This easy bread with cheese and spinach is perfect as an afternoon snack and goes well with a cup of soup. In no time at all, you will have THIS bread loaded with the most delicious of goodness!
My sister-in-law got me a new cookbook for Christmas (see notes), so this is the first recipe that I tried. In the original recipe you suppose to fry the breads, which I did, but then I decided to try to bake them and I liked it better. You can also do all kind of filling for this bread… maybe I will try to do some kind mushroom filling next!
Happy New Year to all!
Moldovian Bread with Cheese and SpinachPrint Recipe
- 1 cup plain kefir (you can use plain yogurt 3/4 cup diluted with a little water 1/4 cup, but kefir is now available in most grocery stores)
- 1/2 tablespoon vegetable oil
- 1/2 tablespoon white wine vinegar
- 1/2 tablespoon white sugar
- 1/2 teaspoon salt
- 2 1⁄4 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking soda
- 2 spring onions, chopped
- 2 tablespoons fresh dill, chopped
- 2 cups fresh baby spinach (packed), roughly chopped
- 1 cup feta cheese, crumbled
- 1 cup mozzarella cheese, grated
- melted butter for brushing
Preheat oven to 350 F.
In a large bowl, combine the kefir, oil, vinegar, sugar, and salt. Stir in the flour and baking soda, and knead until a smooth, soft dough forms. Divide dough into 2 balls and cover with a kitchen towel.
For the filling, in a medium bowl, stir the spring onions, dill, spinach and cheese.
On a lightly floured work surface, work with one ball of dough at a time, roll the dough out into to about 1/8-inch thickness. Transfer to a baking sheet lined with parchment paper.
Spread half of the filling in the middle of the circle, leaving a 2-inch border. Fold the edge of the dough over the filling. Repeat with another ball of dough.
Brush the crust with the melted butter.
Bake the for 30 minutes, or until the crust is golden brown.
Remove from the oven and let stand for 5 minutes, then slide the bread onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
The original recipe comes from Olia Hercules, author of Mamushka: Recipes from Ukraine and Eastern Europe (https://www.amazon.com/Mamushka-Recipes-Ukraine-Eastern-Europe/dp/1616289619) This recipe was changed from the original.