This is a take on the sweet cinnamon rolls, but instead of sweet, it is savory of course. Just think of the spanakopita filling in a fluffy brioche roll. The combination is amazing!

Spanakopita Rolls

Servings: 7-8 Rolls

Ingredients:

Filling:

• 2 tablespoons of olive oil
• 1 white medium onion- finely chopped
• 1 leek finely chopped
• 1/3 cup of fennel chopped
• 1 garlic clove minced
• 3 cups of fresh spinach
• 2 cups of crumbled feta cheese
• 2 tablespoons of dill
• 2 tablespoons of Greek yogurt
• Salt & Pepper

Dough:

• 3 cups of all-purpose flour and a few tablespoons of flour for dusting work surface
• 3/4 cups of whole milk
• 1/4 cup of unsalted butter, melted
• 1 egg
• 1 teaspoon of sugar
• 1 1/4 teaspoon salt
• 1 1/2 teaspoon of yeast

Method:

1. Prepare the dough. Place milk in a microwavable bowl. Cook for 30 seconds until the mixture is warm. Add the yeast and gently stir with a wooden spoon.
2. Add the sugar, egg, and melted butter and whisk to combine.
3. Next, combine the flour and salt together on parchment paper. In a mixer add the yeast mixture, and then while the mixer is running on medium-low add the flour in 2 increments. Mix until it forms a dough with the dough hook attachment.
4. Remove dough from the mixer, and knead with hands for 5 minutes. Place dough in a bowl and cover with plastic wrap. Rest for 15 minutes.
5. Meanwhile, saute the olive oil, onion, leeks, and garlic over medium heat until onions are translucent. Remove from heat, and place in a bowl.
6. Place feta, and onion mix in a food processor for a minute until it forms a paste.
7. Cook the spinach in a medium pot filled with water. Boil for two minutes, then remove from pot. Place spinach in a strainer under running cold water to cool down. Strain out all the excess water.
8. Place spinach on cutting board and finely chop. Add the spinach to the cheese onion mixture. Set aside.
9. Prepare the dough. On a large flat surface, roll out your dough. You want to roll it out to a large rectangle. You should have the dough be about 1 inch in thickness.
10. Place your filling evenly over the top of the rectangle, making sure to leave about a 1-inch border.
11. Tightly roll the dough up from the bottom to the top making sure to fold the corners in to make sure they are sealed.
12. Cut in 1-inch sections, and you should get between 7-8 depending on how big your slices are. Place rolls on a lightly greased baking sheet and proof for 1 hour covered with plastic wrap.
13. Prepare oven to 350 degrees and bake sheet in the middle rack. Bake for 20-25 minutes until golden brown. Let cool on wire rack.

Kali Orexi!

Recipe by: Chef David Aroutinov

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