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Spinach, feta and semi-dried tomato pull-apart
Spinach, feta and semi-dried tomato pull-apart
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Prep Time:
120 minutes
Cook Time:
30 minutes
Total Time:
150 minutes
Make a delicious picnic bread with spinach, feta, and semi-dried tomatoes that the whole family will love.
Ingredients:
  • 375g plain flour
  • 2 tsp (7g sachet) dried yeast
  • 4.80 gm sea salt flakes
  • 5.00 gm caster sugar
  • 60ml olive oil
  • 250.00 ml baby spinach, shredded
  • 100g feta, crumbled
  • 75g semi-dried tomato
  • Olive oil, extra, for brushing
  • Sea salt flakes, extra, to sprinkle
  • 250.00 ml baby spinach leaves
  • 125.00 ml basil leaves
  • 40g pine nut
  • 20g parmesan
  • 1 garlic clove, crushed
Instructions:
  • In a large bowl, mix together flour, yeast, salt, and sugar, then make a well in the center. Pour in 3/4 cup (185ml) warm water and the oil. Stir well until combined. Transfer the dough onto a lightly floured surface and knead for 10 minutes until it's smooth and elastic. Place the dough in a lightly greased bowl, cover it, and let it rise in a warm, draft-free spot for 1 hour until it doubles in size.
  • Combine spinach, basil, pine nuts, Parmesan, garlic, and oil in a food processor. Pulse until a smooth pesto is formed.
  • Prepare a 10cm x 21cm loaf pan by greasing it. Gently deflate the dough and knead for 2 minutes until it springs back. Divide the dough into 8 equal parts. Flatten one piece into a 5cm x 20cm rectangle. Spread a thin layer of pesto, then add spinach, feta, and tomato on top. Roll the dough from one short end to the other to form a roll. Repeat this process with the rest of the dough and filling. Arrange the rolls in the pan next to each other. Cover and let them rise in a warm, draft-free spot for 30 minutes.
  • Preheat the oven to 200C. Brush the rolls with a little extra oil, sprinkle with sea salt flakes, and bake for 10 minutes. Then, lower the temperature to 180C and bake for an additional 20 minutes until golden.

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