Greek Inspired Halloumi Scrolls
There’s something deeply comforting about pulling a tray of freshly baked scrolls from the oven. The smell alone fills the kitchen with warmth, the kind that makes you slow down, hover nearby, and wait for them to cool just enough to pull one apart. These Greek-inspired savoury scrolls came together on a day when I was craving something homemade and nostalgic, but with a slightly more playful twist.
Growing up, my yiayia would make these little individual pastries called halloumopita. They were simple, salty, cheesy and always made with love. I remember them being passed around the table, still warm, the cheese soft and the pastry golden. They were the kind of thing you’d eat without thinking, just reaching for another because they tasted like home. This recipe is my way of taking that same idea and turning it into something a little more modern and fun, while still keeping that feeling and flavour at the centre of it.
Instead of shaping individual pastries, I’ve turned the filling into a soft, layered scroll. The base is creamy ricotta mixed with grated halloumi and fresh mint, which gives the filling that beautiful balance of richness and freshness. As the scrolls bake, the cheeses soften and melt into the dough, creating little pockets of savoury goodness tucked into every spiral. It’s comforting and familiar, but just different enough to feel new.
What I love about this version is how it brings together the best parts of the original inspiration while making it easy to serve and share. You get that same salty, cheesy flavour that halloumopita is known for, but in a form that’s perfect for pulling apart and enjoying straight from the tray.
But the real magic happens at the very end.
As soon as the scrolls come out of the oven, golden and puffed, I drizzle a little hot honey over the top while they’re still warm. The heat helps it melt into the edges, catching on the folds of dough and seeping slightly into the cheese. That sweet heat against the salty halloumi is what takes them from something delicious to something you can’t stop thinking about. It’s unexpected, a little indulgent, and completely moreish.
These are the kind of scrolls you make on a slow afternoon when you want the kitchen to feel alive. They’re perfect for sharing, for bringing to a table, or for keeping all to yourself with a cup of tea. Every bite feels like a small nod to tradition, with a modern twist layered in. For me, it’s a way of honouring those memories of my yiayia’s cooking while creating something that fits into the way I cook and share food today.
FAQ Greek Inspired Halloumi Scrolls
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Yes. You can make the dough, let it do its first rise, then cover and refrigerate it overnight. The next day, bring it back to room temperature, roll, fill and shape as normal. This is great if you want to prep in advance and bake fresh in the morning.
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You can, but halloumi gives these scrolls their signature salty bite. If you can’t find it, try using a mix of feta and a meltier cheese like mozzarella or tasty cheese. Just keep in mind feta is saltier and softer, so adjust to taste.
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Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them in the oven at 160°C for 8–10 minutes so the cheese softens again. A quick microwave works too, but the oven keeps the texture nicer.
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Yes. Bake them first, let them cool completely, then freeze in a sealed container. Reheat straight from frozen in the oven at 160°C until warmed through. Add a fresh drizzle of hot honey just before serving to bring them back to life.
Greek-Inspired Halloumi & Mint Scrolls with Hot Honey
Note: The dough recipe used here is from RecipeTin Eats. I’ll link to the original source in the blog as the credit for the base dough method.
Dough (RecipeTin Eats)
600 g bread flour (or plain/all-purpose flour)
9.3 g instant yeast (rapid-rise yeast)
2 tsp white sugar
1.25 tsp cooking salt (halve if using table salt)
405 ml warm milk (full or low fat)
Filling
300 g ricotta
300 g grated halloumi
1 good handful grated tasty cheese (for melt and stretch)
15 g fresh mint, finely chopped
Zest of 1 lemon
Black pepper, to taste
To Finish
Olive oil or milk, for brushing
Sesame seeds (optional)
Hot honey, for drizzling after baking
Method
1. Make the dough
In a large bowl, combine the flour, yeast, sugar and salt. Pour in the warm milk and mix until a soft dough forms. Knead by hand or using a stand mixer until smooth and elastic, about 8–10 minutes.
Place the dough in a lightly oiled bowl, cover, and leave in a warm spot to rise for around 1–1.5 hours, or until doubled in size.
2. Prepare the filling
In a bowl, combine the ricotta, grated halloumi, tasty cheese, chopped mint, lemon zest and a few cracks of black pepper. Mix until well combined. The mixture should be thick but spreadable.
3. Shape the scrolls
Once the dough has risen, tip it out onto a lightly floured surface. Roll into a large rectangle, roughly 30 x 40 cm.
Spread the cheese filling evenly across the surface, leaving a small border along one long edge. Roll the dough tightly into a log from the long side.
Slice into even scrolls (around 12–15 pieces) and place them cut-side up into a lined baking tray, leaving a little space between each one.
4. Second proof
Cover the tray loosely and leave the scrolls to rise again for 20–30 minutes, until slightly puffed.
5. Bake
Preheat oven to 180°C (fan-forced 160°C). Brush the tops lightly with olive oil or milk and sprinkle with sesame seeds if using.
Bake for 25–30 minutes, or until golden on top and cooked through.
6. Finish with honey
As soon as they come out of the oven, drizzle generously with hot honey while they’re still warm. Let them sit for a few minutes, then serve.