Layered Spinach-Filled Savory Pastry Rolls (Page 2 ) | May 18, 2025

Activate & Mix the Dough:
In a large bowl, dissolve 1 g yeast in 400 ml warm water. Stir in 1½ tsp salt. Gradually add 650 g flour, mixing until a soft, slightly sticky dough forms.

Knead & Rest:
Turn dough onto a lightly floured surface. Knead 5 minutes until smooth and elastic. Cover with a damp cloth and rest 10 minutes to relax the gluten.

Portion & Laminate:
Divide dough into four equal pieces. Keep covered. Melt 60 g butter and mix with 100 ml oil. Working with one portion at a time, roll the dough into a thin circle roughly plate-sized. Brush generously with the butter–oil mixture. Stack the next dough circle on top, brush again, and repeat until all four are stacked.

Cut & Rest Stacks:
Using a sharp knife, cut the stack vertically into four strips as shown in the video. Cover and rest the strips 25–30 minutes; this final proofing ensures tender layers and easy handling.

Prepare the Spinach Filling:
Wash 500 g spinach thoroughly, then sprinkle 1 tsp salt and massage or “scrub” gently to release excess water. Squeeze tightly and chop or shred the leaves. In a bowl, combine drained spinach with grated onion and 1 tsp chili flakes; mix well.

Shape & Fill Rolls:
On a lightly oiled surface, take one laminated strip and gently roll out a little to open layers. Brush the top with oil, then fold or accordion-pleat as demonstrated. Open slightly to create a pocket, place a spoonful of spinach filling inside, and fold over. Add more filling and fold again to encase completely. Cut into four equal rolls. Repeat for all strips.

Brush & Bake:
Preheat oven to 190 °C (375 °F). Arrange pastries on a parchment-lined tray, brush tops with oil, and optionally sprinkle seeds. Bake 45–50 minutes until golden, crisp, and cooked through.

Serve:
Let rest 5 minutes, then serve warm. These rolls pair beautifully with yogurt dip or a side salad.

Nutritional Information
(Per roll; yields 16 rolls)

Calories: 220 kcal

Protein: 5 g

Carbohydrates: 22 g

Dietary Fiber: 2 g

Sugars: 1 g

Total Fat: 12 g

Saturated Fat: 4 g

Sodium: 310 mg

The Origins and Popularity of the Recipe
Layered, filled dough recipes trace back centuries across the Middle East and Mediterranean, from Turkish börek to Greek spanakopita. These savory pastries leveraged inexpensive dough and local greens or cheese to feed families. Today, variations flourish worldwide, celebrated for their flaky texture, versatility, and comforting flavors. Social media and cooking shows have fueled a resurgence in making laminated, hand-stretched doughs at home, popularizing techniques once reserved for professional bakers.

Reasons Why You’ll Love the Recipe
Textural Contrast: Crisp outer layers encase a tender, juicy filling.

Customizable: Swap or add fillings—cheese, potatoes, or mushrooms.

Make-Ahead: Dough can be prepared in advance; rolls freeze well uncooked.

Budget-Friendly: Uses pantry staples and seasonal spinach.

Impressive Presentation: Spirals and layers showcase your baking skill.

Health Benefits
Spinach: Rich in vitamins A, C, and K, plus iron and fiber.

Moderate Fat: Balanced butter-oil blend for flakiness without excess.

Lean Layers: Predominantly vegetable filling reduces overall calories.

Serving Suggestions
Yogurt Dip: Mix plain yogurt with garlic, lemon, and herbs.

Salad Side: Serve alongside fresh tomato–cucumber salad.

Soup Pairing: Excellent with tomato soup or lentil stew.

Tea Time: Enjoy as a savory treat with tea or coffee.

Common Mistakes to Avoid
Over-flouring Dough: Too much flour makes layers heavy.

Under-draining Spinach: Excess water leads to soggy centers.

Skipping Rest Periods: Insufficient gluten relaxation causes tears.

Uneven Stacking: Brush each layer thoroughly for distinct layers.

Pairing Recommendations
Wine: A crisp dry white (e.g., Pinot Grigio) complements spinach.

Beer: A light lager refreshes between bites.

Non-Alc: Sparkling water with mint balances richness.

Cooking Tips
Room Temperature Ingredients: Butter and oil spread easily when warm.

Gentle Handling: Stretch dough without tearing; repair small holes by pressing layers together.

Even Baking: Rotate trays halfway for uniform browning.

Similar Recipes to Try
Cheese & Potato Börek Rolls

Mushroom-Onion Spiral Pastries

Greek Spanakopita Triangles

Zucchini & Feta Phyllo Cups

Variations to Try
Cheesy Spinach: Add crumbled feta or ricotta to the filling.

Herb-Infused: Stir fresh dill, mint, or parsley into spinach.

Spicy Kick: Incorporate chopped jalapeños or red pepper flakes.

Protein Boost: Add cooked minced meat or shredded chicken.

Ingredient Spotlight
Spinach: Beyond its vibrant color, spinach delivers antioxidants like lutein and beta-carotene, supporting eye health and immunity. Its mild taste pairs seamlessly with spices and cheese.

Conclusion
These Layered Spinach-Filled Savory Pastry Rolls showcase how simple dough and seasonal greens can become an irresistible feast. From their flaky, golden exterior to the tender, flavorful filling, each roll embodies generations of culinary tradition and home-cooked comfort. Share them fresh from the oven with loved ones, and watch as they disappear in moments—proof that good food truly brings people together.

FAQ
Can I use frozen spinach?
Yes—thaw, drain thoroughly, and squeeze out all liquid before mixing.

How do I store leftovers?
Keep in an airtight container in the fridge up to 2 days; reheat in oven for 5 minutes to crisp.

Can I freeze unbaked rolls?
Freeze arranged rolls on a tray, then transfer to a bag. Bake from frozen, adding 10 min.

What’s the best flour?
Pastry flour yields a tender crumb; all-purpose works if pastry flour isn’t available.

Why stack dough layers?
Laminating with butter–oil creates distinct, flaky layers without complex folding.

Can I add cheese?
Absolutely—fold in ½ cup crumbled feta or shredded mozzarella with the spinach.

How spicy are these?
Mild—1 tsp chili flakes adds warmth; increase for more heat.

My dough tears—what now?
Let it rest longer; gentle stretching and minimal flour prevent tears.

Do I need a stand mixer?
No—hand kneading works well for this soft dough.

Can I make smaller rolls?
Yes—cut strips thinner and roll into bite-sized pinwheels; reduce bake time slightly.

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