Feta and Spinach Manakish Rolls

Name: Feta and Spinach Manakish Rolls
Prep time: 53 min
Cook time: 28 min
Total time: 1 h 21 min
Yield: 12 servings
Cuisine: Lebanese
Ingredients: 1¼ cups (295 ml) water, warm, about 110°F (43°C); 1 tbsp (12 g) granulated sugar; 2¼ tsp (7 g) instant yeast; 4 cups (480 g) all-purpose flour, spooned and leveled; 1½ tsp (9 g) fine sea salt; 4 tbsp (60 ml) extra-virgin olive oil; 10½ oz (300 g) fresh baby spinach, washed, dried and finely chopped; ¼ tsp (1½ g) fine sea salt; 7 oz (200 g) feta cheese, drained and crumbled into small pieces; ½ cup (20 g) fresh dill, fronds and tender stems finely chopped; 4 whole (60 g) scallions, thinly sliced, white and green parts; 1 whole (50 g) large egg, separated; white goes in the filling, yolk saved for the egg wash; 1 tbsp (15 ml) fresh lemon juice; 1 tsp (3 g) ground sumac; ½ tsp (1 g) black pepper, freshly ground; 2 tbsp (30 ml) extra-virgin olive oil; ½ tsp (1 g) Aleppo pepper or red pepper flakes (optional); 2 tbsp (15 g) all-purpose flour, for dusting the work surface; 1 tbsp (15 ml) extra-virgin olive oil, for greasing the pan and bowl; 1 tbsp (15 ml) water, to beat with the reserved egg yolk; 2 tbsp (18 g) sesame seeds

From the MyKitchenBank Kitchen

Soft, olive-oil-enriched dough is rolled up around a lemony filling of salty feta, fresh spinach, dill and sumac, then baked into golden, sesame-topped spirals. They are a pull-apart take on the classic Levantine spinach manakish, good for breakfast, a mezze table or lunchboxes.

Prep: 53 min
Cook: 28 min
Wait: 1 hr 50 min
Total: 3 hr 11 min
Makes: 12 rolls

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Ingredients

12 servings

For the dough
1¼ cups (295 ml) water, warm, about 110°F (43°C)
1 tbsp (12 g) granulated sugar
2¼ tsp (7 g) instant yeast
4 cups (480 g) all-purpose flour, spooned and leveled
1½ tsp (9 g) fine sea salt
4 tbsp (60 ml) extra-virgin olive oil
For the filling
10½ oz (300 g) fresh baby spinach, washed, dried and finely chopped
¼ tsp (1.5 g) fine sea salt
7 oz (200 g) feta cheese, drained and crumbled into small pieces
½ cup (20 g) fresh dill, fronds and tender stems finely chopped
4 whole (60 g) scallions, thinly sliced, white and green parts
1 whole (50 g) large egg, separated; white goes in the filling, yolk saved for the egg wash
1 tbsp (15 ml) fresh lemon juice
1 tsp (3 g) ground sumac
½ tsp (1 g) black pepper, freshly ground
2 tbsp (30 ml) extra-virgin olive oil
½ tsp (1 g) Aleppo pepper or red pepper flakes (optional)
To finish
2 tbsp (15 g) all-purpose flour, for dusting the work surface
1 tbsp (15 ml) extra-virgin olive oil, for greasing the pan and bowl
1 tbsp (15 ml) water, to beat with the reserved egg yolk
2 tbsp (18 g) sesame seeds

Equipment (8)

Large mixing bowl
Stand mixer with dough hook (optional; you can knead by hand)
9×13-inch (23×33 cm) metal or ceramic baking pan
Rolling pin
Sharp serrated knife or unflavored dental floss for cutting
Clean kitchen towel or plastic wrap
Pastry brush
Instant-read thermometer

Steps

Before you start

Plan on about 3 hours 10 minutes from start to finish; most of it is hands-off rising and cooling.
Measure the flour by spooning it into the cup and leveling it, or better, weigh it. Packed flour makes a dry, tough dough.
Wash and thoroughly dry the spinach and dill. Wet greens make a soggy filling that leaks.
Do not skip squeezing the spinach. Excess water is the main cause of pale, soggy rolls.
Taste your feta. If it is very salty, soak it in cold water for 10 minutes and pat dry before crumbling.

