I was one of the last to get on the Pinterest bandwagon. I knew it would consume me so I put it off as long as possible (as in I just joined just a few weeks ago). While I have copious boards detailing every corner of the house I plan to DIY from scratch, I have found an amazing wealth of new recipes that fit my diet needs.
I am not a professed vegetarian or vegan, but I mostly eat vegetarian or vegan dishes. Meat and I get along on an as needed basis. I have several severe food allergies and a handful of intolerances so I'm hoping I can show you how to still eat fabulously on a budget!!!
This recipe was a brilliant Pinterest find. The original recipe can be found here:
I have to be careful with the amount of dairy and eggs I consume so this is my take (based on what I had in my pantry). If you want it cheesier, add more ooey gooey cheese!!! I've been even more in love with this the day after when it's cold. The key is that the dough recipe is spot on.
Ingredients:
Dough:
1 tsp rapid rise yeast
2/3 cup water (115 degrees)
1/4 tsp sugar
1 TBSP extra virgin olive oil (and more for coating the bowl)
1 1/4 cups bread flour (I had it on hand so I used it. They used AP)
1 tsp sea salt (they used kosher, but sea salt has natural iodine which I severely lack)
Filling:
1/4 cup Feta cheese
1/2 cup frozen spinach (thawed and drained)
1 handful marcona almonds chopped
1/4 cup fresh Parmesan
2 Tbsp chopped white onion (or 1TBSP of dried)
1 1/2 tsp chopped garlic
1/2 tsp rosemary chopped
1 TBSP olive oil
Sea salt & ground pepper to taste
Start by heating the oven to 500 degrees with a pizza stone (I used two small stones) in from the beginning. Turn the oven on before you mix the dough. It will be heated perfectly by the time the dough rises and is ready to go. (About an hour)
Add yeast, sugar, and water to a bowl or stand mixer bowl. Let it bloom for 10-15 minutes. Add the flour, salt, and olive oil, mixing with a wooden spoon or the dough hook of your mixer (on 4) until incorporated. Lower the speed, you don't want to over work the dough. Add flour if needed, or water if needed, depending on your climate, until the dough is a little wetter than satiny (sticky but not oatmeal).
Take the dough out, oil your bowl (don't fret about dough pieces left) and put the dough back in. Lightly oil the dough and set a piece of siran wrap over it. Let it rise in a warm place (I just set mine on top of the pre-heating oven) for 45 min.
In a small/medium bowl toss in all the filling ingredients and mix until everything is evenly distributed. (Side note: use what you have on hand, change up the cheeses, veggies, or the nuts!) Let them marry together while you watch an episode of Suits!
When the 45 min is up, divide the dough into two halves. Press each into a circle on a lightly sprayed surface or a bit of parchment. Put 1/4 of the filling in the center of each. Roll up the two sides of the circle like a scroll until you get to the majority of the filling (sides should be about 2-3 inches apart). Pinch the ends together and tuck them into the "bowl" a bit so you have a boat shape. Once both loaves are formed, top them off with the rest of the filling and a splash of olive oil.
Quickly and carefully place them on the pizza stone in the oven, making sure not to adjust them once they touch.
Bake for 18 minutes at 500 degrees.
Let them cool, and enjoy! I can usually eat about half of one in a sitting. But the best part is, they are fabulous leftover! Be the girl bringing the artisan stuffed bread for lunch at work!
PS for those gluten free readers - stay tuned! With several gluten intolerant family members, I have some fan favorite recipes that I love myself.
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