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How to make Spinach, fetta and pine nut pull apart

Yield = 1 large loaf
Prep time: 0:40
Cook time: 0:35
Total time: 1:15

Ingredients

  • 7g sachet dry yeast
  • 2 teaspoons caster sugar
  • 1 cup warm water
  • 3 cups Lighthouse bread and pizza plain flour
  • 1 teaspoon sea salt
  • 1 tablespoon olive oil
  • 250g packet frozen spinach, thawed
  • 2 tablespoons pine nuts, toasted, roughly chopped
  • 150g feta, roughly crumbled

Method

  • Step 1 Grease a 7cm-deep, 11cm x 21cm (base) loaf pan. Place yeast, sugar and warm water in a jug. Whisk with a fork until yeast has dissolved. Stand in a warm place for 10 minutes or until frothy.
  • Step 2 Sift flour into a large bowl. Make a well. Add salt, yeast mixture and oil. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead dough for 10 to 15 minutes or until smooth and elastic. Place in a large, lightly greased bowl. Cover with lightly greased plastic wrap. Set aside in a warm place for 1 hour or until doubled in size. Using your fist, punch dough down. Turn onto a lightly floured surface. Knead until smooth.
  • Step 3 Cover with lightly greased plastic wrap. Set aside in a warm place for 30 minutes or until dough has almost doubled in size. Meanwhile, squeeze excess water from spinach. Set aside.
  • Step 4 Preheat oven to 200°C/180°C fan-forced.
  • Step 5 Roll dough out to form a 15cm x 25cm rectangle. Scatter with spinach, pine nuts and 100g fetta, leaving a 1cm border. Starting from 1 long side, roll up to form a log. Cut into 10 even slices. Shape into balls (filling doesn't have to be enclosed). Place 5 balls, in a zig-zag pattern in base of pan. Place remaining balls in an opposite zig-zag pattern.
  • Step 6 Sprinkle with remaining fetta. Bake for 30 to 35 minutes or until bread is golden and sounds hollow when tapped. Stand in pan for 5 minutes. Turn onto a wire rack. Serve hot or cold.