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