Spinach and Feta Sourdough

An excited and happy Isabelle shaping the dough!

So I have been baking sourdough bread for about 8 months now, I am pretty proud that I have kept my starter alive and thriving while keeping up with a busy life. But she is going strong and I am making the goods!! This spinach and feta loaf was devine!

Ingredients:

• One prepared sourdough dough ball, check out my basic recipe here

• 300 grams of danish feta

• 500 grams of fresh baby spinach or a spinach and Kale mix

• Dash of Extra virgin olive oil

• Dusting of flour for the bench top

Method:

1. Sauté the Spinach
   Roughly chop the baby spinach and add it to a pan over medium heat with a dash of olive oil. Sauté for about 5 minutes, or until the spinach is wilted and any excess moisture has evaporated.

2. Make the Filling
   Transfer the sautéed spinach to a medium bowl and crumble in the Danish feta. Stir to combine. The mixture will be quite dry—this is ideal for layering into the dough.

3. Prepare the Dough
   On a lightly floured surface, gently stretch your prepared sourdough ball into a rectangle, roughly 15cm x 25cm.

4. Layer the Filling
   Spoon half of the spinach and feta mixture evenly over the surface of the dough. Don’t forget to recruit little helpers if you have any :P

5. First Fold
   Fold the top third of the dough down over the filling. Spoon half of the remaining filling over the exposed section.

6. Second Fold
   Fold the bottom third up over the dough (like folding a letter). Spoon the rest of the filling across the top.

7. Shape the Dough
   At this stage, your dough will look like a log with the filling exposed on top. Roll the dough up gently, sealing the filling inside. Pinch the sides to close.

8. Tighten the Shape
   Lightly flour your surface if needed. Using both hands, pull the dough ball gently toward you across the bench, rotate, and repeat. Do this a few times until the surface of the dough is tight and smooth.

9. Final Proof
   Place the dough seam-side-up into a lightly floured banneton or a bowl lined with a tea towel. Pinch the bottom to seal and tighten. Dust lightly with flour, cover, and refrigerate for at least 2 hours or overnight.

10. Bake
    When ready to bake, preheat your oven and Dutch oven for at least 1 hour at 230°C (450°F).
    Turn the loaf out onto a piece of baking paper, score the top with a sharp blade, and carefully place it into the hot Dutch oven.

    Bake with the lid on for 35 minutes, then remove the lid and bake for another 25 minutes until golden brown and crisp.

11. Cool & Enjoy
    Remove the loaf from the oven and let it cool completely on a wire rack before slicing.