Spinach and Parmesan Stuffed Buns
Spinach and Parmesan Stuffed Buns are soft, fluffy rolls filled with a savory mixture of tender spinach, rich Parmesan cheese, and aromatic seasonings. These buns strike the perfect balance between comforting bread and a flavorful, cheesy filling. They’re versatile enough to be enjoyed as a snack, appetizer, or even as a light meal when paired with a fresh salad or soup.
What makes these buns special is the contrast of textures—the golden, slightly crisp exterior gives way to a warm, cheesy, and creamy spinach center. The Parmesan adds a nutty, salty depth, while the spinach brings freshness and a subtle earthy note. Whether you’re making them for a casual get-together, a picnic, or just to satisfy your cravings, these buns are sure to impress.
They’re also great for meal prep because they store and reheat beautifully. Plus, you can easily customize the filling with additional ingredients like feta, sun-dried tomatoes, or even crumbled sausage for an extra twist.
Active Prep Time: 35–45 minutes
Rising/Resting Time: 1 hour 5 minutes to 1 hour 30 minutes
Baking Time: 15–20 minutes
Cooling: 5–10 minutes
Ingredients
For the Dough
Milk: 3/4 cup (200 ml), warm
Sugar: 1 ½ tbsp (20 g)
Yeast: 2 ¼ tsp (7 g)
Flour: 3 cups (370 g)
Egg: 1 large
Oil: 2 tbsp (30 ml)
For the Filling
Onion: 1 medium, finely chopped (100 g)
Spinach: 2 cups, roughly chopped (50 g)
Parmesan: 1/2 cup, grated (50 g)
Green Onions: 2 tbsp, finely chopped (10 g)
Garlic: 2 cloves, minced
Egg: 1 large
Tools Required
Baking Tray: Size 8 x 8 inches (20 x 20 cm)
Steps to Make Spinach and Parmesan Stuffed Buns
Prepare the Dough
In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until the mixture becomes frothy. This ensures the yeast is activated.
In a large mixing bowl, combine the flour and a pinch of salt. Make a well in the center and add the egg, oil, and the yeast mixture.
Mix the ingredients until a dough forms. Knead the dough on a floured surface for about 8-10 minutes, or until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour, or until it doubles in size.
Prepare the Filling
Heat a tablespoon of oil in a skillet over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
Add the spinach to the skillet and cook until it wilts. Remove from heat and let it cool slightly.
In a mixing bowl, combine the cooked spinach mixture, Parmesan cheese, green onions, and one beaten egg. Stir until well incorporated.
Assemble the Buns
Once the dough has risen, punch it down to release the air. Divide the dough into equal portions (about 10-12 pieces, depending on your preference).
Roll each portion into a ball and flatten it into a disk.
Place a spoonful of the spinach and Parmesan filling in the center of each disk. Pull the edges of the dough over the filling, pinching them together to seal.
Place the stuffed buns seam-side down on a greased or parchment-lined baking tray.
Bake the Buns
Preheat your oven to 375°F (190°C).
Beat an additional egg and brush it over the tops of the buns for a golden, shiny finish.
Bake the buns in the preheated oven for 18-20 minutes, or until they are golden brown.
Serve and Enjoy
Allow the buns to cool slightly before serving. They are best enjoyed warm, either on their own or with a side of soup or salad.
Tips & Tricks:
Dough:
Use warm (not hot) water/milk to activate yeast properly.
Adding a tablespoon of olive oil makes the dough softer.
Filling:
Sauté fresh spinach to remove excess moisture; for frozen spinach, thaw and squeeze out all water.
Mix Parmesan with a bit of ricotta or cream cheese for creaminess.
Add garlic, nutmeg, and a pinch of chili flakes for extra flavor.
Assembly:
Don’t overfill the buns; it can cause them to burst during baking.
Seal the edges well by pinching or using a fork to crimp.
Baking:
Brush the tops with egg wash (egg + splash of water) for a golden, glossy finish.
Sprinkle extra Parmesan or sesame seeds on top for a nice crust.
Storage:
Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best texture.
Nutritional Information (Per Bun)
Calories: ~150 kcal
Protein: 6g
Carbohydrates: 18g
Fat: 5g
Fiber: 1g
Sugar: 2g