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!
Servings: 7-8 Rolls
- 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
- 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
- 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.
- Add the sugar, egg, and melted butter and whisk to combine.
- 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.
- 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.
- Meanwhile, saute the olive oil, onion, leeks, and garlic over medium heat until onions are translucent. Remove from heat, and place in a bowl.
- Place feta, and onion mix in a food processor for a minute until it forms a paste.
- 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.
- Place spinach on cutting board and finely chop. Add the spinach to the cheese onion mixture. Set aside.
- 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.
- Place your filling evenly over the top of the rectangle, making sure to leave about a 1-inch border.
- Tightly roll the dough up from the bottom to the top making sure to fold the corners in to make sure they are sealed.
- 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.
- 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.
Recipe by: Chef David Aroutinov
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