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Spinach and feta pull-apart
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Prep Time:
225 minutes
Cook Time:
30 minutes
Total Time:
255 minutes
Bake a homemade spinach and feta pull-apart bread for a deliciously classic treat.
Ingredients:
  • 750.00 ml Plain Flour
  • 5.00 gm caster sugar
  • 2.40 gm salt
  • 7g sachet dried yeast
  • 193.13 gm milk, at room temperature
  • 125.00 gm lukewarm water
  • 18.20 gm olive oil
  • 50g baby spinach leaves
  • 150g feta, crumbled
Instructions:
  • In a large bowl, mix flour, sugar, salt, and yeast. Add milk, water, and oil to form a soft dough. Transfer the dough to a floured surface and knead for 10 minutes until smooth. Place the dough in a lightly oiled bowl, cover with plastic wrap and a tea towel. Allow it to rise in a warm, draft-free spot for 1 1/2 to 2 hours until doubled in size.
  • Prepare a 23cm cake pan by greasing it lightly and lining it. Then, press the dough to its original size, knead it on a floured surface until smooth, and finally, divide it into 12 portions.
  • Divide the spinach and feta into 13 equal portions. Reserve 1 portion of each. Press the dough into 13 rounds, each 11cm in diameter. Top each round with 1 portion of spinach and feta. Fold the dough over, shaping each into a ball.
  • Place the dough balls on the pan and add the spinach and feta into the gaps. Cover with a tea towel and let it sit for 30 minutes until the dough rises slightly.
  • Preheat the oven to 180°C. Bake the dish for about 30 minutes until it turns a beautiful golden hue. Enjoy it warm or let it cool to room temperature before serving.

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