Ingredients
Dough
- 280 grams bakers flour
- 130 grams whole meal flour
- 1 teaspoon dried yeast
- 200 grams water
- 1 teaspoon salt
- 20 grams olive oil
Filling
- 1 package Frozen Chopped Spinach
- 1 med onion, peeled and halved
- 20 grams olive oil
- 1/2 teaspoon sumac, optional
- 1 teaspoon lemon juice
- 100 grams feta cheese
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Add all the ingredients to the
"Closed lid" .2. Blend briefly on sp 7 / 10 seconds to combine. Scrape.
3. Knead
"Dough mode" 5 minutes.4. Set aside to rest/rise for 1 hour.
1. Chop onion sp 5 / 8-10 seconds.
2. Add oil to
"Closed lid" .3. Cook on Varoma / 5 mins / sp
"Gentle stir setting" 4. Add remaing ingredients (except Feta) and combine on sp2 / 5 secs.
5. Cool to room temperature.
6. Add crumbled cheese to mixture and combine sp3 / 5-8 secs.
Preheat oven to 200C .
1.On a sheet of baking paper, roll/pat the dough out to a 30cm x 25cm square. Dough is soft and may tear. Patch where necessary.
2. Spread cooled spinach mixture over the surface.
3. Gently roll up dough swiss roll style. Dough is delicate and may tear. Patch it up a bit if this is the case.
4. Tranfer loaf to a baking sheet and rest for 10 minutes.
5. Brush with water or egg wash, sprinkle with poppy seeds and bake for 25-30 minutes.
Dough
Filling
Assembly
Tip
Dough is very soft and delicate. Take care when handling.
Can be eaten warm or at room temperature.
Sumac is available from Asian specialty shops, and has a peppery lemon flavour. Substitute with grated lemon if desired.
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Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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