This festive bread is perfect as a party offering or side for a Greek salad topped with grilled chicken. Use either store bought dinner roll dough or homemade, such as my brown and serve roll dough recipe. You could also shape this on a baking sheet like a Christmas tree.
Consider making roll or bread dough in larger batches and freeze in portions for an economical, healthier option than store bought to make quicker work of kitchen projects.
My latest column has been posted in the North Coast Current. Learn how to make sugared cranberries as a fun, economical holiday treat and garnish for dishes. Also, join us on Preserved Home’s Community Facebook page where we exchange ideas and recipes and follow me on Instagram!
Spanikopita Pull-Apart Bread
3 1/2 TBSP of melted butter (a little extra if you are using butter to prepare pan)
1 pound of white dinner roll dough
1 package of frozen chopped spinach, thawed and squeezed dry
3 chopped green onions
2 cloves of garlic
1 1/2 tsp dried dill weed
3/4 tsp salt
1/8 back pepper
1 cup (4 ounces) crumbled feta cheese
3/4 cup (3 ounces) grated Monterey Jack cheese, divided
Prepare baking pan or cast iron dish with melted butter. Mix spinach, green onions, garlic, dill, salt and pepper, breaking up the spinach well to incorporate other ingredients.
Add feta, 1/2 cup of Monterey Jack cheese and 3 1/2 TBSP of butter and mix well.
Cut dough into 18 even pieces and roll each piece in spinach mixture. Place in pan or skillet and sprinkle remaining spinach mixture over and in between rolls. Cover and let rise in warm place for 45 minutes or until doubled.
Sprinkle remaining 1/4 cup of Jack cheese over top and bake for 35 minutes or until done.