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Spinach and feta pull-apart
Spinach and feta pull-apart
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Prep Time:
125 minutes
Cook Time:
30 minutes
Total Time:
155 minutes
Versatile spinach and feta bread - ideal for any meal or snack!
Ingredients:
  • 375g plain flour
  • 2 tsp (1 sachet/7g) dried yeast
  • 4.80 gm sea salt flakes, plus extra to sprinkle
  • 5.00 gm caster sugar
  • 160ml water
  • 60ml olive oil
  • 500.00 ml finely shredded English spinach
  • 150g feta, crumbled
Instructions:
  • 1. Preheat your oven to 200°C. 2. In a large bowl, mix together flour, yeast, salt, and sugar. Create a well in the center. 3. Pour in the water and oil mixture, then stir everything together. 4. Transfer the mixture onto a lightly floured surface and knead for 10 minutes until the dough is smooth and elastic. 5. Place the dough in an oiled bowl, cover it with plastic wrap, and let it rise in a warm, draft-free place for about 1 hour until it doubles in size.
  • Prepare a 10 x 20cm loaf pan by greasing it. Gently press down on the dough and knead for 2 minutes until it springs back. Divide the dough into 8 equal parts. Roll out one portion into a 10 x 20cm rectangle, approximately 5mm thick. Add a portion of spinach and feta on top. Roll the dough to seal the filling inside. Cut the rolled dough in half horizontally, then place both pieces next to each other in the pan with the cut side down. Repeat with the remaining dough and filling ingredients. Cover the pan and let it rest in a warm, draft-free spot for 30 minutes or until the dough rises to the top.
  • Brush the dough with a touch of extra oil and sprinkle with sea salt flakes. Bake at 200°C for 10 minutes, then lower the temperature to 180°C and bake for another 20 minutes until the bread is golden brown. Serve warm.

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