Spinach & Feta pull Apart

photo courtesy of Notebook Magazine

This is really tasty and great for a snack. It's usually gone within 15 minutes of coming out of the oven.

1 1/2 cups flour
2 tsp dry yeast (1 sachet)
2 tsp salt flakes, plus extra to sprinkle
1 tsp caster sugar
2/3 cup warm water
1/4 cup extra virgin olive oil, plus extra
2 cups finely shredded English spinach
150 g feta, crumbled

Preheat oven to 200C. Combine flour, yeast, salt, sugar and water in a large bowl. Make a well in the center. Add the combined water and oil and stir. Turn on to a lightly floured surface and knead for 10 minutes until smooth and elastic. Place in an oiled bowl. Cover with damp tea towel and place in a warm spot for 1 hour. Grease 10x20 loaf pan. Gently punch down dough. Knead for 2 minutes. Divide into eight equal portions. Roll 1 portion into a 10x20 cm rectangle, about 5mm thick. Top with 1/8 of the spinach and 1/8 of the feta. Roll to enclose filling.Cut in half width wise. Place side by side and cut side down in the pan. Continue with remaining ingredients. Cover and place in warm spot for 30 minutes or until dough has risen to the top of the pan. Lightly brush dough with olive oil, sprinkle with salt. Bake for 10 minutes. Reduce temperature to 180C and bake for a further 20 minutes or until bread is golden brown.