Spinach and Feta Stuffed Rolls

Spinach and Feta Stuffed Rolls

Soft yeasted rolls wrapped around a tangy, garlicky spinach and feta filling.

Total 2 hr 30 min Makes 12 rolls Calories 215/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat, Sesame

These pull-apart rolls hide a savory filling of wilted spinach, salty feta, and garlic inside a soft, golden crust. They work well as a side for soups and roasted meats or as a stand-alone snack with a bit of butter. The dough is enriched slightly for tenderness, making the rolls soft enough to tear apart by hand while warm.

Ingredients

  • 3 1/4 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 1/4 teaspoons instant yeast
  • 1 1/4 teaspoons salt
  • 3/4 cup warm milk
  • 1/4 cup warm water
  • 3 tablespoons unsalted butter, melted
  • 1 egg
  • 10 ounces fresh spinach, chopped
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 cup feta cheese, crumbled
  • 2 ounces cream cheese, softened
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons unsalted butter, melted, for brushing
  • 1 tablespoon sesame seeds

Method

  1. In a large bowl, whisk together the flour, sugar, instant yeast, and salt.

  2. Add the warm milk, warm water, melted butter, and egg to the dry ingredients. Mix until a soft dough forms.

  3. Knead the dough on a floured surface until smooth and elastic, about 8 minutes.

  4. Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled in size.

  5. While the dough rises, heat the olive oil in a 9-inch skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds.

  6. Add the spinach to the skillet and cook, stirring, until wilted and most of the liquid has evaporated, about 4 minutes. Remove from heat and let cool.

  7. In a medium bowl, combine the cooled spinach, feta, cream cheese, black pepper, and nutmeg, mixing until evenly combined.

  8. Punch down the risen dough and divide into 12 equal pieces.

  9. Flatten each piece of dough into a 4-inch round, place a spoonful of the spinach and feta filling in the center, and pinch the edges closed to seal into a ball.

  10. Arrange the sealed rolls seam-side down in a greased 9x13-inch baking pan, spacing them evenly.

  11. Cover the pan loosely and let the rolls rise in a warm spot until puffy.

  12. Preheat the oven to 375°F.

  13. Brush the tops of the rolls with melted butter and sprinkle with sesame seeds.

  14. Bake until the rolls are golden brown on top and sound hollow when tapped, 20 to 25 minutes.

  15. Let the rolls cool in the pan for 5 minutes before serving warm.

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Spinach and Feta Stuffed Rolls

These pull-apart rolls hide a savory filling of wilted spinach, salty feta, and garlic inside a soft, golden crust. They work well as a side for soups and roasted meats or as a stand-alone snack with a bit of butter. The dough is enriched slightly for tenderness, making the rolls soft enough to tear apart by hand while warm.

2 hr 30 min 12 rolls 215 cal

Ingredients

  • 3 1/4 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 1/4 teaspoons instant yeast
  • 1 1/4 teaspoons salt
  • 3/4 cup warm milk
  • 1/4 cup warm water
  • 3 tablespoons unsalted butter, melted
  • 1 egg
  • 10 ounces fresh spinach, chopped
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 cup feta cheese, crumbled
  • 2 ounces cream cheese, softened
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons unsalted butter, melted, for brushing
  • 1 tablespoon sesame seeds

Method

  1. 1

    In a large bowl, whisk together the flour, sugar, instant yeast, and salt.

  2. 2

    Add the warm milk, warm water, melted butter, and egg to the dry ingredients. Mix until a soft dough forms.

  3. 3

    Knead the dough on a floured surface until smooth and elastic, about 8 minutes.

  4. 4

    Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled in size.

  5. 5

    While the dough rises, heat the olive oil in a 9-inch skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds.

  6. 6

    Add the spinach to the skillet and cook, stirring, until wilted and most of the liquid has evaporated, about 4 minutes. Remove from heat and let cool.

  7. 7

    In a medium bowl, combine the cooled spinach, feta, cream cheese, black pepper, and nutmeg, mixing until evenly combined.

  8. 8

    Punch down the risen dough and divide into 12 equal pieces.

  9. 9

    Flatten each piece of dough into a 4-inch round, place a spoonful of the spinach and feta filling in the center, and pinch the edges closed to seal into a ball.

  10. 10

    Arrange the sealed rolls seam-side down in a greased 9x13-inch baking pan, spacing them evenly.

  11. 11

    Cover the pan loosely and let the rolls rise in a warm spot until puffy.

  12. 12

    Preheat the oven to 375°F.

  13. 13

    Brush the tops of the rolls with melted butter and sprinkle with sesame seeds.

  14. 14

    Bake until the rolls are golden brown on top and sound hollow when tapped, 20 to 25 minutes.

  15. 15

    Let the rolls cool in the pan for 5 minutes before serving warm.