Wednesday, November 28, 2012

Braided Spinach & Feta stuffed bread


For the dough

2 cups bread flour
1 pkg active dry yeast
1/2 tsp sugar
salt to taste
1/2 cup + 2 tsp warm milk
1 tsp dry parsley flakes
2 tsp oil

For the stuffing

2-3 cloves of garlic (minced)
1 onion finely chopped
2 cups chopped spinach
1 cup feta (cubed)
salt & pepper to taste


Add sugar &1 pkg yeast to the warm milk & set aside for a few mins till the yeast is bubbly.

In a bowl combine together flour, salt & parsley flakes.

Once the yeast is bubbly, pour this into the flour mixture & knead well, adding extra warm milk or water to knead to form a soft dough. Smear the dough with some oil & cover with plastic wrap.

Set this aside in a warm place for 45 mins to 1 hr till it rises.

Meanwhile prepare the filling - Heat 1 tsp oil in a pan & add garlic. Cook for a min & add the chopped onion. Add chopped spinach & cook till it wilts & all the water evaporates. Add salt & pepper to taste.

Knead the risen dough well & roll out on a floured surface.

Spread the spinach filling in the middle of the dough. Spread the cubed feta onto the filling.

Make slits on either side of the filling. Slowly pull up the slit sides (one slit at a time) of the dough over the filling in an overlapping braided manner.

Smear the top with a combination of some milk & oil or butter.

Bake in a 375F pre-heated oven for 25-30 mins.

Cut into slices & enjoy warm with ketchup.


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