Friday evening, I was surfing a few of my favorite cooking site to try out a new recipe for Saturday morning breakfast.  I came across this delicious and irrestible looking Russian leeks and cheese bread recipe on Chuck’s & Angela’s the Knead for Bread and knew I hit home.

The mouth watering pictures and the idea of using leeks and a variety of cheeses in the same recipe, had me at the title.  Unfortunately, I did not have the time to stop by the the vegetable store to purchase the leeks as the recipe called for, instead I improvised and used defrosted chopped spinach and substitute the sour cream with Labne, just to add that Middle Eastern (ME Flavaa!!!) flavor.  I must say the out come was just as delicious and really unexpected. Seriously, the taste was out of this world!!  Just ask my husband, he is not a big bread eater, but he devoured each & every slice he ate.  I love our Saturday morning breakfast, they always turn out to be interesting and with way too much food.  I can’t help it, I sort of just over board with the table setting.  What do you enjoy at your breakfast table?

RUSSIAN BREAD WITH SPINACH & CHEESE
                                      Recipe adapted from The Knead for Bread

Ingredients
          For the original recipe click here.
          Note: Original posting has step by step guidelines on how to make the dough and filling.

Dough:

• 3 cups of all purpose flour
• 1/2 teaspoon of salt
• 1 teaspoon of baking soda
• 1 tablespoon of baking powder
• 1 3/4 cups of sour cream (I used 1 container of Victor’s Labne)
• 1/4 cup of cornmeal (for baking only)

Egg wash:

• 1 egg yolk
• 1 tablespoon of milk or water if you prefer

Filling:

• 3 oz of cream cheese
• 1/2 cup of goat cheese (I used sheeps feta cheese)
• 1/2 cup of ricotta cheese
• 1 tablespoon of salted butter
• 2 cups of chopped spinach
• 1 medium onion chopped
• salt & black pepper for seasoning

Preparation:

1. Preheat your oven to 375 degrees.
2. Melt the butter in a saucepan, add in the chopped onions and saute until translucent.  In the mean time, squeeze off the access water from the defrosted spinach and added to the onion mixture along with the salt and black pepper (as per your taste) and saute for a few another 2 minutes.  Set aside.
3. Place the three cheeses into a bowl and add in the cooked spinach and onions.  Mix till the spinach is well blended with the cheeses and is smooth.  Set aside as you begin to prepare your dough.
4. Sift the 3 cups of flour into a large bowl and add in the salt, baking soda & baking powder.  Mix together with a wooden spoon, until the ingredients are well mixed.  Make a well in the center and add in your sour cream or labne.  Mix using the wooden spoon until it is just mixed.  Don’t worry if it does not look like dough.
5. Now, switch to your hand and mix the dough, until it starts to comes together.  Pour the dough out onto a lightly floured surface and begin into knead the dough.  About 5-8 minutes.  The dough will come together just continue to knead, until it becomes smooth.
6. Once the dough becomes smooth, allow it to rest for 5 minutes.  Sprinkle a little flour onto a flat surface and roll out the dough to a 14 inch circle.  Don’t worry if the sides are not perfect.
7. Now, add the spinach and cheese mixture into the center of the circle.  Spread out the mixture to a 7 inch circle.
8. Prepare your egg wash.  Add egg yolk with table spoon of milk and mix well.
9. Now, fold over one side of the dough to cover the cheese mixture.  Brush off the excess flour with pastry brush and brush on the egg wash.
10. Fold over the next side and brush on the egg wash.  Continue to do this till all sides are folded over and you have create a square.  Brush the top with the egg wash.
11. Line a baking pan, with parchment paper and sprinkle the with the cornmeal.
12. Place the dough carefully onto your baking pan and place it into your preheat oven and bake for 35 minutes.  The top should become a nice golden brown.  Give it a few more minutes if it needs that.
13. Remove from the oven and allow it to cool for 5 minutes.  Slice and serve warm.
14. Enjoy! 

Note: Could be made a day in advance, cover with plastic and refrigerate. Warm up before serving.

Don’t worry thinking the dough looks to thick and won’t cook.
Believe me it cooks all the way through.

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Tags: cream cheese, Russian Bread, sour cream, spinach, victors labne