Spinach and Cheese Stuffed Buns

Not many of you would know that I have a little vegetable patch in my garden where I grow seasonal vegetables and great pride in. My Instagram followers would know that as I share pictures often of my produces.This winter I enjoyed cauliflower, loads of coriander and a some lovely spinach – free from pesticides, totally organic. There is also broad beans and beetroot that’s growing beautifully, more on that later. The idea was to do something fun and fresh with the home grown spinach and I finally turned them into a stuffing for buns. Mixed with cottage cheese and parmesan , it turned out to a quite a treat for the family.

spinach buns 1Baking  is so much fun, its just that I need to push myself a bit. And everytime I tell myself that I will do it more often. For now enjoy the Spinach and Cheese stuffed Buns. I made them with flour but it will work very well with half flour – half wholewheat flour as well. Next time I am going to try that.

spinach buns

Spinach and Cheese Stuffed Buns
Recipe type: Breakfast
Cuisine: Breads
A filling bun recipe that works very well as a breakfast dish.
  • For the filling:
  • Spinach - 1 small bunch - finely chopped
  • Onion - 1 small - finely chopped
  • Cottage cheese/paneer - half a cup - crumbled
  • Parmesan/cheddar cheese - grated - half a cup
  • Pepper - to taste
  • Salt - to taste
  • Chili flakes - a pinch - optional
  • Olive oil - 1 tbsp
  • For the buns:
  • All purpose flour - 2½ cups
  • Instant yeast - 1½ tbsp.
  • Milk - half a cup- a little warm
  • Salt - a pinch
  • Sugar - 1 tsp
  • Warm water - half a cup
  • Sesame seeds - for garnish
  1. Making the filling:
  2. In a pan heat the olive oil.
  3. Add the chopped onions. Saute till transluscent.
  4. Add the chopped spinach and sauté.
  5. Next add the crumbled cottage cheese.
  6. Season with salt and pepper and chili flakes if using.
  7. Remove from heat, mix in the grated cheese.
  8. Keep the mixture aside to cool.
  9. For the buns:
  10. In a bowl add the flour, yeast,salt and sugar.
  11. Gently add the milk and start kneading into a soft dough.
  12. Add some warm water if required.
  13. Keep the rough dough aside for 10 mins.
  14. Now take the dough on a flat surface , sprinkled with flour , add the oil to the dough and start kneading.
  15. The dough needs to be kneaded into a smooth springy ball. You need to do it for atleast 5-7 mins.
  16. Take a bowl, grease it with some oil and keep the dough in it covered with a cling wrap. Keep the bowl in a warm place. I put it inside the micro or OTG.
  17. The dough will take almost an hr to rise and would have doubled in size.
  18. Take the dough out on a flat surface again and gently knock out the air. Give it a gentle knead.
  19. Now make small balls out of the dough. Makes approx. 10 balls.
  20. roll it out a little and fill in with the spinach cheese mixture.
  21. pull in the sides and roll into small balls.
  22. Arrange the prepared balls in a lined baking tray , cover with a soft cloth and let it rise again for 30 mins.
  23. Brush the balls with some milk, sprinkle sesame seeds on top and bake in a pre heated oven at 180 deg C for about 15-20 mins.