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Savory Yeast Roll with Spinach and Cheese
This is a wonderful idea! A Spinach and Cheese Pastry recipe is always a celebration,
and the combination of spinach and cheese is classic and comforting. This is exactly the type of
pastries that elevates any meal, it’s perfect for hosting or just for a family treat.
Imagine the house filling up with the amazing aroma of soft, baked yeast dough. This dough is simply a dream: it’s flexible, easy to work with, and when it comes out of the oven it’s golden, airy, and slightly crispy on the outside. This Spinach and Cheese Pastry recipe gently wraps a rich and especially
delicious filling: fresh spinach, lightly cooked to maintain its vibrant green color, along with a mixture of salty and gentle cheeses. Every bite is a perfect blend of pleasant saltiness, the creamy softness of the filling, and a dough texture that simply melts in your mouth.
This is a beautiful and impressive pastry that always earns compliments. Whether you’re serving it at a luxurious brunch or as a magnificent addition to dinner, everyone will love it!
8 Pastries
Ingredients:
300 g flour (2 cups + extra tablespoon)
Half a tablespoon of dry yeast (6 g) / a third of a bag of fresh yeast (17 g)
A teaspoon of sugar
A teaspoon of salt
60 ml of oil (a quarter cup)
160 ml of lukewarm water (a little less than 3/4 cup)
Spinach filling:
600 g of fresh spinach, preferably baby or Turkish spinach
A large onion, cut into small cubes
Egg
70 g of grated Bulgarian cheese
50 g of grated Safed cheese
100 g of grated cheese
3/4 teaspoon of salt
Whipped egg
Sesame seeds
Preparation:
1.) Fill a large pot with water and bring it to a boil. Add the spinach leaves and cook for about 10
minutes. Strain the spinach, cool slightly and squeeze out the liquids thoroughly. I recommend setting it aside and occasionally squeezing again to take more liquid out, which prevents moisture release
during baking
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2.) Place the flour, yeast, sugar and salt in the mixer bowl. Add the oil and water. Run the mixer on low speed and knead the dough for a couple minutes. The dough should be soft and smooth. Place in a bowl and cover with a towel (you can leave the dough in the mixer bowl and cover). Let it rise for an hour or more.
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3.) Divide the dough into 8 parts and let them rise for about 15 minutes. Meanwhile, make the filling: Preheat a pan with 3 tablespoons of oil. Finely chop the onion and fry it until it turns golden. Place the onion in a bowl. Chop the spinach, place it in the bowl, grate the cheeses, add the rest of the
ingredients and mix into a smooth mixture.
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4.) Flatten each dough part into a rectangle the size of 15×16 cm. Place a row of filling on the upper part of the dough, about 3 cm from the top edge of the rectangle. Cut slits from the halfway point of the rectangle downwards, but not all the way to the edge. Begin rolling the roll from the top downwards and shape it into a crescent.
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5.) Transfer the crescents to a baking sheet lined with parchment paper. Let them rise for about 10
minutes. Meanwhile, preheat the oven in advance to 180°C/356°F.
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6.) Whisk the egg and brush the crescents. Place in the oven and bake for about 20-25 minutes, until the pastries are golden.
