Feta, Spinach and Pine Nut Rolls with grated Parmesan and Honey
I’m the biggest feta fan and these rolls made me so happy as I felt like I was eating a bit of feta with every bite. The mix of feta, spinach, pine nuts and honey is absolutely delicious and you’ll feel like eating one after the other.
I really like working with milk based doughs as I feel like there are less chances of messing them up - this is also why this recipe is perfect also for people who are starting off with cooking or people who have never really made doughs before. The dough will remain absolutely beautiful and it’s quite easy to work and roll.
I hope you enjoy it
Prep Time: 20 Minutes
Cooking Time: 20 Minutes + 1 Hour 30 Minutes of rest
Ingredients for Dough (16 rolls)
Plain Flour - 670g
Butter - 90g
Milk - 370mL
Greek Yogurt - 2 Tbs
Egg - 1
Salt - 2 teaspoons
Baking Powder - 3 teaspoons
Ingredients for Filling
Spinach - 300g (cleaned and cut)
Feta - 250g (crumbled)
Pine Nuts - 50g
Parmesan - 100g (grated)
Honey - to sprinkle on top
Egg - 1 (beaten - to glaze)
Preparation:
In a bowl add the flour, butter and salt and mix with your hands - you should mix for around 5 minutes until the consistency is like sand.
In a pan, heat the milk but do not let it boil. Once hot put it in another bowl - add the yogurt, the egg and the baking powder and mix well with a wooden spoon.
Pour the wet mixture into the dry mixture and mix with your hands until everything is combined. The dough should be quite sticky. Cover the bowl with a wet cloth and store it in a warm (room temperature) place for 1 hour.
After the hour has passed clean a workspace and flour it a bit. Take your dough and work it for 3 minutes. Put it back in the bowl, cover it with the same cloth and wait another 10 minutes.
After 10 minutes put the dough on the work area again and start rolling it with a rolling pin until you get a rectangle of around 30cm x 40cm.
Pre-heat the oven to 220°C.
Now take your washed and cut spinach and add it to the entire surface of the dough. Add the crumbled feta and the pine nuts. Make sure you cover the whole space or else you’ll end up with some rolls that are fuller than others.
Roll the dough up as tightly as you can and cut it into 16 parts. Place the rolls on a buttered or oiled baking tray and spread them out quite a bit as they will grow. Leave them to rest for 15 minutes covered with the kitchen towel.
After 15 minutes beat the egg and glaze the rolls, then sprinkle parmesan onto each of them.
Place the rolls in the oven and bake for 22 minutes - they should be nice and golden. Remove them from the oven and let them rest for 5 minutes before eating. Sprinkle some honey on top if you wish.