Spanakopita Sunflower 🌻
14 Yeast Frozen Dinner Rolls
(Pilsbury or Rhodes) thawed to room temperature.
Set aside 1 cup of Breadcrumbs.
1 beaten egg to brush on prior to baking.
12 oz Spinach.
12 oz Bacon
1 1/2 Cup Ricotta cheese
1 1/3 Asiago Cheese
Mix together in a bowl:
12 oz. chopped spinach boiled for one minute. Drain and squeeze dry. Then chop.
12 oz. bacon cooked and crumbled.
1 1/2 cup Ricotta cheese.
1 1/3 cup Asiago or any cheese of your choice, shredded.
On a lightly floured breadboard, press 7 rolls together and roll out into a 12 inch circle. Place on a 14 in. baking sheet or pizza pan. Roll out rest of rolls and cover with cloth.
In a 4 in. round bowl, add 3/4 cup of spinach mixture.
Sprinkle 2 Tbsp. of breadcrumbs in center of dough and spread out into 4-5 inch circle.
Turn out the bowl of spinach mixture on top of breadcrumbs. The breadcrumbs will absorb moisture from the spinach when baking.
Arrange rest of spinach on dough 1 inch from the center spinach mixture and one inch from the edge of the dough. The mixture should be 4-5 inches wide.
Brush around the middle and outer mixture with water to help seal the top-dough with the bottom.
Roll out the rest of the dough to a 12-13 inch circle and place on top of pie, making sure the edges all line up.
Place bowl on top of mound and press down to seal. Leave bowl in place.
With a fork, press the edge all the way around sealing pie.
With a sharp knife, make a cut 1 inch from bowl edge to outer edge of pie. Cut 32 slices.
Pick up slice and twist two turns to the right. Pick up next slice and twist to the left (opposite direction). Pinch ends together. Filling will be exposed. Repeat until all leaves are done and resemble a sunflower.
Brush flower with beaten egg and sprinkle center mound with sunflower seeds.
Refrigerate 1 hour. Bake at 350 degrees for 30-35 minutes.