Spinach & Feta Pull Apart Bread Rolls (Spanakopita flavored)
Print this recipe here:
Ingredients
For the Bread Dough:
1 and 1/2 teaspoons (6g) active dry yeast
2 teaspoons (10g) granulated sugar
1 and 1/2 cups (375ml) lukewarm water
4 cups (630g) all-purpose flour
1 teaspoon salt
1/4 cup (60ml) olive oil
1-2 tablespoons semolina flour for pan (optional)
The Spinach & Feta Filling:
3-4 tbs olive oil
1 small onion, finely chopped
2 garlic cloves, grated
6 scallions, thinly sliced
1 pound (455g) spinach, roughly chopped
salt, to taste
freshly cracked black pepper to taste
1 teaspoon dried dill
11 ounces (300g) feta cheese block
6 ounces (150g) mozzarella cheese, shredded
The Topping:
2 ounces (57g) butter, melted
a pinch of salt
1 teaspoon dried oregano or thyme
1 teaspoon granulated garlic powder
Instructions
Make the dough:
Combine the yeast, water, and sugar in the bowl of a tabletop mixer that has been fitted with the dough hook attachment. Whisk them together and set aside to proof for about 8 minutes.
Combine the flour and salt in a large mixing bowl and whisk them together.
Add the flour mixture to the mixer along with a quarter cup of olive oil. Knead on low for 10 minutes.
Transfer the dough to a large bowl that has been greased with 2-3 tablespoons of olive oil. Toss the dough to coat. Cover in plastic wrap and set aside to rise. The dough should double or triple in volume for best results. About 2-3 hours.
Make the Filling:
Add the onion and olive oil to a large skillet and cook over medium heat until soft and golden. 8-10 minutes. Add the garlic and warm through.
Add the scallions and a pinch of salt and cook until soft. About 2 minutes.
Add the spinach in a few batches and season each batch lightly with salt and pepper.
Cook the spinach mixture over high heat so that the liquid can evaporate.
Remove from the heat and add the dill, crumbled feta cheese and mix it all together. taste and adjust the seasoning if needed. Add the mozzarella cheese and mix until combined.
Preheat the oven to 400°F, 200 °C.
Assemble the Rolls:
Divide the dough into 16 pieces and flatten each piece into a round disk.
Place a tablespoon of the filling on the center of each disk.
Gather the edges of the dough towards the center to cover the fillinga nd pinch them together. Roll into balls.
Place the bread rolls into a (10-inch) cast-iron pan that has been sprinkled with semolina flour (optional).
Brush the tops with 2 tablespoons of melted butter (not the topping) and set aside to rise for 30 minutes while the oven preheats.
Bake on the center rack for 30 minutes or until golden.
Make the topping by combining the ingredients together in a bowl. Mix together and set aside. As soon as the bread rolls come out of the oven brush them with the topping.
Allow them to sit at room temperature for 20 minutes and then serve.
Kali Orexi!
Notes
Leftover rolls can be refrigerated in an airtight container for up to 5 days. Toast in the oven before serving.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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The Softest Pita Pockets EVER!
This homemade pita recipe is a game-changer! We’ve all had that dry pita bread from the grocery store. You know, the kind that crumbles when you try to open it to put the filling inside? This recipe is made with very basic ingredients and so easy to make. If you follow my recipe you will end up with the softest pita bread that you’ve ever had. Perfect for sandwiches, dipping in stews, party platters, or for slathering with butter and honey and enjoying with a cup of tea.
Print this recipe here:
Makes 10 Pitas:
INGREDIENTS
The Dry Ingredients:
• 4 and ¼ cups (648 g) all-purpose flour
• 2 teaspoons salt
The Wet Ingredients:
• 1 cup (250 ml) lukewarm water
• 1 cup (250 ml) lukewarm whole milk
• 2 teaspoons active dry yeast
• 1 tablespoon all-purpose flour
• 2 teaspoons granulated sugar
• 2 tablespoons olive oil
INSTRUCTIONS
Combine the dry ingredients in a large bowl and whisk together. Set aside.
In the bowl of a tabletop mixer that is fitted with the dough hook attachment, add all of the wet ingredients except for the olive oil. Allow the yeast to activate for 8 minutes. As soon as a puffy cloud forms at the top of the mixture, the yeast is active.
Add the olive oil along with all of the dry ingredients and knead on low speed for 12 minutes.
Lightly grease a large bowl with 1-2 tablespoons of olive oil and transfer the dough to the bowl. Toss to coat in oil and cover with plastic wrap. Set aside in the warmest room of your home to rise until doubled in volume. About 1 hour.
Cut the dough into 10 equal portions.
Lightly flour your work surface and roll each portion of dough out into about 6-7-inch circles. Keep their thickness even. Use as much flour as needed to roll them out evenly.
Sprinkle some semolina flour onto the work surface and place each rolled out piece of dough on it.
Cover the dough with a clean kitchen towel and allow it to rise for 30 minutes.
