I can never go to a Greek restaurant without being tempted by the spanakopita, with the creamy, salty spinach filling inside all those flaky layers of buttery dough. So when I saw these spinach feta rolls I knew I had to make as soon as possible. These tasty, savory rolls channel some of that same flavor but inside a yeasted dough.
I like to think of them like sweet rolls, but savory. They are an ideal, but with the bite of melted feta cheese in every mouth full. There’s everything to love about these unique rolls.
I’m a big fan of yeast buns as they have a flavor and texture that’s soft, pillowy, and very worthy of seconds. Combined with a tasty filling these rolls bring a whole new level of taste and fun to the dinner table.
This dough does have to rise twice, as is the case with many rolled and yeasted baked goods. The waiting is the hardest part of this process as the filling is very simple to make. It’s just a blend of thawed frozen spinach, feta, herbs, and some chopped scallions.
After filling these rolls get their second rise and then are ready to be baked until golden brown on top.
I have enjoyed these every time I’ve made them and have found that they make a great snack during the day- as well as being a wonderful side dish to dinner.
These rolls don’t replace replace my precious spanakopita, but they have a similar flavor and with fewer crumbs so it’s a win-win. These rolls are recipe-box-worthy for certain.
Spinach Feta Rolls
Diet: Vegetarian
For the dough:
- 1 cup whole warm (not hot) milk
- 1 tablespoon granulated sugar
- 1 (.25 oz) packet dry active yeast
- 1/4 cup vegetable oil
- 2 1/4 cups all-purpose flour, plus extra for dusting
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
For the filling and assembly:
- 12 oz frozen chopped spinach, thawed, drained, and squeezed dry
- 3 scallions, chopped finely
- 6 oz crumbled feta cheese
- 3 tablespoons parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon dried dill weed
- 4 tablespoons melted butter, divided
Preparation
- Combine warm milk with sugar and yeast in small bowl. Leave until foamy, 1-5 minutes. In large bowl mix 2 cups flour with oil and yeast until dough forms. Cover bowl with towel or plastic wrap and allow to rise for 1 hour.
- In large bowl combine spinach, scallions, feta, parmesan, salt, pepper, onion powder, garlic powder, and dill weed.
- Stir in remaining flour to dough along with baking powder, baking soda, and salt. Knead for 2 minutes on floured work surface.
- Flour your work surface again. Roll dough out to 10”x15” rectangle. Spread spinach mixture all over dough. Roll into log, starting with long end nearest you. Pinch ends closed so filling doesn’t leak.
- Cut into 12-16 equal pieces. Brush 9”x13" pan with 2 tablespoons butter and then place rolls into pan cut-sides up.
- Allow to rise for 20 minutes. Preheat oven to 375˚F. Bake for 24-30 minutes. Cover with foil halfway through baking to avoid over-browning. Pour remaining butter over buns as soon as you take them from the oven.
Recipe adapted from The Pioneer Woman.