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spinach + feta tangzhong swirls

Soft, ultra-pillowy savory rolls made with a high-hydration tangzhong dough, layered with garlicky spinach, feta, mozzarella, and fresh herbs. Finished with a light yogurt cream soak and a whipped feta spread, these rolls are rich, bright, and perfect for brunch, meal prep, or a make-ahead centerpiece.
Prep Time 30 minutes
Rising & Baking Time 3 hours 30 minutes
Total Time 4 hours
Author sunny

Ingredients

tangzhong

  • 5 tbsp. water
  • 5 tbsp. milk (whole or evaporated)
  • 3 1/2 tbsp. all-purpose flour

dough

  • tangzhong (above)
  • 4 cups all-purpose flour (approximate; dough should be very soft/high hydration)
  • 2 tsp. salt
  • 1 tbsp. instant yeast
  • 3/4 cup milk (whole or evaporated)
  • 2 eggs
  • 6 tbsp. butter (melted & cooled)

filling

  • 2-3 tbsp. butter, softened
  • 3-4 cloves garlic, minced
  • 1-2 cups fresh spinach (cooked down and thoroughly squeezed dry)
  • 1 shallot, finely chopped (caramelized)
  • 3/4 cup feta cheese, crumbled
  • 3/4 cup mozzarella cheese, shredded
  • 2 tbsp. fresh dill, chopped
  • 1 tbsp. fresh parsley, chopped
  • 1 tsp. fresh thyme (or 1/2 tsp. dried)
  • salt & pepper to taste

yogurt cream

  • 1/2 cup plain Greek yogurt
  • 2-3 tbsp. grated cucumber (squeezed dry)
  • 1 splash milk or water (as needed, to thin)
  • 1 pinch salt

topping

whipped feta spread

  • 4 oz. feta cheese
  • 4 oz. cream cheese, softened
  • 1 1/2 tbsp. lemon juice
  • fresh herbs (dill, parsley, thyme), to taste
  • black pepper, to taste

Instructions

make the tangzhong

  • In a small saucepan, whisk together the water, milk, and flour over medium heat. Cook, stirring constantly, until it thickens into a paste. Remove from heat and let cool slightly.

make the dough

  • In a large bowl, combine tangzhong, flour, salt, yeast, milk, eggs, and melted butter. Mix until a very soft dough forms. It should be quiet wet and sticky, almost difficult to handle. Use a pair of pastry scrapers or a sturdy spoon to bring it together rather than kneading the traditional way.
  • Cover and let rise 2-3 hours, until puffy and expanded.

prepare the filling

  • Saute the spinach with garlic until just wilted. Cool, then squeeze out as much liquid as possible.
  • Caramelize the shallot until soft and lightly golden.
  • Mix the herbs together.
  • Combine the spinach, shallots, herbs, and cheeses. Season to taste.

shape the rolls

  • Turn dough out onto a well-floured surface. Gently roll into a rectangle slightly thicker than for normal cinnamon rolls.
  • Spread softened butter evenly over the surface. Distribute the filling evenly across the dough.
  • Roll into a log and slice into 3/4" rounds.

second rise

  • Place rounds into a greased baking dish and let rise for about 30 minutes, until puffy but not overproofed.

add yogurt cream

  • Stir together the yogurt, cucumber, and liquid until it reaches a brushable consistency (similar to heavy cream).
  • Brush generously over the tops and allow some to drip between the rolls.

bake

  • Sprinkle parmesan over the top and bake at 350°F for 30-35 minutes or until center reaches 185°F and rolls are set and lightly golden. Don’t overbake!

make the whipped feta

  • While rolls are baking, blend or whip the feta with the cream cheese, lemon juice, herbs, and pepper until smooth and spreadable.
  • Let rolls cool slightly, then spread or dollop with whipped feta mixture and sprinkle with fresh herbs before serving.

Notes

Notes:
  • Spinach must be very dry or the rolls can become soggy.
  • Dough should be extremely soft; resist adding too much extra flour.
  • Do not overproof the second rise or the rolls may collapse.
  • These are best served warm or at room temperature and may be reheated in the microwave.
  • Excellent for meal prep and freeze beautifully, before or after baking.