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These low carb Spinach and Fetta rolls are a great meal or snack for those of us who are more into savoury baked goods.

I’m always looking for a savoury breakfast option as sometimes I get too lazy to make eggs, and these are super easy to bring to work, as I tend to eat much later in the morning.


  • 1 x packet of Our Low Carb Sunflower and Linseed Bread Mix
  • 3 eggs
  • 315 ml (1 1/4 cup) water
  • 2 x packets of frozen spinach (500g) thawed out and moisture squeezed out
  • 200g fetta crumbled
  • 40g shredded cheddar for garnish
  • Optional seeds of choice on top.



  • Preheat the oven at 180 degrees
  • Prepare the spinach and fetta – squeeze out the moisture from the spinach and crumble the fetta – combine well mix gently so the fetta doesn’t break down too much.
  • Prepare a baking tray with lined muffin cups (I sprayed mine with oil as I know that the Coles ones stick)
  • Combine the bread mix as per packet in a separate bowl. You may wish to season the dry mix with herbs, salt and pepper to flavour the dough.
  • Then add the spinach and fetta mix


  • Spoon the mixture evenly into tin and top with cheese and seeds


  • Bake for 25-30 – Check with a skewer (mine needed to go to 25 mins) they may require a little longer as ovens do vary.
  • Remove from oven and allow to cool out of the tin on a rack.
  • Optional but tasty – serve warmed up with a little butter.


For more great Low Carb Recipes click here