Spinach & Feta Pull Apart Bread Rolls (Spanakopita flavored)
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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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Spinach feta bread: quick, fluffy and super yummy!
INGREDIENTS
For the bread:
250ml (1 cup) lukewarm water;
60g (⅓ cup) feta cheese;
1 egg;
3g (½ tsp) salt;
15ml (1 tbsp) olive oil;
520g (4 ⅛ cups) bread flour;
5g dry yeast.
For the filling:
300g (2 ½ cups) thawed spinach, dried;
15g (1 tbsp) butter, melted;
1 garlic clove, minced;
30g (3 tbsp) parmesan;
1 tsp dry oregano;
60g (⅓ cup) feta cheese;
Egg wash;
Parmesan.
METHOD
1. In a large bowl whisk water with yeast, egg, salt, olive oil, and feta cheese. Add flour and mix to combine. Knead the dough for 10 minutes or until smooth. Cover and let it rise for 1 hour.
2. For the filling mix spinach with butter, garlic, parmesan, oregano, and feta cheese.
3. Roll the dough on a floured surface forming a 45x38 cm rectangle. Spread the spinach filling on top and roll carefully.
4. Pinch both edges of your roll together and cut in half lengthwise. Twist the dough into a braid and set aside until doubled in size.
5. Brush the bread with egg wash and top with parmesan cheese.
6. Bake for 50 minutes at 190°C/375°F.
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Spinach and Cheese Gozleme Recipe
Gozleme - traditional Turkish dish made of a thin, soft pastry dough filled with spinach and cheese. This recipe is very easy to make and no kneading or proofing required.
►Full written recipe:
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Ingredients:
For the dough:
3 cups (375g) Flour
1 teaspoon Salt
3/4 cup (180ml) Milk
1/3 cup (80m) water
For the filling:
Olive oil
1 Onion, chopped
400g Spinach
300g Feta cheese
Salt to taste
Pepper to taste
Directions:
1. Make the dough: in a large bowl mix flour and salt. Add water, milk and mix until dough is formed. Knead the dough for 4-5 minutes, until smooth and soft. Place the dough in a bowl, cover and allow to rest while making the filling.
2. Make the filling: in a pan, heat 2 tablespoons of olive oil, add chopped onion and sate for 5-6 minutes. Add chopped spinach and cook until wilted.
3. Transfer the filling into a large bowl, crumble feta cheese and season with salt and pepper to taste. Mex well.
4. Make the Gozlame: take the dough and divide it into 6 equal parts and shape each part into a ball.
5. Roll out each ball into ball into a thin rectangle. Place 2-3 tablespoons of filling the center of the dough, leave about4cm of space around the edges. Fold the edges over the filling.
6. Fry the Gozlame: heat a large skillet or a pan over medium-high heat, place the gozlame on the skillet and cook until golden brown on both sides. Brush each side with a bit of olive oil or melted butter (optional). Repeat with the rest of the dough and filling.
7. Serve and enjoy!
Spinach Bread 101
My Mom's recipe.Thank you for teaching me the important things in life.
SPINACH BREAD RECIPE| Baking with Spinach | No Knead Bread Dutch Oven | Healthy Bread
Today I want to show you how to make a Spinach Bread Recipe. Baking with spinach gives a beautiful color and a unique taste. This no knead bread has an amazing crunchy top and a soft and airy inside texture. It’s very hard not to eat the whole loaf all at once.
This spinach bread loaf doesn’t require any kneading by hand or a stand mixer. All you need is time to let the fermentation process do all the work.
Another great future of this vegetable bread recipe is that it’s completely eggless. So, if you’re avoiding any animal products in your diet, you’re definitely going to love this recipe.
***???? Download the FREE GUIDE: 15 Different Ways to Shape Bread Rolls ►
SPINACH BREAD RECIPE Printable Recipe –
INGREDIENTS:
100g fresh spinach
30 ml olive oil
350ml warm water
4g (1 ¼ tsp) dry active yeast
1 tbsp sugar
1 tsp salt
500g sifted flour
NOTES:
Store the bread in a plastic bag over the counter and the next day you will find that the crispy top turned into a soft and delicious crust.
--LINKS—
--Hand Blender (Amazon):
-- 9x9x2 Baking Pan (Amazon):
*** Learn 15 Different Ways to Shape Bread Rolls (FREE DOWNLOAD): ►
-- SPINACH BREAD RECIPE --
To make this Spinach Bread Recipe, watch my video all the way through and follow the recipe for great results!
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No Oven! Spinach Bread Loaf - Vegan
Easy & delicious homemade Spinach Bread Loaf baked without an oven. Using a steamer to make soft, fluffy and moist bread loaf with a nutty aroma. It is so easy and it works!
Ingredients:
300g Bread Flour (2-1/2 Cups or 10.58oz)
177g Spinach Juice (6.24oz)
3g yeast (0.105oz)
20g Sugar (0.705oz)
3g Salt (0.105oz)
10g Oil (0.352oz)
Other Ingredients for blanching the Spinach:
3g Oil (0.105oz)
1g Salt (0.035oz