Greek Horta Vegetable Buns

Name: Greek Horta Vegetable Buns
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 12 servings
Cuisine: Greek
Ingredients: 3½ cups (420 g) bread flour; 2¼ teaspoons (7 g) instant dry yeast; 1½ teaspoons (9 g) fine sea salt; 1 tablespoon (12 g) granulated sugar; 1¼ cups (300 ml) whole milk, warmed to 110°F (43°C); 3 tablespoons (45 ml) extra-virgin olive oil; 10 ounces (280 g) fresh spinach leaves, packed; 6 ounces (170 g) crumbly feta cheese, crumbled; 3 tablespoons (9 g) fresh dill, finely chopped; 3 cloves (15 g) garlic cloves, minced; to taste freshly ground black pepper; ¼ teaspoon (½ g) ground nutmeg; 2 tablespoons (30 ml) extra-virgin olive oil

From the MyKitchenBank Kitchen

Soft, pillowy yeast buns filled with spinach, feta cheese, and herbs inspired by Greek horta (vegetables). These savory buns are brushed with olive oil and baked until golden, making them perfect as a side, lunch, or snack. The filling combines wilted spinach, crumbly feta, dill, and a touch of garlic for authentic Mediterranean flavor.

Prep: 30 min
Cook: 45 min
Wait: 2 hr 30 min
Total: 3 hr 45 min
Makes: 12 buns

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Steps

Before you start

Warm milk to 110°F (43°C) for the yeast
Have all dough ingredients at room temperature
Preheat oven to 375°F (190°C) 15 minutes before baking
Read through rising times carefully; total rising is 2 hours and 30 minutes

1
Mix dough ingredients
- In a large bowl or the bowl of a stand mixer, combine bread flour, instant yeast, salt, and sugar.
- Create a well in the center and pour in the warm milk and olive oil.
- Using the dough hook attachment (or your hands), mix on medium speed for 8–10 minutes until the dough is smooth, elastic, and slightly sticky.
- The dough should pull away from the bowl sides but still stick lightly to the bottom.
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Ready when: Dough is smooth, elastic, and slightly tacky
Tip: Warmed milk activates yeast quickly; cold milk will slow fermentation.
2
First rise
- Shape the dough into a ball and place it in a lightly oiled bowl.
- Cover with a damp cloth or plastic wrap.
- Let it rise at room temperature (68–72°F / 20–22°C) until doubled in size, about 1 hour and 15 minutes.
- You should be able to poke it with a finger and the indent holds.
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Ready when: Dough doubled in volume; poke test holds an indent
Tip: A warm, draft-free spot (like an oven with the light on) speeds rising.
3
Prepare spinach filling
- While the dough rises, heat a small skillet over medium heat.
- Add the fresh spinach and cook for 3–4 minutes, stirring occasionally, until completely wilted and any liquid has evaporated.
- Add the minced garlic in the last minute and stir.
- Transfer to a cutting board and let cool for 2 minutes, then roughly chop.
- In a bowl, combine the chopped spinach, crumbled feta, fresh dill, nutmeg, and black pepper to taste.
- Taste and adjust seasoning.
- The filling should taste bold—it will be distributed throughout 12 buns.
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Ready when: Spinach is wilted and excess liquid is gone
Tip: Pressing excess moisture from spinach prevents soggy buns.
4
Shape buns
- Punch down the risen dough to release gas.
- Transfer to a lightly floured work surface and divide into 12 equal pieces (about 2 ounces / 57 g each).
- Working with one piece at a time, flatten it into a 3-inch (7.5 cm) disc.
- Place 1 tablespoon of filling in the center of each disc.
- Fold the edges up and over the filling, sealing it tightly.
- Gently shape each bun into a ball, seam-side down.
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Ready when: All buns are shaped and sealed with filling inside
Tip: Seal seams tightly so filling doesn't leak during baking; use a light dusting of flour, not extra dough.
5
Arrange in pan
- Arrange the 12 buns seam-side down in a 9×13-inch (23×33 cm) baking pan, spacing them about ½ inch (1.3 cm) apart.
- They should fit snugly but not touch.
- Alternatively, arrange 6 buns in each of two 8-inch (20 cm) round pans.
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Ready when: Buns are neatly arranged with even spacing
Tip: Proper spacing ensures they rise into distinct buns rather than merging into one block.
6
Second rise
- Cover the pan loosely with a damp cloth or plastic wrap.
- Let the buns rise at room temperature until they increase by about 50% in volume and feel puffy to the touch, about 1 hour to 1 hour and 15 minutes.
- They should not quite double—they'll finish puffing in the oven.
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Ready when: Buns are noticeably puffy and spring back slowly when lightly pressed
Tip: Avoid over-proofing; over-risen buns can collapse during baking.
7
Preheat and brushOven 375°F / 190°C
- About 15 minutes before the second rise finishes, preheat the oven to 375°F (190°C).
- When ready to bake, brush the top of each bun generously with the 2 tablespoons of olive oil.
- This gives them a golden, rich finish and keeps them moist.
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Ready when: Oven is fully preheated and buns are brushed evenly
Tip: Olive oil brushed before baking adds flavor and color; don't skip this step.
8
BakeOven 375°F / 190°C
- Bake uncovered at 375°F (190°C) for 20–25 minutes, until the buns are golden brown on top and sound hollow when you tap the bottom of the pan.
- If they brown too quickly, tent with foil in the last 5 minutes.
- The internal temperature should reach 190–200°F (88–93°C) when measured at the center of a bun.
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Ready when: Buns are golden brown; tapping the bottom sounds hollow; internal temp is 190–200°F (88–93°C)
Tip: Opening the oven frequently lets heat escape; check doneness only in the final 3 minutes.
9
Cool and serve
- Remove the pan from the oven and let the buns cool in the pan for 5 minutes.
- Turn out onto a wire rack or serve directly from the pan.
- They are best enjoyed warm or at room temperature.
- If desired, brush the warm buns with a little more olive oil for extra richness.
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Ready when: Buns have cooled enough to handle without breaking apart
Tip: Cooling a few minutes in the pan allows the structure to set before turning out.

