Spinach and Feta Tomato Bread Roses

Roses made from tomato dough stuffed with savory spinach and feta.

Roll the dough into 16 balls: 8 small and 8 large.

Spread the filling on a larger disc, top with a small rose, cut the dough into 4 flaps, and fold them up to make a large rose.

Brush the roses with the egg wash, bake, and serve warm.

Ingredients

Dough

• 230g water

• 100g sourdough starter

• 350g bread flour

• 60g whole wheat flour

• 10g salt

• 66g (2 tbsp) tomato paste

• 1 tbsp olive oil

• 1 tsp dried basil or other dried herbs

Filling

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 8oz baby spinach

• 2oz feta

• 1 egg

Instructions

Dough

1. Knead the dough ingredients into a smooth dough.

2. Shape the dough into a ball and place it in a well-oiled bowl. Cover and let rise overnight.

3. Split the dough into 8 equal-sized pieces, roughly 100g each. Split each piece further into two uneven pieces roughly 1/3 and 2/3 each, for 33g and 66g. Roll them into balls and let them rest while you prepare the filling.

Filling

1. Heat the oil in a large pan. Sautee the garlic then add the spinach.

2. Cook until the spinach wilts then turn off heat and let cool. Mix in the feta and adjust the flavor to taste.

Assembly

1. Roll the dough balls into discs, roughly 1/4 inch thick.

2. Starting with the smaller pieces first, make 4 cuts in each disc so that there are 4 flaps on the disc with an uncut circle in the center. Fold up two of the opposite flaps, wrapping them around the center like a rose. Repeat with the outside flaps.

3. Now use the larger pieces. Spread the spinach and feta filling over the center of the disc. Place the smaller rose on top of the filling. As before, make 4 cuts in the disc to create flaps. Repeat the process of wrapping the center rose with the petals.

4. Place the flowers on a lined baking tray and cover them. Let them rise for an hour.

5. Preheat the oven to 425 F.

6. Whisk the egg. Add some water to it and use it to brush the flowers.

7. Bake for 20-25 minutes until golden brown. Let cool on the tray for 10 minutes before serving.