Spinach and Feta Wreath

How to prepare spinach and feta wreath

1. Put the dough ingredients in the bread machine and set it to the kneading and rising program. If you don't have a bread machine, dissolve the yeast and sugar in warm water. Add to the rest of the ingredients and knead by hand until the dough is elastic and doesn't stick to your hands. Then let the dough rise in a warm place until it doubles in volume, about 1 hour.
   * The dough is for 3 wreaths, but I divided it into 3 and from one piece I made the wreath, and from the rest of the dough I prepared rolls that I'll post the day after tomorrow
2. Prepare the filling: put the spinach, cleaned of stems and washed, in a pot with boiling water and let it blanch for 2 minutes. Remove it with a slotted spoon and chop it with a knife or in a food processor. Then squeeze it well in your fist (or in cheesecloth) until nothing more comes out.
3. Heat 1 tablespoon of oil in a pan and sauté the very finely chopped onion until soft. Add the crushed garlic cloves, let sauté for 1 minute, then add the spinach. Mix well for about 1 minute to evaporate some of the remaining water. Add the crumbled feta, turn off the heat and mix quickly until the cheese softens a bit. Add pepper. Don't add salt because feta is quite salty.
4. Divide the dough into 3.
5. Roll out a round sheet from one piece of dough, about 27 cm in diameter. To make it perfectly round, cut out a circle using a plate with a 26 cm diameter (I used the removable rim of my 26 cm pan).
6. Put parchment paper on an oven-safe tray and move the dough circle onto the tray.
8. With a smaller bowl (I used a soup bowl), make a mark in the center to guide your cutting. Cut the small center obtained with the bowl into 8 triangles, using a pizza cutter, cookie wheel, or a sharp knife. (see photos)
9. Place the filling on the edges of the dough.
10. Lift the triangles from the center over the filling and press with a wet finger to seal well.
11. Brush the dough triangles with a little oil and sprinkle with poppy and sesame seeds to simulate the jewels in a crown. 😉
12. Put the tray with the wreath in a large plastic bag and let it rise for about 1 hour in a warm place.
14. Put a pot of water in the oven preheated to 220°C to create steam, simulating a professional oven.
15. Bake the wreath for 15 minutes.
    * A trick to get a golden crust: since the baking time is short, the wreath may come out paler, so turn on the broiler and leave the wreath under the broiler for 1-2 minutes until slightly golden; don't leave the oven unattended during this time so it doesn't burn.

Print