Cheesy monster pull-apart kids Healthy Recipe

Time 

2+ hours

Serves

12-14

Ingredients

• 160g bag spinach leaves
• water
• 1 tsp salt
• 20ml olive oil
• 420g bakers flour
• 2 tsp/1 sachet dried yeast
• 100g crumbly feta cheese
• 100g grated cheddar cheese
• 60g butter
• 1 clove garlic, grated/crushed
• 1 tsp dried oregano

Method

Place the spinach leaves into boiling water and boil for 1-2 minutes or until soft. Drain. Place a bowl on top of your scales and set to zero. Place the spinach into the bowl and top up with enough cold tap water to bring the weight up to 270g. Pour the spinach and water mixture into a food processor or blender and puree until completely smooth. Make sure the spinach and water is at about 38°C before proceeding (it should be).

Place the spinach puree, salt, olive oil, flour and yeast into a mixing bowl and either using your hands or a dough hook, bring together and knead for 5 minutes. When the dough is smooth and elastic, place into an oiled bowl, cover loosely with cling film and leave to rise in a warm place for about 30 minutes - 1 hour, depending on the room temperature.

Once the dough has doubled in size, punch it down and using some kitchen scissors, snip walnut sized pieces of dough and roll into little balls. Preheat your oven to 220°C. Grease a loaf tin with a little soft butter. Place the rest of the butter along with the garlic and oregano into a small jug and microwave until the butter is melted. Mix the two cheeses together in a bowl.

Grabbing one ball of dough, flatten in the palm of your hand and place 1 heaped tsp of the cheese in the centre. Wrap the dough around the cheese, completely sealing it and re-roll into a ball. Repeat until you have filled all the balls. Taking one cheese ball at a time, dip in the melted butter mixture and place straight into the loaf tin. Repeat until you have filled the tin.

Leave to rise, slightly covered with cling film for another 30-45 minutes. Place into the preheated oven and bake for 20-25 minutes or until the top is lightly browned and the loaf sounds hollow when tapped on the bottom.

Leave to cool slightly, 10 minutes or so, just so that the cheese isn't too hot. Eat by pulling the little balls off the loaf and popping into your mouth.

*To make these as scrolls, simple roll the dough out into a rectangle about 1.5cm thick (after the first rise) brush the melted butter mixture all over then sprinkle with the cheese in an even layer. Roll up tightly into a log shape and using a sharp knife, slice 1 inch thick scrolls. Bake the scrolls on a baking tray for around 20 minutes.