Warm a cast-iron pan over medium heat.
Cook each pita 20-30 seconds per side and continue cooking until it puffs, and the pita is fully cooked (see video).
If the pita is not puffing up, increase the heat a little bit.
Transfer the pitas to a plate and serve immediately.
Leftover pitas can be stored in an airtight bag or container and kept in the freezer or the refrigerator until ready to use.
NOTES
Notes: To make whole wheat pitas, substitute 2 cups of whole wheat flour for 2 cups of all-purpose flour. This dough can be kneaded by hand. Knead it until it is no longer sticky. It should stay soft and tacky.
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
How To Make Arayes - Pita Stuffed With Meat
Arayes - delicious grilled pita bread sandwiches stuffed with meat (beef or lamb). This middle eastern dish is crispy in the outside and juicy in the inside. You can cook them on the grill or in striped frying pan. This meal is good for lunch, dinner or even BBQ party.
Printable Version:
Ingredients:
700g ground beef/lamb
1 cup parsley finely chopped
1 medium onion - finely chopped
1 tsp Baharat
1/2 tsp cumin
1 tsp salt
1 tsp black pepper
2+5 tbsp olive oil
12 pitas (recipe for homemade pita bread:
1/4 cup toasted pine nuts (optional)
Directions:
1. In a large bowl place beef, chopped onion, chopped parsley, salt, pepper, Baharat, cumin, 2 tbsp olive oil, pine nuts (optional) and Mix well.
2. Cut each pita in half and fill with 60g of meat mixture.
3. Brush with olive oil on both sides of the pita
4. Fry the pitas in striped frying pan over high heat, 2 minutes from each side, first on open side.
5. Serve with fresh salad and tahini
Equipment:
grill pan:
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Cheeseburger Crunch Wrap| Better Than Taco Bell
Cheeseburger Crunch Wrap| Better Than Taco Bell
1 lb. ground beef
flour tortillas
bacon strips
1 large onion
cheddar cheese
1 tbsp. sriracha sauce
1 tbsp. mustard
1 tbsp. mayonnaise
1 tsp celery salt
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
crunchwrap,
crunchwrap supreme,
crunch wraps on the blackstone,
crunchwrap taco,
crunchwrap at home,
crunch wrap at home recipe,
chick fil a crunchwrap,
how to fold a crunchwrap,
crunchwrap burger
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Incredibly Quick Breakfast Ready in 5 Minutes! 2 easy and delicious tortilla recipes!
Incredibly quick breakfast ready in 5 minutes! 2 easy and delicious tortilla recipes! The combination of spinach, tomato and red pepper is really good. Tortilla wrap recipes. Crispy outside with delicious filling. These are two of my favorite easy tortilla recipes. 1-st tortilla recipe with egg, spinach, tomato and two types of cheese. 2-nd tortilla recipe with bacon and red pepper, lots of vegetables and cheese! Better than tacos and quesadillas!
Crispy tortilla with mozzarella cheese :: Tortilla with egg and bacon
Step-by-step recipe:
Grate 100 g mozzarella cheese.
Finely chop 30 g of green onion.
Cut the tomato into thin slices.
Diameter of my frying pan is 23 cm.
Make the diameter of the tortilla that corresponds to the size of your pan.
Crack 2 eggs.
Add 1/4 tsp of salt and pepper to taste.
Add onion to eggs and stir.
Put a piece of butter in the pan.
Pour the eggs and cover with a tortilla.
Fry over low heat.
Spread the mozzarella cheese on half of the tortilla.
Place the tomato slices on top of the cheese.
Add spinach leaves and 2 slices of sandwich cheese.
Fold the tortilla and press down.
Add some butter.
Flip time to time until golden brown.
2-nd version of the tortilla.
Cut some red pepper into thin slices.
Cut 40 g of bacon.
Finely chop the parsley.
Add parsley, salt and pepper to the eggs to taste, mix everything.
Add 2 slices of sandwich cheese.
Put bacon on cheese.
Add spinach leaves and red pepper.
Add mozzarella cheese and fold the both sides of tortilla.
Fry until golden brown.
We have prepared 2 delicious tortilla recipes.
00:24 Recipe 1 - Breakfast in 5 minutes, tortilla with egg and tomatoes!
Ingredients for 1-st version of the tortilla:
- tortilla
- 50 g of mozzarella cheese
- 20 g of green onion
- 1 tomato
- 2 eggs
- 1/4 teaspoon of salt
- pepper
- spinach leaves
- 2 slices of sandwich cheese
04:49 Recipe 2 - If you have bacon and tortilla, you can make this!
Ingredients for 2-nd version of the tortilla:
- tortilla
- 50 g of mozzarella cheese
- 2 eggs
- 40 g of bacon
- red pepper
- parsley
- salt and pepper
- spinach leaves
- 2 slices of sandwich cheese
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#tortilla
#breakfast
#recipe
Easy Breakfast Pita Pizza | Food Dolls