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Stuffed Easter bread with spinach and feta cheese

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Ingredients for 4 servings:

  • 300 g creamed spinach, frozen
  • 500 g flour
  • 2 bags of yeast (dry yeast)
  • 1 tsp sugar
  • ½ tsp salt
  • 75 g margarine
  • 1 egg(s)
  • 400 g sheep’s cheese

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Green yeast dough with spinach

Thaw the spinach. In a bowl, mix the flour with the dried yeast, sugar, and salt. Melt the margarine. Place the thawed spinach in a measuring jug and fill with water to 350 ml. Add the mixture, along with the margarine and egg, to the flour mixture. Using the dough hook of a hand mixer, knead into a smooth dough and let it rise in a warm place until doubled in size. Roll out the dough into a rectangle approximately 30 x 40 cm. Finely crumble the feta cheese and spread it over the dough. Shape into a log and place in a greased 30 cm loaf pan. Bake at 200°C (gas mark 3/fan 180°C) for 50-60 minutes and let cool in the pan.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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