Print this recipe here: https://www.dimitrasdishes.com/spinach-feta-pull-apart-bread-rolls/IngredientsFor the Bread Dough:1 and 1/2 teaspoons (6g) active dry yeast2 teaspoons (10g) granulated sugar1 and 1/2 cups (375ml) lukewarm water4 cups (630g) all-purpose flour1 teaspoon salt1/4 cup (60ml) olive oil1-2 tablespoons semolina flour for pan (optional)The Spinach & Feta Filling:3-4 tbs olive oil1 small onion, finely chopped2 garlic cloves, grated6 scallions, thinly sliced1 pound (455g) spinach, roughly choppedsalt, to tastefreshly cracked black pepper to taste1 teaspoon dried dill11 ounces (300g) feta cheese block6 ounces (150g) mozzarella cheese, shreddedThe Topping:2 ounces (57g) butter, melteda pinch of salt1 teaspoon dried oregano or thyme1 teaspoon granulated garlic powderInstructionsMake 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 400F, 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!NotesLeftover 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: 66582698By: tonyanthonyIts All GreekITEM ID: 84456733By: LowNotesOfficial Facebook Page: https://www.facebook.com/dimitrasdishesInstagram: https://www.instagram.com/dimitras.dishes/Pinterest: https://www.pinterest.com/dimitrasdis0637/Twitter: https://twitter.com/DimitrasDishesHere are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)My cutting board: http://amzn.to/2e2p8EDKitchen Aid Mixer: http://amzn.to/2dQXU0bFood Processor: http://amzn.to/2eXcvZdMicroplane: http://amzn.to/2eL2vToMadeleine Pan: http://amzn.to/2dQU1smCheesecake Pan: http://amzn.to/2eXaGeQVitamix Blender: http://amzn.to/2eXcvbHNonstick pan: http://amzn.to/2eL804tCast iron pan: http://amzn.to/2dQYfjsPastry Bag: http://amzn.to/2e2v0xDHalf sheet baking pans: http://amzn.to/2fcv7cDThanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