Good to know

Tips

For a vegan version, replace the milk with unsweetened plant-based milk and omit the feta; use a dairy-free filling such as caramelized onions, roasted red peppers, and nutritional yeast instead.
If your spinach has excess moisture during cooking, spread it on a paper towel and pat dry before chopping. Wet filling is the most common cause of soggy buns.
These buns freeze exceptionally well unbaked. Shape them, cover, and freeze; bake from frozen at 375°F (190°C) for 30–35 minutes without thawing.
For a brunch variation, add 2 tablespoons of crumbled cooked bacon or 1 tablespoon of chopped kalamata olives to the filling for extra flavor.

Make ahead

Prepare the spinach filling up to 1 day ahead and store in an airtight container in the fridge. Shape the buns, place them in the baking pan, cover, and refrigerate for up to 16 hours. Remove from the fridge, let come to room temperature (about 30 minutes), then proceed with the second rise and baking. Alternatively, freeze shaped, unbaked buns in the pan for up to 3 weeks; thaw in the fridge overnight before the final rise.

Storage & reheating

Room temperature: Store in an airtight container for up to 2 days. Refrigerator: Up to 5 days in an airtight container; reheat gently in a 300°F (150°C) oven for 8–10 minutes wrapped in foil. Freezer: Wrap baked buns individually in plastic wrap and foil, or place in a freezer bag, for up to 1 month. Thaw at room temperature (about 2 hours) and warm in a 300°F (150°C) oven for 10 minutes.

Substitutions

fresh spinach leaves → Frozen chopped spinach (5 oz / 140 g), thawed and squeezed dry. Thaw spinach thoroughly and press out all excess liquid before using.
crumbly feta cheese → Ricotta cheese mixed with a small amount of grated Parmesan for tang. Use about 5 oz (140 g) ricotta plus 1 oz (30 g) Parmesan; ricotta is milder than feta.
fresh dill → 2 tablespoons dried oregano or 1 tablespoon dried dill. Dried herbs are more concentrated; use half the fresh amount.
bread flour → All-purpose flour. Buns will be slightly less chewy; use 3¾ cups (450 g) all-purpose flour for the same dough structure.