Spinach Pie Sourdough Focaccia
Our “Will it focaccia?” series continues with the spinach pie focaccia. The tomato soup focaccia was a huge hit and now we are moving on to the next. I started off by halving my regular spinach pie filling recipe. I still had quite a bit leftover since I only made a 9 inch focaccia. I have the farmers market this week so I’ll use it up then, but you could easily freeze it for another time, or if you have extra phyllo you could roll it up.
This recipe is so yummy, you have the soft fluffy texture of the focaccia, the bright flavour of the spinach pie filling and the crunchy, buttery phyllo topping. You can easily make the focaccia dough the day before and then put in the fridge overnight to finish proofing.
New to sourdough? Start with my Simple Sourdough Boule, then come back and stuff a focaccia.
Print
Spinach Pie Sourdough Focaccia
- Total Time: 5 hr 30 min
- Yield: 8 pieces (9-inch pan) 1x
Description
Part of my “Will it focaccia?” series: soft, fluffy sourdough focaccia stuffed with spinach pie filling (spinach, feta, dill and parsley) and topped with crispy, buttery phyllo. Yes, it works.
Ingredients
Sourdough Focaccia
- 250 g bread flour
- 187 g water
- 5 g sea salt
- 7 g olive oil
- 62 g active sourdough starter
- Butter and ½ tbsp olive oil, for the pan
Spinach Pie Filling
- 62 g active sourdough starter
- Salt and pepper to taste
- 7 g olive oil
- 8 –9 oz chopped frozen spinach (thawed)
- Half bunch of flat leaf parsley
- 2 cloves of garlic (minced)
- Half of a medium onion (diced)
- 2 eggs
- 1 tbsp olive oil
- Olive oil and butter to brush on top.
- 5–6 oz feta cheese
- 1 tsp dried dill
- 3 sheets of phyllo dough
Instructions
- Mix all bread ingredients in a stand mixer with a dough hook or in a large mixing bowl until all ingredients are well mixed.
- Rest dough for 45 minutes and stretch and fold with wet hands.
- Rest for another 45 minutes and stretch and fold with wet hands.
- Rest for another 45 minutes and stretch and fold.
- Bulk ferment until dough is puffy with large bubbles on the surface.
- Make the spinach pie filling. Cook the onions on medium heat for about 5 minutes then cool.
- Add all spinach pie ingredients to a bowl except the eggs. Mix together and taste for salt and pepper before adding the eggs and mixing well.
- Butter and add a ½ tablespoon of olive oil to a 9 inch pan. Add half the focaccia dough and spread it out a bit.
- Spread a light layer of spinach pie filling on top of the dough. Then stretch the remaining dough over the filling.
- Put an additional layer of filling on the top (you will have some filling left over).
- Let the dough spread naturally for about 20 minutes.
- Tear up 3 sheets of phyllo dough and cover the top in a thin layer. Use a brush to spread olive oil and melted butter on top (or you could use just olive oil). Dimple the top gently with your finger tips
- Put the oven rack to the middle and then preheat the oven to 390 F. When the oven is preheated, place the pan in and bake for 55-65 minutes until a deep golden brown.
- Let the bread cool in the pan for about 10 minutes before placing on a cutting board to cool before cutting.
Notes
Make ahead: mix the focaccia dough the day before and refrigerate it overnight to finish proofing.
You’ll have leftover spinach pie filling. Freeze it for another time, or roll it up in extra phyllo.
- Prep Time: 30 min
- Rise Time: 4 hr
- Cook Time: 60 min
- Category: Bread
- Method: Baking
- Cuisine: Greek
Leave a Reply