice to the vegetable mixture for an extra fresh note.
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Final Thoughts
This Spring Veggie Roll is all about balance: soft dough, a light and creamy filling, and fresh vegetables that keep their colour and texture. It’s a recipe that feels simple while still offering a refined result.
Serve it warm or at room temperature, on its own or alongside a fresh salad or a light yogurt dip. It also keeps well, making it a great option for preparing ahead and enjoying throughout the day.
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