Ingredients
Spinach, fetta and pinenut pull-apart bread
- 7 grams dry yeast
- 250 grams warm water
- 400 grams bakers flour
- 1 teaspoon sea salt
- 20 gram olive oil
- 250 grams Frozen spinach, thawed and drained
- 2 tablespoon pine nuts, toasted
- 150 gram Fetta Cheese, cubed
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Grease a round loose bottom cake tin
Preheat oven to 200c/180c fan forced
Chop pinenuts 2 sec on speed 4 and set aside
In TM bowl chop fetta 2 sec on speed 4 set aside
Drain excess water from spinach in simmering basket and set aside
In TM bowl place water, yeast, salt, flour and oil, Mix 5 sec on speed 7 to combine.
/set
"Closed lid" , Knead the dough for 1 min 30 sec on 
"Dough mode" Wrap the dough in your Thermomat for 1 hour somewhere warm so it doubles in size
Roll dough out to form a rectangle 15cmx25cm. Scatter with spinach, 100grams fetta and pinenuts
Starting from the long side , roll up to form a log. Cut into 10 even slices. Place the rolls with the filling side uo into the tin
Sprinkle with remaining 50 grams fetta on top of dough
Bake for 30-35 mins or until the bread is golden. Stand for 5 mins. Turn onto a wire rack.
Serve hot or cold
Method
Tip
Bursting with flavours of oily pinenuts, spinach and tangy fetta, this gorgeous pull-apart loaf is a fabalous addition for any gourmet hamper
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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