Sufra Dayma: Spinach and Feta Pull-Apart Bread By Moushira Abdel-Malek Serves 6 Ingredients: 3 cups plain flour (sifted with a dash of salt) 1 tsp castor sugar 7 gm sachet dry yeast 3/4 cup milk, at room temperature 1/2 cup lukewarm water 50 gms spinach leaves (washed and drained-dry) 150 gms feta cheese (crumbled) 1 tbsp olive oil Method: Combine flour, sugar and yeast in a large bowl. Add milk, water and oil. Mix to form a soft dough. Turn onto a floured surface. Knead for 10 minutes, or until smooth. Place into a lightly oiled bowl. Cover with plastic wrap and a clean tea towel. Set aside in a warm, draught-free place for 1 1/2 -2 hours, or until dough has doubled in size. Lightly grease a 23 cm base non-stick cake pan. Punch dough down to its original size. Knead on a floured surface until smooth. Divide dough into 12 portions. Divide spinach and feta into 13 portions. Set one portion of each aside. Press each round of dough into an 11 cm (diameter) circle. Place one portion of spinach and feta onto each circle of dough. Fold dough in. Shape each dough portion into a ball. Arrange balls over base of prepared pan. Press reserved spinach and feta into gaps between dough balls. Cover with a tea-towel. Set aside for 30 minutes or until dough has slightly risen. Bake in a preheated oven at 180 degrees, for 30 minutes, or until goldened. Serve warm or at room temperature.
