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Best-Ever Spinach Feta Buns

Best-Ever Spinach Feta Buns

1 c. whole milk
¼ c. vegetable oil
¼ c. sugar
1 t. active dry yeast
2 ¼ c. flour
¼ t. baking powder
¼ t. baking soda
1 t. kosher salt
1 (12-oz.) bag frozen chopped spinach, thawed and squeezed dry
4 oz. feta cheese
2 T. grated parmesan cheese
1 t. kosher salt
½ t. onion powder
1 t. black pepper
5 T. salted butter
Flour for dusting

  1. SAVORY BUN DOUGH: Heat milk, oil and sugar in large saucepan over medium heat until mixture is warm and sugar is dissolved (do not boil.)
  2. Set aside to cool to lukewarm.
  3. Sprinkle yeast on top and let sit until it bubbles slightly, about 1 minute.
  4. Add 2 c. flour to yeast mixture and stir until combined.
  5. Cover with kitchen towel and let rise in warm place until dough has doubled in size, about 1 hour.
  6. FILLING: While dough is rising, mix together spinach, feta, parmesan, salt, onion powder and pepper in bowl. Set aside.
  7. Melt 3 T. butter in small saucepan and keep warm.
  8. On floured surface, roll out dough into 10×15” rectangle with long side facing you.
  9. Spread spinach mixture evenly over dough.
  10. Beginning with long side farthest from you, use both hands to slowly roll dough toward you. Keep the roll tight (ok if some filling oozes out a bit.)
  11. When you reach end, pinch the seam together.
  12. Transfer to cutting board and with sharp knife, cut into 12 slices.
  13. Brush a 9” round cake-pan or deep-dish pie pan with 2 T. melted butter.
  14. Place buns cut-side up in pan.
  15. Brush tops of buns with remaining tablespoon of melted butter.
  16. Cover the pan with kitchen towel and let rise at room temp until puffy and nearly doubled in size, at least 20 minutes.
  17. Preheat oven to 375.
  18. Uncover the buns and bake until golden brown, 20-25 minutes. Do not let them get overly brown.
  19. While buns baking, melt the remaining 2 T.
  20. When buns come out of oven, generously drizzle with butter, getting it all around the edges and over the top.
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