100gfeta cheesecheck it is vegetarian, some aren't
Handful fresh spinachchopped
For the marmalade: melt the butter in a large frying pan. Add the onions and cook over a gentle heat for 40 minutes or until completely collapsed and translucent. Add the wine and sugar, turn up the heat slightly and simmer for a further 5 minutes. Remove from the heat and set aside to cool. Preheat your oven to 180ºC / 350ºF / Gas Mark 4.
Make the pastry: combine the flour, baking powder, suet, walnuts and lemon zest in a large bowl, then add the milk and mix to combine into a sticky dough. Turn out onto a very well floured surface and pat and shape with your hands into a rectangle roughly 20cm x 30cm.
Spoon the red onion marmalade over the pastry, leaving a border of about 1cm around the edges. Next, sprinkle over the chopped spinach and crumble over the feta.
Now roll up the roly-poly from the short edge to the short edge, (ie. the roly-poly is about 20cm long). Press the ends together to seal the filling inside.
Take a large square of baking parchment, butter it, and place the roly-poly in the middle. Now roll it up, but leave a generous pleat at the top to give the roly-poly room to expand during cooking. Tie each end with a piece of string. Now take a second piece of baking parchment and roll and tie the whole package once again, making sure to leave room for expansion.
To steam the roly-poly, place it on a rack in a roasting tin (or I used a fairly deep grill pan), so that it is suspended a few centimetres above the bottom of the tray/tin. Place it in the oven, then pour boiling water into the bottom of the tin/tray (but don't let it touch the bottom of the roly-poly). Bake for about 45 minutes, until it is fat and cooked through.
Slice and serve with plenty of gravy!
Recipe: Feta & Red Onion Marmalade Roly-Poly https://www.thevegspace.co.uk/recipe-feta-red-onion-marmalade-roly-poly/