If you’re looking for a warm, comforting, and wildly flavorful treat that feels both nourishing and a little bit special, you are going to adore the Baked Za’atar Egg Buns with Spinach and Feta Recipe. This dish brings together the earthy, aromatic punch of za’atar with the creamy tang of feta and the fresh green bite of spinach, all encased in soft, golden dough hugged by perfectly baked eggs. It’s a fantastic blend of textures and vibrant flavors that makes breakfast, brunch, or even a light dinner something to truly look forward to. Trust me, once you try this recipe, these buns will quickly become a beloved staple in your kitchen rotation!
Ingredients You’ll Need
The beauty of the Baked Za’atar Egg Buns with Spinach and Feta Recipe lies in its simplicity and the power of its ingredients. Each one plays a vital role in crafting the final dish’s wonderful taste and texture — from the fluffy dough to the flavorful filling and that irresistible za’atar topping.
- All-purpose flour: The foundation of the dough, providing structure and a light, soft crumb.
- Dry yeast: The magic that helps the dough rise into fluffy buns.
- Sugar: Just a touch to activate the yeast and add a subtle depth of flavor.
- Salt: Essential for balancing flavors throughout.
- Warm water: Activates the yeast and brings the dough together.
- Olive oil: Adds moisture and a delicate richness to both dough and filling.
- Za’atar seasoning: The star spice blend that infuses everything with fragrant, earthy notes.
- Spinach: Fresh or frozen, it adds vibrant color and a gentle vegetal taste.
- Feta cheese: Crumbled for creamy, salty pockets that complement the spinach beautifully.
- Small onion: Finely chopped and sautéed for a sweet, aromatic layer in the filling.
- Black pepper: Just enough to give a mild kick to the filling.
- Small eggs: One per bun, creating a beautiful, sunny centerpiece when baked.
How to Make Baked Za’atar Egg Buns with Spinach and Feta Recipe
Step 1: Prepare the Dough
Start by combining the flour, dry yeast, sugar, and salt in a large bowl. Then, pour in the warm water and olive oil and mix everything until a dough begins to form. Knead the dough on a floured surface for 5 to 7 minutes until it’s smooth and elastic — this is key for those soft, pillowy buns. Once kneaded, cover the dough with a damp cloth and let it rest and rise for about an hour or until it doubles in size. This rise is what will give your buns that perfect, airy texture.
Step 2: Prepare the Filling
While the dough is rising, heat a tablespoon of olive oil in a skillet over medium heat. Sauté the finely chopped onion until it softens into a translucent, fragrant base—around 5 minutes. Then add your chopped spinach and cook just a few minutes more until it wilts beautifully. Remove the pan from heat and let the mixture cool slightly. Stir in the crumbled feta, along with a pinch of salt and black pepper. This filling is a wonderful balance of creamy, savory, and fresh notes.
Step 3: Shape the Buns
Once your dough has risen nicely, punch it down gently to release air bubbles and divide it into four equal portions. Roll each portion into a ball and then flatten each into a disc on a lightly floured surface. This shape will help you easily add the filling and fold the dough around it.
Step 4: Fill the Buns
Place a generous spoonful of the spinach and feta mixture into the center of each dough disc. Then carefully fold up the edges over the filling, pinching the sides to seal everything inside. Shape each filled portion back into a bun form and place them seam-side down on a baking sheet lined with parchment paper. This step is where the magic starts to take shape!
Step 5: Add the Eggs
Now, gently press a small well into the center of each bun using your finger or a spoon. Crack a small egg right into this indent. If you prefer scrambled eggs, feel free to fill the buns with those instead — either way, the eggs add a gorgeous finish and extra richness to the dish.
Step 6: Bake to Perfection
Brush the tops of the buns with olive oil and sprinkle generously with za’atar seasoning for that essential flavor boost. Preheat your oven to 375°F (190°C) and bake the buns for about 15 to 18 minutes. You’re aiming for golden, beautifully puffed buns and cooked eggs that match your desired doneness. Once baked, let them cool for just a bit — these are best enjoyed warm, when all the flavors and textures come together so harmoniously.
How to Serve Baked Za’atar Egg Buns with Spinach and Feta Recipe
Garnishes
Serving these buns with a sprinkle of fresh herbs like parsley or mint adds a bright freshness that contrasts with the warm, earthy flavors of the za’atar and feta. A drizzle of extra virgin olive oil or a side of creamy yogurt can also elevate each bite and balance the spices beautifully.
Side Dishes
These buns pair wonderfully with a simple salad, like a crisp cucumber and tomato salad dressed with lemon and olive oil. If you want something heartier, try them with roasted vegetables or a bowl of hearty lentil soup to round out your meal.
Creative Ways to Present
For a brunch spread, arrange these buns on a wooden board with small bowls of za’atar, labneh, olives, and fresh tomatoes. Or slice them in half and serve as open-faced bites topped with a sprinkle of za’atar and fresh herbs. They also travel well, making them a great portable snack or picnic item.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which might be rare!), place them in an airtight container and store them in the refrigerator. They’ll keep well for up to 2 days while maintaining their deliciousness.
