Spinach & Feta Pull Apart Rolls Recipe

Introduction

These Spinach & Feta Pull Apart Rolls are soft, flavorful, and perfect for sharing. Filled with a savory mix of spinach, feta, and mozzarella, they make a delightful snack or side for any meal.

Ingredients

• 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)
• 3-4 tablespoons olive oil (for filling)
• 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
• 2 ounces (57g) butter, melted (for topping and brushing)
• A pinch of salt (for topping)
• 1 teaspoon dried oregano or thyme (for topping)
• 1 teaspoon granulated garlic powder (for topping)

Instructions

1. Step 1: Combine the yeast, lukewarm water, and sugar in the bowl of a mixer fitted with a dough hook. Stir and set aside to proof for about 8 minutes until frothy.
2. Step 2: In a large bowl, whisk together the flour and salt. Add this mixture to the mixer along with 1/4 cup olive oil. Knead on low speed for 10 minutes until smooth and elastic.
3. Step 3: Transfer the dough to a large greased bowl, toss to coat with olive oil, cover with plastic wrap, and let it rise for 2–3 hours until doubled or tripled in size.
4. Step 4: For the filling, heat olive oil in a skillet over medium heat. Cook the onion until soft and golden, about 8–10 minutes. Add garlic and cook for 1 minute more.
5. Step 5: Add the scallions and a pinch of salt, cooking until softened, about 2 minutes. Add the spinach in batches, seasoning each with salt and pepper, and cook over high heat until liquid evaporates. Remove from heat.
6. Step 6: Stir in dried dill, crumbled feta, and shredded mozzarella. Taste and adjust seasoning as needed.
7. Step 7: Preheat the oven to 400°F (200°C). Divide the dough into 16 pieces and flatten each into a round disk.
8. Step 8: Place a tablespoon of filling in the center of each disk. Gather the edges to enclose the filling, pinch to seal, and roll gently into balls.
9. Step 9: Arrange the rolls in a 10-inch cast-iron pan dusted with semolina flour if using. Brush tops with 2 tablespoons melted butter and let rise for 30 minutes while the oven preheats.
10. Step 10: Bake on the center rack for 30 minutes or until golden brown. Mix the topping ingredients together, then brush the rolls immediately after baking.
11. Step 11: Allow the rolls to cool at room temperature for 20 minutes before serving.

Tips & Variations

• For extra flavor, add a handful of chopped fresh herbs like parsley or mint to the filling.
• Substitute the feta with ricotta or goat cheese for a creamier texture.
• If you don’t have semolina flour, regular all-purpose flour will work to prevent sticking.
• Use baby spinach for a more tender filling and quicker cooking time.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. To keep longer, refrigerate for up to 5 days or freeze for up to 2 months. Reheat in a warm oven at 350°F (175°C) for 10–15 minutes until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, prepare the dough and let it rise, then refrigerate it overnight. Bring it to room temperature before assembling the rolls.

Can I use frozen spinach for the filling?

Yes, but be sure to thaw and squeeze out excess moisture before cooking to avoid soggy filling.

Spinach & Feta Pull Apart Rolls Recipe

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★★★★★

4.9 from 140 reviews

• Author: Thomas
• Total Time: 3 hours 50 minutes
• Yield: 16 rolls 1x
• Diet: Vegetarian

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Description

These Spinach & Feta Pull Apart Rolls are soft, fluffy bread rolls filled with a savory spinach, feta, and mozzarella mixture. Baked to a golden perfection and topped with a flavorful butter, oregano, and garlic powder blend, these rolls make a perfect appetizer, snack, or side dish for any meal. The combination of fresh herbs, creamy cheeses, and vibrant spinach inside a tender homemade bread dough promises a delicious and comforting treat.

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Ingredients

Scale 1x2x3x

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 tablespoons 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

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Instructions

1. Proof the yeast: Combine the active dry yeast, lukewarm water, and granulated sugar in the bowl of a tabletop mixer fitted with the dough hook attachment. Whisk together and let it sit for about 8 minutes until the mixture becomes frothy, indicating the yeast is active.
2. Mix the dry ingredients: In a large bowl, whisk together the all-purpose flour and salt to ensure they are evenly combined.
3. Knead the dough: Add the flour mixture and olive oil to the yeast mixture in the mixer. Knead on low speed for 10 minutes until the dough is smooth and elastic.
4. First rise: Transfer the dough to a large bowl greased with 2-3 tablespoons of olive oil. Toss the dough to coat it with oil. Cover the bowl tightly with plastic wrap and let it rise in a warm place until it doubles or triples in size, about 2 to 3 hours.
5. Prepare the filling: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 8 to 10 minutes until soft and golden. Add the grated garlic and cook for another minute to warm through.
6. Cook the vegetables: Add the sliced scallions with a pinch of salt and cook for approximately 2 minutes until softened. Gradually add the chopped spinach in batches, seasoning lightly with salt and freshly cracked black pepper each time. Stir over high heat to evaporate excess liquid, cooking until the spinach is wilted and most moisture has evaporated.
7. Finish the filling: Remove the skillet from heat and stir in dried dill and crumbled feta cheese. Mix well, taste, and adjust the seasoning if needed. Add shredded mozzarella and combine the mixture evenly. Set aside to cool.
8. Preheat the oven: Set your oven to 400°F (200°C) and allow it to fully heat.
9. Shape the rolls: Divide the dough into 16 equal pieces. Flatten each piece into a round disk. Place a tablespoon of the spinach and feta filling in the center of each disk.
10. Form the rolls: Gather the edges of the dough around the filling, pinching them together to enclose the filling completely. Roll each filled dough ball gently between your palms to form smooth balls.
11. Prepare for baking: Sprinkle a 10-inch cast-iron pan with 1-2 tablespoons of semolina flour if using. Arrange the rolls closely together in the pan, seam side down.
12. Second rise: Brush the tops of the rolls with 2 tablespoons of melted butter (not the seasoned topping). Cover and let them rise for 30 minutes while the oven preheats.
13. Bake the rolls: Place the pan on the center rack of the preheated oven and bake for 30 minutes, or until the rolls are puffed, golden brown, and cooked through.
14. Prepare the topping and finish: While the rolls bake, mix together melted butter, a pinch of salt, dried oregano or thyme, and granulated garlic powder in a small bowl. As soon as the rolls come out of the oven, generously brush this topping over the hot rolls to add extra flavor and a glossy finish.
15. Serve: Allow the rolls to cool at room temperature for 20 minutes before serving for best texture and flavor.

Notes

• The semolina flour is optional but adds a nice texture and prevents sticking in the pan.
• Be sure to let the dough rise fully; it improves texture and flavor significantly.
• The filling can be prepared while the dough is rising to save time.
• Use good-quality feta for the best flavor.
• Store leftovers in an airtight container; reheat gently to maintain softness.
• These rolls freeze well; thaw before baking if preparing ahead.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Bread
• Method: Baking
• Cuisine: Mediterranean

Keywords: spinach feta rolls, pull apart bread, savory bread rolls, Mediterranean bread, homemade bread, vegetarian snacks