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Spinach, fetta and semi-dried tomato pull-apart

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Filled with bits of semi-dried tomato, this colourful Spinach and fetta pull-apart is perfect for sharing.

  • Makes8
  • Cook time30 minutes
  • Prep time30 minutes, (+ 1½ hours rising time)
Spinach, fetta and semi-dried tomato pull-apart

Ingredients

  • 2½ cups (375g) plain flour
  • 2 tsp (7g sachet) dried yeast
  • 2 tsp sea salt flakes
  • 1 tsp caster sugar
  • ¼ cup (60ml) olive oil
  • 1 cup shredded baby spinach
  • 100g fetta, crumbled
  • ½ cup (75g) finely chopped semi-dried tomatoes
  • Olive oil, extra, for brushing
  • Sea salt flakes, extra, to sprinkle

Spinach pesto

  • 1 cup baby spinach leaves
  • ½ cup basil leaves
  • ¼ cup (40g) pine nuts, toasted
  • ¼ cup (20g) finely grated parmesan
  • 1 garlic clove, crushed
  • 2 tbs olive oil

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine flour, yeast, salt and sugar in a large bowl. Make a well in the centre. Add ¾ cup (185ml) warm water and the oil. Stir to combine. Turn onto a lightly floured surface and knead for 10 mins or until smooth and elastic. Place in a lightly greased bowl. Cover and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.

  2. Step 2

    To make the spinach pesto, place the spinach, basil, pine nuts, parmesan, garlic and oil in a food processor and process until smooth.

  3. Step 3

    Grease a 10cm x 21cm loaf pan. Gently punch down dough. Knead for 2 mins or until dough returns to its original size. Divide into 8 portions. Roll 1 portion into a 5cm x 20cm rectangle. Spread with a little pesto. Sprinkle with spinach, fetta and tomato. Starting from 1 short end, roll to enclose. Repeat with remaining dough portions, pesto, spinach, fetta and tomato. Place rolls, side by side, in the pan. Cover and set aside in a warm, draught-free place for 30 mins to rise.

  4. Step 4

    Preheat oven to 200°C. Lightly brush the rolls with a little extra oil and sprinkle with the extra sea salt flakes. Bake for 10 mins. Reduce oven to 180°C and bake for a further 20 mins or until golden.