Irresistible Spinach-Feta Buns: A Step-by-Step Guide
Golden dough meets creamy cheese and vibrant greens in every buttery, bite-sized treat.
Spinach-Feta Buns: Warm, Savory, and Absolutely Irresistible
Spinach-feta buns bring the irresistible blend of pillowy homemade dough and a savory-cheesy filling to your kitchen. This is an ideal recipe for anyone who craves the comfort of fresh-baked bread with the robust flavors of spinach and feta. Whether you are searching for a novel brunch centerpiece, an impressive appetizer, or simply a comforting treat, these buns deliver. Let’s dive deep into how you can master this recipe, the tips to make them perfect, and how to serve them for maximum enjoyment.
Why Spinach-Feta Buns are a Must-Try
This recipe’s popularity stems from its satisfying contrast: fluffy, tender dough against a bold filling of salty feta and earthy spinach. Here are a few reasons these buns should be on your baking list:
- Versatile: Serve as a side, snack, or centerpiece for brunches and parties.
- Vegetarian-friendly: Packed with greens and cheese—great for non-meat-eaters.
- Makeahead: The dough can be refrigerated, streamlining your prep.
Key Ingredients
To recreate classic spinach-feta buns, you’ll need a well-balanced dough and a vibrant savory filling. Here’s a breakdown of what goes into each component.
For the Savory Bun Dough:
- 1 cup whole milk
- 1/4 cup vegetable oil
- 1/4 cup sugar
- 1 tsp active dry yeast
- 2 1/4 cups all-purpose flour (plus more for dusting)
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp kosher salt
For the Spinach-Feta Filling:
- 1 batch savory bun dough (see above)
- 12-ounce bag frozen chopped spinach, thawed and squeezed dry
- 4 oz feta cheese, crumbled (about 1/2 cup, heaping)
- 2 Tbsp grated parmesan cheese
- 1 tsp kosher salt
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 5 Tbsp salted butter, melted (divided)
Step-by-Step Instructions
1. Make the Savory Bun Dough
- In a large saucepan over medium heat, combine milk, vegetable oil, and sugar. Warm the mixture gently—do not boil—until it’s just warm and the sugar is dissolved (about 2 minutes).
- Set aside to cool until lukewarm. Sprinkle yeast over the mixture. Let sit about 1 minute, just until bubbles begin to form.
- Add 2 cups flour; stir until just mixed. Cover with a kitchen towel and place in a warm spot to rise until doubled, about 1 hour.
2. Develop the Dough Further
- In a small bowl, whisk together the remaining 1/4 cup flour, baking powder, baking soda, and salt.
- Add this mixture to the risen dough. Stir, then knead with your hands until all is incorporated and dough is elastic (about 2 minutes). Dough should be soft but not sticky.
- At this point, you can use the dough right away or refrigerate it up to 3 days. If refrigerated, punch down if it rises too high.
3. Prepare the Spinach-Feta Filling
- In a medium bowl, mix together the thawed, squeezed-dry spinach, crumbled feta, parmesan, salt, onion powder, and black pepper.
- Set aside so flavors can meld.
4. Roll and Fill the Dough
- Dust your work surface lightly with flour.
- Roll dough into a 10 x 15-inch rectangle (with the longer side positioned horizontally in front of you).
- Spread the spinach-feta filling evenly over the surface of the dough, right to the edges.
- Melt 3 tablespoons of butter and keep warm.
5. Shape the Buns
- Starting with the long side farthest from you, carefully roll the rectangle toward you into a snug log (it’s okay if filling escapes a bit).
- Pinch the seam shut when done.
- Slice the log into 12 even pieces using a sharp knife.
6. Arrange and Proof
- Brush a 9-inch round cake pan or deep-dish pie pan (or a 9″x13″ pan if preferred) with about 2 tablespoons melted butter.
- Arrange bun slices, cut-side up, in the pan.
- Brush tops with the remaining tablespoon of butter.
- Cover the pan and let buns rise at room temperature until they’re puffed and nearly doubled—at least 20 minutes.
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7. Bake to Golden Perfection
- While buns proof, preheat oven to 375°F (190°C).
- Bake uncovered for 20–25 minutes, until tops are golden but not overbrowned.
8. Finishing Touch
- As the buns bake, melt the final 2 tablespoons butter.
- When buns come out of the oven, liberally drizzle the melted butter over the tops and between buns.
Expert Tips for Success
- Spinach prep: Ensure all excess water is squeezed from the spinach so the filling isn’t soggy.
