The Olive, Spinach, and Feta Twist is a savoury pastry bursting with Mediterranean flavours. Flaky, golden dough is filled with a rich blend of briny olives, fresh spinach, and tangy feta cheese, twisted into a delicious, shareable pastry treat.
Olive, Spinach and Feta Twist Recipe
Serves 4-6
Ingredients:
For the olive paste
180 g (6 oz) pitted kalamata olives
1 teaspoon dried oregano leaves
1 tablespoon extra-virgin olive oil
1–2 cloves garlic, chopped
2 tablespoons chopped flat-leaf parsley
For the dough
350 g (12 oz) plain flour
1½ teaspoons salt
2 teaspoons dried oregano leaves
2 teaspoons active yeast powder
1 large egg
80 ml (21⁄2 fl oz) extra-virgin olive oil
150 ml (5 fl oz) water
1 quantity olive paste
Small handful spinach
60 g (2 oz) Greek feta
Sesame seeds
Method:
To make the olive paste: Place all the ingredients in a food processor and process until you have a paste.
Sift flour and salt into a bowl then mix in the oregano and yeast. Make a well in the centre, add the egg, oil and water and mix to bring dough together. Either knead with your hands for a good 10 minutes or put all the ingredients into a food processor and using the dough hook attachment knead for 5–7 minutes. Put the dough in an oiled bowl, cover with plastic wrap and leave until doubled in size, about 2 hours.
Line a large baking tray with non-stick paper. When the dough has doubled in size, knock out the air and with your hands shape into a rectangle (this facilitates rolling). Place onto a lightly floured surface and roll out into a rectangle about 30 x 45 cm (11–18 in). With the longer side of the dough facing you spread the olive paste all over the dough, top with the spinach leaves pressing them into the paste then crumble the feta all over. Lightly press the toppings into the dough.
Tightly roll up the dough to form a long sausage shape. Squeeze the roll tightly together then using a sharp knife cut the dough all the way down the centre of the roll, leaving a small area at the top of the roll intact to hold it together. Turn the two pieces upward to expose the filling then slowly twist together. Press the ends together then carefully place onto the prepared tray, loosely cover with plastic wrap and leave to rise for about an hour.
Preheat oven to 200°C (400°F). Sprinkle the twist with some sesame seeds and bake for about 35–40 minutes. Remove from the oven and brush all over with a little extra-virgin olive oil.
Smart Tip:
Chilli flakes can be added to the olive paste for a burst of heat.
Recipe extract from The Mediterranean Table by Rena Patten. RRP $45.00 AUD / RRP $49.99 NZD.