1
Foam the yeast
- In a large bowl or the bowl of a stand mixer, stir together the warm water (about 110°F/43°C), sugar and instant yeast.
- Let it sit until the surface is covered with a thin foamy layer.
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Ready when: The surface is foamy and smells yeasty, with small bubbles across the top.
Tip: If there is no foam after 10 minutes, the yeast is dead or the water was too hot or cold. Start again.
2
Mix and knead dough
- Add the flour, salt and 4 tablespoons (60 ml) olive oil.
- Mix with the dough hook on low for 2 minutes, then knead on medium-low for 6 minutes (or knead by hand on a lightly floured surface for 10 minutes).
- The dough should be soft, smooth and slightly tacky but not stick to your fingers.
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Ready when: Dough is smooth and elastic, and a small piece stretched thin forms a translucent window without tearing right away.
Tip: If the dough sticks to the bowl after 3 minutes, add flour 1 tablespoon at a time. Too much flour makes dense rolls.
3
First rise
- Rub a clean large bowl with a little of the 1 tablespoon pan oil.
- Shape the dough into a ball, turn it in the bowl to coat, and cover with a towel or plastic wrap.
- Leave in a warm spot (75–80°F/24–27°C) for 1 hour.
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Ready when: Dough has doubled in size and a fingertip pressed in 1 inch leaves a dent that springs back slowly.
Tip: Make the filling while the dough rises.
4
Prep the spinach
- Place the finely chopped spinach in a large bowl, sprinkle with ¼ teaspoon salt and toss with your hands, massaging for 1 minute.
- Let it sit for 10 minutes while you continue, then gather it into a clean kitchen towel or a fine sieve and squeeze out as much liquid as you can.
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Ready when: The spinach is compact and damp but no longer drips when squeezed hard. You should have about 4 packed ounces (120 g).
Tip: Use the 10 minutes of salting to chop the dill and scallions.
5
Mix the filling
- In a bowl, combine the squeezed spinach, crumbled feta, dill, scallions, egg white, lemon juice, sumac, black pepper, 2 tablespoons (30 ml) olive oil and the optional Aleppo pepper.
- Mix with a fork until evenly combined and just holding together.
- Taste; it should be salty, bright and herby.
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Ready when: Filling is moist and cohesive, with visible feta pieces and no pooled liquid.
Tip: Don't add more salt before tasting. Feta is already salty.
6
Roll, fill and cut
- Brush a 9×13-inch (23×33 cm) pan with the remaining olive oil.
- Turn the risen dough onto a surface dusted with the 2 tablespoons flour and gently press out the gas.
- Roll into a rectangle about 12×16 inches (30×40 cm) and ¼ inch (6 mm) thick, with a long side facing you.
- Spread the filling evenly over the dough, leaving a ¾-inch (2 cm) border along the far long edge.
- Starting from the long edge nearest you, roll up tightly into a log and pinch the seam closed.
- Trim the ends, then cut the log into 12 equal slices about 1⅓ inches (3.5 cm) wide.
- Arrange cut-side up in the pan in 3 rows of 4, with small gaps between.
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Ready when: Log is even and tightly rolled with a sealed seam, and the 12 slices sit snugly in the pan.
Tip: Slide a length of unflavored dental floss under the log and cross the ends to cut cleanly without squashing the spirals.
7
Proof and preheatOven 400°F / 205°C
- Cover the pan loosely with a towel and let the rolls rise for 30 minutes.
- About 15 minutes before the end, preheat the oven to 400°F (200°C) with a rack in the middle.
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Ready when: Rolls look puffy and touch each other, and a gentle poke leaves a mark that fills back in slowly.
Tip: Don't over-proof. If the rolls look deflated or very jiggly, bake right away.
8
Egg wash and topping
- Beat the reserved egg yolk with 1 tablespoon water.
- Brush it lightly over the tops and sides of the rolls and sprinkle with the sesame seeds.
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Ready when: Tops are evenly glossy with no puddles of egg in the pan.
Tip: Brush gently so you don't deflate the proofed rolls.
9
Bake the rollsOven 400°F / 205°C
- Bake in the preheated 400°F (200°C) oven for 25–28 minutes, rotating the pan front to back after 15 minutes, until the tops are deep golden brown and the dough between the spirals is cooked through.
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Ready when: Tops are deep golden, the sides of the center rolls are lightly browned, and an instant-read thermometer in the center of a roll reads 200°F (93°C).
Tip: If the tops brown too quickly before 20 minutes, tent loosely with foil.
10
Cool and serve
- Let the rolls cool in the pan on a rack for 15 minutes so the filling sets, then pull apart and serve warm or at room temperature.
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Ready when: Rolls are warm rather than steaming, and the filling no longer runs when one is pulled apart.
Tip: Serve with labneh, sliced cucumber and tomatoes, or olives.

Good to know

Tips

Squeeze the spinach until it stops dripping. It is the most important step for crisp-bottomed, non-soggy rolls.
Roll the log tightly and keep the seam on the bottom of each slice, or the spirals will unwind as they bake.
Use a warm spot for rising: an oven turned off with only the light on works well, but remove the pan before preheating.
Cut with dental floss or a very sharp serrated knife using a sawing motion so the filling stays inside.

Make ahead

"Shape the rolls in the pan (step 6), cover tightly with plastic wrap and refrigerate for up to 12 hours. Let them stand at room temperature for 45 minutes until puffy, then egg wash and bake as directed, adding 2–3 minutes if needed. The filling can also be made a day ahead and refrigerated in a covered container."

Storage & reheating

Room temperature: up to 8 hours, loosely covered. Refrigerator: up to 4 days in an airtight container. Freezer: up to 2 months, wrapped individually. Reheat refrigerated rolls at 350°F (175°C) for 8–10 minutes, or from frozen for 15–18 minutes, until hot in the center.

Substitutions

feta cheese → Halloumi (grated) or a mix of ricotta and crumbled goat cheese. Halloumi gives a chewier, saltier filling. If using ricotta, drain it well and add ¼ teaspoon more salt.
fresh baby spinach → Swiss chard leaves, stems removed, or thawed frozen spinach (about 200 g). Squeeze frozen spinach very dry. Chard needs the same salting and squeezing.
all-purpose flour → Bread flour. Gives a chewier roll. You may need 1–2 tablespoons more water.
ground sumac → Finely grated zest of 1 lemon. Adds similar tartness. Use the zest in place of the sumac and keep the lemon juice.