Easter is the perfect time for baking and these delicious cheese-filled pull-apart rolls are perfect for an Autumn picnic or an addition to a delicious Greek-style Easter feast.
(Makes 16 filled rolls)
2 tsp dried yeast
400 ml warm water
600 g plain flour
1 tsp salt
3 tbsp + extra olive oil
200 g sheep’s milk feta, crumbled
180 g sheep’s milk haloumi, grated
1 cup spring onions, finely sliced
1 tsp dried Greek oregano
freshly cracked black pepper
¼ cup milk
1 tsp Za’atar or dried oregano
- In a small bowl, combine the yeast and sugar with ¼ cup of the warm water. Stir to dissolve and leave until frothy.
- In an electric mixer bowl, combine the flour, salt and olive oil. Make a well and pour in the yeast mixture and remaining warm water. Using the dough hook, mix until a soft dough has formed.
- Knead on a lightly floured bench for a few minutes. Lightly oil the used mixer bowl and roll the dough in the oil to coat. Cover with plastic wrap and leave 30 minutes.
- Combine the feta, haloumi, spring onions, dried oregano and black pepper with your fingertips until the mixture starts to stick together.
- Preheat oven to 220c.
- Divide the dough into 16 pieces. Gently flatten each disc to an approximate 8cm diameter and fill with a walnut-sized amount of filling. Fold and pinch the dough over the filling to cover then place folded side down on an oiled baking tray, positioning the rolls next to each other.
- Lightly brush the tops with a little milk and sprinkle with Za’atar. Leave 30 minutes to rise and then bake 20 minutes.
- Reduce the temperature to 180 c and bake another 15 minutes.
- Drizzle over a little olive oil and serve.