Bread rosettes with spinach, feta and oregano


Author: Joan van HaaftenPublished: 22 February 2017

Parkinson's LifePrep: 40 minsParkinson's LifeCook: 25 minsParkinson's LifeServes: 4

PL bread rosettes lead

Make your own bread substitute with the addition of delicious and healthy vegetables. This dish is rich in fibre and its also soft, making it easy to digest


For 12 rosettes

500g whole wheat flour
500g spinach leaves
200g crumbled feta
20g fresh or 2 packets of dry yeast
2 tsp dried oregano
2 tbsp olive oil
250ml water (lukewarm)
2 cloves of garlic (coarsely chopped)
4 tbsp olive oil
pinch of salt

Rising time: 2 hours


1. Put the flour in a mixing bowl. Add the fresh, crumbled yeast or dried yeast and mix through the flour.
2. Mix in 1 tsp of oregano. Make a well in the centre and pour in the olive oil and water. Mix until a soft dough forms. Add the salt. Leave to rest for 15 minutes.
3. Knead the dough for 5–10 minutes until supple and elastic.
4. Form a ball, place it in the mixing bowl, cover with cling film and allow to rise in a warm spot for 1 hour, or until the volume has doubled.
5. Fry the garlic in olive oil at low heat until glazed. Turn the heat up and add the spinach. Allow to cook and turn over from time to time.
6. Use a strainer to remove all the water from the spinach.
7.  Apply olive oil to the work surface.
8. Roll the dough into a 50 x 30cm rectangle with a thickness of 0.75cm.
9. Divide the spinach and feta over the dough.
10. Make a loose roll, starting at a short side.
11. Cut the roll of dough into 12 slices and place the slices on a baking tray covered with baking paper.
12. Cover with a floured towel and allow to rise for 1 hour.
13. Pre-heat the oven at 200°C and bake the bread in 20–25 minutes until golden brown.
14. Allow the bread to cool on a grid outside the oven.

Culinary tip
Why not make a tasty sauce by seasoning crème fraiche with chopped basil and thick balsamic vinegar.

This dish also works well if you replace the spinach with braised chard. Divide the chard into leaves and stalks, then cut into small pieces and blanch.

Nutritional information

– Rich in fibre, which means it’s suitable for people suffering from constipation
– One bun contains 1–5g protein
– This dish is soft and easy to digest

If you’re interested in an edition in your own language, please contact: Joan van Haaften (author) email: Frits Poiesz (publisher) email:

Read more: Sicilian caponata: aubergines in a ‘puttaneca’ tomato sauce

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