Spinach and feta filled pull apart bread rolls
Dimitra's Dishes · ♥ 1.4K likes · 44.3K views · 14 min video
Read about rolls and buns in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1½ cup water
- 2 tsp sugar
- 1½ tsp instant dry yeast
Combine one and a half cups of lukewarm water, two teaspoons of sugar and one and a half teaspoons of yeast in the mixer bowl and leave about eight minutes until a puffy cloud forms on top.
- 630 g all-purpose flour
- 1 tsp salt
Whisk 630 g of all-purpose flour with a heaping teaspoon of salt.
- ¼ cup olive oil
Add the flour and salt and a quarter cup of olive oil, fit the dough hook and knead 10 minutes on low.
- ¼ cup flour
The dough should be soft and tacky but not sticky; if it is very wet, add up to about a quarter cup more flour and knead again.
- oil
Oil a bowl, turn the dough in it to coat, cover and leave in the warmest part of the house until doubled in volume.
- 2–3 tbsp olive oil
- salt
Cook the onions in two to three tablespoons of olive oil with a pinch of salt over medium-high about eight minutes until soft.
- 5–6 whole scallions
- 2 cloves garlic cloves
Add five or six finely chopped scallions and two grated garlic cloves and cook about two minutes until the scallions soften.
- 1 lb spinach
- salt
- pepper
Add a pound of spinach in batches, each with a pinch of salt and a little pepper, over medium-high so the released liquid evaporates and the filling is not watery. Stop while it is still moist, not totally dry.
- 1 tsp dried dill
- 300 g feta
- 6 oz shredded mozzarella
Stir in a teaspoon of dried dill, crumble in 300 g of feta and add six ounces of shredded mozzarella, then taste for salt and pepper. Set aside to cool.
Dill, feta and mozzarella
Cut the risen dough into 16 equal portions: quarter it, halve each quarter, then halve those again.
Flatten each piece into a thin circle with your fingertips; no rolling pin needed. Flatten them all before filling any.
Put a tablespoon of filling in the centre of each round, gather the edges up and pinch them together over the filling, then roll it under your palm to seal the bottom into a ball.
Set the rolls touching in a cast iron skillet or a 9 by 13 inch pan, or spaced on a baking tray if you do not want them to pull apart.
Arranging in the pan and seasoned butter
Cover loosely with plastic wrap and leave 30 to 40 minutes in the warmest spot until puffy; they should not double again.
Bake at 400F on the centre rack about 30 to 35 minutes until golden all around. Hers took 35 minutes, then five more at 475F for colour.
Brush with butter flavored with garlic powder, salt and oregano as soon as they come out, then rest 15 to 20 minutes before serving so the steam settles.