Thursday, June 26, 2014

Greek Spinach Feta Rolls!

I'm super-excited about a little project I got involved in. It started sort-of selfishly.....Someone on Facebook stated that she would do something special for you if you posted "I'm in!" on your Facebook post. Now that sounded fun- a random act of kindness that was coming at you when you least expect it! However, there was a catch...... I, too, had to "pay-it-forward". I promised that I would make the same post on my Facebook page, and that I would randomly bless the first five people that stated they were "in". The little "blessings" could be anything - a card, a gift, time spent together, etc. It was interesting to see who jumped "in" - close friends; acquaintances; old classmates. I'm looking forward to this opportunity to keep in touch with these old and new friends. But best of all, it's a wonderful, intentional way of being sure I am considering others as I walk through my days!

 Of course, you'll find me baking some blessings for these folks....Maybe you'd like to jump "in", too, and bake some blessings for someone. I'm sure these fragrant, savory spinach rolls would be welcomed by most folks!! Are you "IN"?

Greek Spinach Feta Rolls
1 pkg/Tbsp. Red Star Platinum yeast 
¼ Cup warm water
½ Cup warm milk
2 – 2 ¾  Cups unbleached, all-purpose flour
2 Tbsp. softened butter2 Tbsp. sugar
½ tsp. salt

½ Cup crumbled feta cheese
2 Tbsp. shredded mozzarella cheese
1 Tbsp. parmesan cheese
½ tsp. Greek seasoning (I use Cavender’s All-Purpose Greek Seasoning)
½ pkg. frozen spinach, thawed and squeezed dry

In EZ DOH bucket, stir together yeast and water. Let rest 1 minute. Add one cup of flour and then remaining dough ingredients. EZ DOH-it for 2-3 minutes, adding enough flour to produce a smooth, elastic dough. Remove dough from bucket and “smooth” or “cloak” dough, pulling it under. Spray the inside of the bucket with cooking spray. Replace dough and let rise until doubled.

While dough is rising, combine filling ingredients. After dough has risen, on a lightly floured surface, roll dough out into a large rectangle, 14x 9” approximately. Spread with filling. Roll up dough, cinnamon-roll style, starting with long edge. Slice into 10-12 rolls and place in a greased 8 or 9” round cake pan. Cover and let rise until doubled. Bake at 375 for 20-25 minutes, or until golden. 

Yeastspotting  - Visit to view lots of delicious yeasted goodies!


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