Spinach and feta pull-apart

• 2 1/2 cups (375g) plain flour
• 2 teaspoons (1 sachet/7g) dried yeast
• 2 teaspoons sea salt flakes, plus extra to sprinkle
• 1 teaspoon caster sugar
• 2/3 cup (160ml) warm water
• 1/4 cup (60ml) extra virgin olive oil, plus extra
• 2 cups finely shredded English spinach
• 150g feta, crumbled

1. Step 1

   Preheat oven to 200°C. Combine flour, yeast, salt and sugar in a large bowl. Make a well in the centre. Add the combined water and oil and stir. Turn on to a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in an oiled bowl. Cover with plastic wrap and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.

2. Step 2

   Grease a 10 x 20cm loaf pan. Gently punch down dough. Knead for 2 minutes or until dough returns to its original size. Divide into eight even portions. Roll 1 portion into a 10 x 20cm rectangle, about 5mm-thick. Top with one-eighth of the spinach and one-eighth of the feta. Roll to enclose filling. Cut in half widthways. Place side by side and cut-side down in the pan. Continue with remaining ingredients. Cover and place in a warm, draught-free place for 30 minutes or until dough has risen to the top of the pan.

3. Step 3

   Lightly brush dough with extra oil. Sprinkle with extra sea salt flakes. Bake for 10 minutes. Reduce oven temperature to 180°C and bake for a further 20 minutes or until bread is golden brown. Serve warm.

Storage tip: store in an airtight container. To reheat these rolls, wrap in foil and place on barbecue. Cover and bake for 10 minutes or until heated through.