- Rolling dough: Lightly flour surface and rolling pin to prevent sticking. Roll evenly for even baking.
- Serving suggestion: Serve warm, optionally with extra butter or a side of herbed yogurt or tzatziki.
Nutritional Considerations
Each bun provides a rich source of protein and calcium thanks to the cheese and spinach, plus the energy of a soft, homemade bread. To increase fiber, consider using half whole-wheat flour. To lower fat, cut back on butter brushed over the finished buns.
Serving Ideas and Occasions
- Brunch centerpiece: Pair with a crisp salad or herby eggs.
- Party platter: Serve alongside dips and an antipasti selection.
- Weekday treat: Pack in lunchboxes for a hearty vegetarian snack.
What to Serve with Spinach-Feta Buns
| Accompaniment | Flavor Profile |
|---|---|
| Classic Greek Salad | Bright, tangy, and refreshing |
| Tomato Soup | Comforting and creamy |
| Yogurt-Based Dip (e.g., tzatziki) | Cool, herby, and garlicky |
| Roasted Vegetables | Earthy and sweet |
How to Store and Reheat
- Room temperature: Buns keep for up to 2 days wrapped tightly. Reheat in oven or toaster oven for best flavor.
- Freezing: Cool completely, wrap individually, and freeze in an airtight bag. Thaw at room temp, then rewarm in oven.
- Reheating tip: To refresh buns, brush lightly with butter and cover with foil before reheating to prevent drying out.
Baking FAQ
Can I use fresh spinach instead of frozen?
Yes. Use about 10–12 ounces fresh spinach. Sauté until wilted, then cool and squeeze dry before chopping and mixing with cheese and seasoning.
What can I substitute for feta?
Try goat cheese for tanginess or ricotta for a milder, creamy result. Ensure cheeses are not overly moist to avoid soggy buns.
Can I make the dough ahead?
Absolutely. Cover tightly with plastic wrap and keep in the fridge for up to 3 days. Punch down if it rises too much. Shape, fill, and bake as directed when ready.
Do I need to use a stand mixer?
No. This dough is easily made by hand. Use a wooden spoon and knead briefly by hand to achieve a smooth, elastic texture.
Why is my dough sticky?
If your dough feels sticky, dust lightly with extra flour as you knead, a tablespoon at a time. Humidity can affect dough moisture levels.
Popular Variations
- Herb Addition: Add 1 tsp dried dill or chopped parsley to the spinach mixture for Mediterranean flavor.
- Sun-dried Tomatoes: Stir in finely chopped sun-dried tomatoes for extra umami.
- Spice it up: Add a pinch of crushed red pepper or ground nutmeg to the filling for subtle warmth.
More Appetizers & Bread Recipes You’ll Enjoy
- Best-Ever Spinach Artichoke Dip
- Deviled Eggs with a Twist
- Air Fryer Ravioli
- Spring Vegetable Dips
- Lemon Pizza for Brunch Gatherings
Frequently Asked Questions (FAQs)
Q: Do these buns freeze well?
A: Yes, fully baked spinach-feta buns can be frozen up to 2 months. Thaw overnight in the refrigerator and refresh in a 350°F oven for 5–8 minutes before serving.
Q: Can I add meat to the filling?
A: Sure! Crisped bacon bits, chopped cooked ham, or cooked turkey sausage can be stirred in for additional flavor, though it will no longer be vegetarian.
Q: Are these spicy?
A: No, the buns are savory and aromatic but not spicy. Add a pinch of cayenne or hot pepper flakes if you like a kick.
Q: What dairy alternatives work?
A: For lactose-free, use lactose-free milk and a firm, salty, lactose-free cheese in place of feta. Butter alternatives like plant-based margarine also work for brushing.
Q: How do I keep the spiral shape from unraveling?
A: Ensure you roll the dough tightly and pinch the seam very well before slicing. Nestling buns close together in the pan also helps them keep their shape while rising and baking.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a35927002/spinach-feta-buns-recipe/
- https://12tomatoes.com/spinach-feta-rolls/
- https://www.thepioneerwoman.com/food-cooking/recipes/a64407541/spinach-feta-and-sun-dried-tomato-strata-recipe/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g62137127/feta-recipes/
- https://www.eatyourbooks.com/library/recipes/2859452/spinach-feta-buns
- https://www.thepioneerwoman.com/food-cooking/recipes/a11296/pw-dinner-rolls-no-kneading-required/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g43164775/spinach-recipes/
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