Recipe for spinach twists with green pesto, mozzarella, and parsley
Is today a baking day…?
These spinach twists with green pesto, mozzarella, and parsley taste delightful and could be a great option both as a snack, a side dish for dinner, or a lunchbox treat for next week.
The rustic twists are filled with melted, creamy cheese, flavorful pesto, and a hint of parsley.
I have used a bit of whole grain flour and seeds in the dough, but they are still soft, airy, and delicious – just on the slightly healthier side.
They are wonderfully filling and taste great!
Equipment
- Bowl
- Stand Mixer Optional
- Rolling Pin
- Baking Tray
- Oven
Ingredients
Dough
- 200 gram Spinach frozen
- 300 gram Boiling water
- 25 gram Yeast
- 100 gram Yogurt
- 5 gram Salt
- 4 gram Sugar
- 55 gram Sunflower Seeds
- 60 gram Pumpkin Seeds
- 80 gram Oatmeal
- 100 gram Rye Flour
- 275 gram Wheat Flour
Fill
- 45 gram Pesto green
- 200 gram Mozzarella Chees grated
- 1 bunch Parsley chopped
Instructions
- Take the frozen spinach out of the freezer about half an hour before you need it.
- Pour the boiling water over and stir until the spinach is thawed.
- Dissolve the yeast in the mixture.
- Stir in yogurt, salt, sugar, seeds, and oats.
- Add both types of flour and mix well together.
- Knead the dough on a floured surface (alternatively, you can use a mixer).
- Let the dough rise for 1 hour at room temperature.
- Roll out the dough into a rectangle, about 5 mm thick, and spread pesto over the dough.
- Sprinkle grated cheese and parsley on top.
- Fold the dough in half so that it becomes half its size and cut strips of 8-10 mm width.
- Twist each strip and fold it into a round twist.
- Make sure to tuck the outer dough end under the twists to keep their shape.
- Place the rolls on a baking sheet and bake the twists for about 20 minutes in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) (conventional oven).