Spinach & Feta Pull Apart Bread Rolls (Spanakopita flavored)

Print this recipe here: https://www.dimitrasdishes.com/spinach-feta-pull-apart-bread-rolls/

Ingredients
For the Bread Dough:

1 and 1/2 teaspoons (6g) active dry yeast
2 teaspoons (10g) granulated sugar
1 and 1/2 cups (375ml) lukewarm water
4 cups (630g) all-purpose flour
1 teaspoon salt
1/4 cup (60ml) olive oil
1-2 tablespoons semolina flour for pan (optional)
The Spinach & Feta Filling:

3-4 tbs olive oil
1 small onion, finely chopped
2 garlic cloves, grated
6 scallions, thinly sliced
1 pound (455g) spinach, roughly chopped
salt, to taste
freshly cracked black pepper to taste
1 teaspoon dried dill
11 ounces (300g) feta cheese block
6 ounces (150g) mozzarella cheese, shredded
The Topping:

2 ounces (57g) butter, melted
a pinch of salt
1 teaspoon dried oregano or thyme
1 teaspoon granulated garlic powder
Instructions
Make the dough:

Combine the yeast, water, and sugar in the bowl of a tabletop mixer that has been fitted with the dough hook attachment. Whisk them together and set aside to proof for about 8 minutes.

Combine the flour and salt in a large mixing bowl and whisk them together.

Add the flour mixture to the mixer along with a quarter cup of olive oil. Knead on low for 10 minutes.

Transfer the dough to a large bowl that has been greased with 2-3 tablespoons of olive oil. Toss the dough to coat. Cover in plastic wrap and set aside to rise. The dough should double or triple in volume for best results. About 2-3 hours.

Make the Filling:

Add the onion and olive oil to a large skillet and cook over medium heat until soft and golden. 8-10 minutes. Add the garlic and warm through.

Add the scallions and a pinch of salt and cook until soft. About 2 minutes.

Add the spinach in a few batches and season each batch lightly with salt and pepper.

Cook the spinach mixture over high heat so that the liquid can evaporate.

Remove from the heat and add the dill, crumbled feta cheese and mix it all together. taste and adjust the seasoning if needed. Add the mozzarella cheese and mix until combined.

Preheat the oven to 400°F, 200 °C.

Assemble the Rolls:

Divide the dough into 16 pieces and flatten each piece into a round disk.

Place a tablespoon of the filling on the center of each disk.

Gather the edges of the dough towards the center to cover the fillinga nd pinch them together. Roll into balls.

Place the bread rolls into a (10-inch) cast-iron pan that has been sprinkled with semolina flour (optional).

Brush the tops with 2 tablespoons of melted butter (not the topping) and set aside to rise for 30 minutes while the oven preheats.

Bake on the center rack for 30 minutes or until golden.

Make the topping by combining the ingredients together in a bowl. Mix together and set aside. As soon as the bread rolls come out of the oven brush them with the topping.

Allow them to sit at room temperature for 20 minutes and then serve.

Kali Orexi!

Notes
Leftover rolls can be refrigerated in an airtight container for up to 5 days. Toast in the oven before serving.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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