Sourdough Spinach Feta Rolls
Flaky, tangy, and stuffed with creamy feta and spinach — these savory rolls are naturally leavened and ideal for lunchboxes, brunch spreads, or afternoon snacks.
At a Glance
Loaf Style: Rolled filled bake
Skill Level: Intermediate
Total Time: ~12–18 hours (includes bulk fermentation and optional chill)
Prep Time: ~30 minutes (plus rolling and assembly)
Yield: 10–12 rolls
Hydration: ~65%
Bake Temp: 400°F / 200°C
Baking Vessel: Baking sheet
Ingredients
Dough
300g all-purpose flour
195g water
60g active sourdough starter
6g salt
15g olive oil
Optional: 1 tsp sugar or honey for mild sweetness
Filling
150g baby spinach, chopped
150g feta cheese, crumbled
1 egg, lightly beaten
1 small clove garlic, minced
¼ tsp ground nutmeg
Black pepper, to taste
To Finish
1 egg, beaten (for egg wash)
Sesame or nigella seeds, for sprinkling (optional)
Instructions
Mix the Dough
1. In a bowl, combine flour and water until no dry spots remain. Cover and let rest for 30–45 minutes.
2. Add sourdough starter, salt, olive oil, and sugar (if using). Mix well and knead lightly until smooth.
Bulk Fermentation
3. Cover and let rise at room temperature for 4–5 hours, performing 2–3 stretch and folds every 30–45 minutes.
4. Once slightly puffy, refrigerate for 2–8 hours or overnight to improve flavor and handling.
Prepare the Filling
5. In a bowl, combine chopped spinach, crumbled feta, egg, garlic, nutmeg, and black pepper. Mix well. Set aside.
Shape the Rolls
6. On a floured surface, roll the chilled dough into a large rectangle (roughly 12x16 inches).
7. Evenly spread the filling across the surface, leaving a 1-inch border at one long edge.
8. Roll up tightly from the opposite long side, jelly-roll style. Pinch to seal the seam.
9. Cut into 10–12 equal pieces and place on a lined baking sheet.
Final Proof & Bake
10. Cover and let proof for 1–1½ hours at room temperature. Rolls should puff slightly.
11. Preheat oven to 400°F / 200°C. Brush rolls with egg wash and sprinkle with sesame seeds if desired.
12. Bake for 20–25 minutes or until golden and crisp on top.
Visual Cues
Rolls should be puffed and golden with bubbling feta and crisped edges.
The filling should stay tucked in but creamy and well-set.
Why This Works
This dough is soft, elastic, and enriched enough to complement the salty feta and earthy spinach. Sourdough fermentation enhances both the structure and flavor, while the egg in the filling binds everything together into a satisfying, flaky roll.
