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Spinach, fetta and pine nut pull-apart
Spinach, fetta and pine nut pull-apart
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Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Savory pull-apart loaf with pine nuts, spinach, and tangy feta - perfect for a gourmet picnic.
Ingredients:
  • 7g sachet dry yeast
  • 10.00 gm caster sugar
  • 250.00 gm warm water
  • 750.00 ml bread and pizza plain flour
  • 2.40 gm sea salt
  • 18.20 gm olive oil
  • 250g packet frozen spinach, thawed
  • 40.00 ml pine nuts, toasted, roughly chopped
  • 150g feta, roughly crumbled
Instructions:
  • Prepare a loaf pan by greasing it. In a jug, combine yeast, sugar, and warm water. Use a fork to whisk the mixture until the yeast has dissolved. Let it stand in a warm place for 10 minutes or until it becomes frothy.
  • Sift flour into a large bowl and make a well in the center. Add salt, yeast mixture, and oil. Mix until a soft dough forms. Transfer the dough onto a lightly floured surface and knead for 10 to 15 minutes until it's smooth and elastic. Place the dough in a large, lightly greased bowl and cover it with greased plastic wrap. Let it sit in a warm place for 1 hour or until it doubles in size. Use your fist to punch the dough down, then knead it on a floured surface until smooth.
  • Lightly grease plastic wrap and cover the dough. Allow it to rest in a warm place for 30 minutes until it almost doubles in size. In the meantime, squeeze out excess water from the spinach and set aside.
  • Preheat oven to 200°C (180°C fan-forced).
  • Roll out the dough into a 15cm x 25cm rectangle. Sprinkle with spinach, pine nuts, and 100g fetta, leaving a 1cm border. Roll it up from one long side to create a log. Cut the log into 10 even slices. Shape the slices into balls without enclosing the filling. Arrange 5 balls in a zig-zag pattern on the base of the pan and place the remaining balls in the pan in an opposite zig-zag pattern.
  • Sprinkle the remaining feta on top. Bake for 30-35 minutes until the bread is golden and sounds hollow when tapped. Let it rest in the pan for 5 minutes, then transfer to a wire rack. Enjoy hot or cold.

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