Makes 8 Prep 30 min + 1 1/2 hours rising time) cooking 30 minutes
2 1/2 cups (375g) plain flour
2 tsp (7g sachet) dried yeast
2 tsp sea salt flakes
1 tsp caster sugar
1/4 cup (60ml) olive oil
1 cup baby spinach, shredded
100 g feta, crumbled
1/2 cup (75g) semi-dried tomatoes, finely chopped
Olive oil, extra, for brushing
Sea salt flakes, extra, to sprinkle
1 cup baby spinach leaves
1/2 cup basil leaves
1/4 cup (40g) pine nuts, toasted
1/4 cup (20g) parmesan, finely grated
1 clove garlic, crushed
2 tbsp olive oil
- Combine flour, yeast, salt and sugar in a large bowl. Make a well in the centre. Add 3/4 cup (185ml) of warm water and the oil. Stir to combine. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in a lightly greased bowl. Cover and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
- To make the spinach pesto, place the spinach, basil, pine nuts, parmesan, garlic and oil in a food processor and process until smooth.
- Grease a 10cm x 21cm loaf pan. Gently punch down dough. Knead for 2 minutes 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, feta and tomato. Starting from 1 short end, roll to enclose. Repeat with remaining dough portions, pesto, spinach, feta and tomato. Place rolls, side by side, in the pan. Cover and set aside in a warm, draught-free place for 30 minutes to rise.
- Preheat oven to 200°C. Lightly brush the rolls with a little extra oil and sprinkle with the extra sea salt flakes. Bake for 10 minutes. Reduce oven to 180°C and bake for a further 20 minutes or until golden
Per Roll: 10g protein, 20g fat(4g saturated fat), 38g carb, 2g dietary fibre, 373 calories