Marry This Spinach-Feta Buns recipe is a soft and fluffy recipe, which features a savory filling of spinach and feta cheese, all rolled up in a slightly sweet, tender yeast dough. It’s the perfect savory roll for brunch, as a side for soup, or as a delicious snack on its own, ready after a couple of hours of rising time.
Jump to RecipeSpinach-Feta Buns Recipe Ingredients
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 (12-ounce) bag frozen chopped spinach, thawed and squeezed very dry
- 4 oz. feta cheese, crumbled (a heaping 1/2 cup)
- 2 Tbsp. grated parmesan cheese
- 1 tsp. kosher salt
- 1/2 tsp. onion powder
- 1/2 tsp. black pepper
- 5 Tbsp. salted butter, divided
How To Make Spinach-Feta Buns
- Make the Dough Sponge: In a large saucepan over medium heat, gently heat the milk, vegetable oil, and sugar until the mixture is warm and the sugar is dissolved (do not boil). Let it cool to lukewarm (about 110°F). Sprinkle the yeast on top and let it sit for about 1 minute until it bubbles slightly.
- First Rise: Add 2 cups of the flour to the yeast mixture and stir until just combined. Cover the pot or bowl with a kitchen towel and let it rise in a relatively warm place for about 1 hour, until the dough has doubled in size.
- Finish the Dough: In a small bowl, whisk together the baking powder, baking soda, salt, and the remaining ¼ cup of flour. Add this to the risen dough and stir, then knead with your hands for about 2 minutes until the dough is elastic and combined.
- Make the Filling: While the dough has its first rise, prepare the filling. In a medium bowl, mix together the thoroughly squeezed-dry spinach, the crumbled feta, parmesan cheese, salt, onion powder, and pepper. Set aside.
- Assemble the Roll: On a well-floured surface, roll the dough out into a 10×15-inch rectangle. Melt 3 tablespoons of the butter and spread it evenly over the dough. Sprinkle the spinach and feta mixture evenly over the top.
- Roll, Slice, and Second Rise: Starting with the long side farthest from you, roll the dough up tightly towards you into a log. With a sharp knife, cut the log into 12 equal slices. Arrange the buns, cut-side up, in a greased 9-inch round cake pan. Cover the pan with a kitchen towel and let the buns rise at room temperature for at least 20 minutes, until puffy. Meanwhile, preheat the oven to 375°F.
- Bake and Serve: Uncover the buns and bake for 20 to 25 minutes, until they are a deep golden brown. While the buns are baking, melt the remaining 2 tablespoons of butter. As soon as the buns come out of the oven, generously brush them with the melted butter. Serve warm.
Recipe Tips
- How to get a non-soggy bun? The most important secret, which is not optional, is to squeeze the thawed spinach completely dry. Trapping the spinach in a clean kitchen towel and wringing it out over the sink is the most effective method to remove all the excess water that would otherwise make your dough soggy.
- Why is my dough so sticky? This is a very soft, enriched dough, which is what makes the final buns so tender. Don’t be afraid to use a good amount of flour on your hands and work surface to prevent it from sticking while rolling.
- Can I make the dough ahead of time? Absolutely! You can refrigerate the dough for up to 3 days after its first rise. This cold fermentation develops a more complex flavor and makes the sticky dough much easier to handle.
- How to get a good rise? The key is to make sure your milk mixture has cooled to a lukewarm temperature (around 110°F) before you add the yeast. If it’s too hot, it will kill the yeast and your dough will not rise.
What To Serve With Spinach-Feta Buns
These are a rich and savory roll that is a fantastic side dish or appetizer. They are perfect for:
- Dipping into a hearty tomato soup or a classic Greek lemon-chicken soup (Avgolemono).
- Serving alongside a simple green salad for a light lunch.
- As a savory offering on a brunch buffet.
How To Store Spinach-Feta Buns
- Room Temperature: These buns are best eaten warm on the day they are made. If you have leftovers, store them in an airtight container at room temperature for up to 2 days.
- Reheat: Gently reheat the buns, wrapped in foil, in a 350°F oven for 5-10 minutes to restore their softness and warm them through.
Spinach-Feta Buns Nutrition Facts
- Serving: 1 bun
- Calories: 350 kcal
- Carbohydrates: 42g
- Protein: 9g
- Fat: 17g
- Saturated Fat: 9g
- Sodium: 850mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. You will need a large amount (about 1.5 to 2 pounds) of fresh spinach. You must cook it down in a skillet until it’s completely wilted, let it cool, and then squeeze it very, very dry, just like with the frozen spinach.
Yes. While the salty, tangy flavor of feta is classic in this combination, you could substitute it with an equal amount of shredded Gruyère, sharp white cheddar, or even a soft goat cheese.
A dense, heavy dough is usually the result of the yeast not activating properly (the liquid was too hot or the yeast was old) or from adding too much extra flour during the kneading and rolling process.
Try More Recipes:
Spinach-Feta Buns Recipe
Course: SIde DIshCuisine: AmericanDifficulty: Easy12
servings30
minutes25
minutes350
kcalA savory twist on a classic cinnamon roll, these soft and fluffy yeast buns are filled with a creamy mixture of spinach and feta cheese, then baked until golden.
Ingredients
Dough: 1 cup warm milk, 1/4 cup oil, 1/4 cup sugar, 1 tsp yeast, 2 1/4 cups flour, 1/4 tsp each of baking powder & soda, 1 tsp salt.
Filling: 1 (12-oz) bag frozen spinach (squeezed dry), 4 oz crumbled feta, 2 Tbsp grated parmesan, salt, onion powder, pepper.
Assembly: 5 Tbsp salted butter, divided.
Directions
- Make a sponge by warming the milk, oil, and sugar, letting it cool, then adding the yeast and 2 cups of flour. Let it rise for 1 hour.
- Stir the remaining flour, baking powder, soda, and salt into the risen sponge to form the final dough.
- On a floured surface, roll the dough into a 10×15-inch rectangle. Spread with 3 tbsp of melted butter and top with the spinach-feta filling.
- Roll the dough into a tight log and slice it into 12 buns.
- Arrange the buns in a greased 9-inch round pan and let them rise for another 20 minutes.
- Preheat oven to 375°F. Bake the buns for 20-25 minutes until golden brown.
- Brush the hot buns with the remaining 2 tbsp of melted butter and serve warm.
Notes
- Squeeze the Spinach! The most important tip for this recipe is to squeeze every last drop of water out of the thawed spinach. This is the non-negotiable secret to a savory, not soggy, filling.
- Sticky Dough is Good Dough: This is a soft, enriched dough that is meant to be sticky. Don’t add too much extra flour. The optional step of chilling the dough after the first rise will make it much easier to handle.
- Don’t Skip the Rises: Allowing the dough to complete both of its rises fully is the secret to a light and fluffy final texture.
- Warm Liquids for Yeast: Be sure that your milk mixture has cooled to lukewarm before adding the yeast. If it’s too hot, it will kill the yeast and