Freezing
These buns freeze beautifully before baking. Simply shape and fill them, then place them on a baking sheet to freeze individually before transferring to a freezer-safe bag. When ready, pop them straight into the oven slightly longer than fresh buns, and enjoy a freshly baked treat anytime.
Reheating
Reheat your buns in a preheated oven at 350°F (175°C) for about 10 minutes to revive their crisp exterior and warm the filling thoroughly. Avoid microwaving if you want to keep the dough from becoming soggy.
FAQs
Can I use frozen spinach for the filling?
Absolutely! Just make sure to thaw and squeeze out any excess water before mixing it into your filling to avoid soggy buns.
What if I don’t have za’atar seasoning?
Za’atar is essential to this recipe’s distinct flavor, but if you can’t find it, you can substitute a mixture of thyme, sesame seeds, sumac, and a pinch of salt to replicate the taste.
Can I make these buns vegan?
You can! Substitute the eggs with a plant-based egg alternative or simply skip the egg topping, and replace feta with a vegan cheese option or tofu for a similar texture.
How do I know when the eggs are cooked perfectly?
Baking times vary depending on how you like your eggs. For runny yolks, check at 12 to 15 minutes; for firmer yolks, bake closer to 18 minutes. Keep an eye on the buns so they don’t overbrown.
Can these buns be made smaller or larger?
Yes! Just adjust the dough division accordingly. Smaller buns will need less baking time, and larger ones might take a few minutes longer. Keep the same filling-to-dough ratio for the best results.
Final Thoughts
When you make the Baked Za’atar Egg Buns with Spinach and Feta Recipe, you’re creating more than just food — you’re making moments memorable. These buns capture the heart and soul of Middle Eastern flavors in a soft, comforting package that everyone will love. I encourage you to try this recipe soon and fall in love with its wonderful balance of flavors and textures, just like I have. Happy baking!
Print
Baked Za’atar Egg Buns with Spinach and Feta Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 33 minutes
- Yield: 4 servings
- Category: Bread
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
These Baked Za’atar Egg Buns with Spinach and Feta combine aromatic Middle Eastern za’atar seasoning with a savory filling of sautéed spinach, onions, and crumbly feta cheese. Each soft bun is topped with a baked egg, creating a delicious and hearty breakfast or snack. Perfectly golden and flavorful, these buns deliver a unique twist on traditional filled pastries.
Ingredients
Dough
- 2 cups all-purpose flour
- 1 teaspoon dry yeast
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 3/4 cup warm water
- 2 tablespoons olive oil
- 1 tablespoon za’atar seasoning (plus extra for sprinkling on top)
Filling
- 1/2 cup spinach, chopped (fresh or frozen)
- 1/2 cup feta cheese, crumbled
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Topping
- 4 small eggs (one per bun, or scrambled, if preferred)
- 1 tablespoon olive oil (for brushing)
- 1 tablespoon za’atar seasoning (for sprinkling)
Instructions
- Prepare the dough: In a large mixing bowl, combine the flour, yeast, sugar, and salt. Gradually add the warm water and olive oil, mixing until the dough comes together. Knead the dough for 5-7 minutes until it is smooth and elastic. Cover with a damp cloth and let it rise for 1 hour or until doubled in size.
- Prepare the filling: Heat a tablespoon of olive oil in a skillet over medium heat. Sauté the finely chopped onion for about 5 minutes until soft and translucent. Add the chopped spinach and cook for 2-3 additional minutes until wilted. Remove from heat, allow to cool slightly, then stir in crumbled feta, salt, and black pepper to combine well.
- Shape the buns: Once the dough has risen, punch it down and divide it into 4 equal portions. Roll each portion into a ball and flatten it into a disc on a floured surface, ready for filling.
- Fill the buns: Place a spoonful of the spinach and feta filling in the center of each dough disc. Carefully fold the edges over the filling, pinching to seal the bun completely. Shape it neatly and place each bun seam-side down on a parchment-lined baking sheet.
- Add the eggs: Make a small indent in the center of each bun using your finger or a spoon. Crack one egg into each indent or add scrambled eggs if preferred.
- Bake: Preheat the oven to 375°F (190°C). Brush the tops of the buns with olive oil and sprinkle with za’atar seasoning. Bake for 15-18 minutes or until the buns are golden brown and the eggs are cooked to your liking.
- Serve: Allow the buns to cool for a few minutes before serving. Enjoy them warm for the best flavor and texture.
Notes
- Use fresh or frozen spinach based on availability; if using frozen, thaw and drain excess water before cooking.
- You can scramble the eggs instead of cracking them whole on top if you prefer a different texture.
- Za’atar seasoning adds a unique herbal and tangy flavor, but you can adjust the amount to taste.
- These buns are best enjoyed warm but can be reheated gently in the oven.
- Ensure the dough is well kneaded and properly risen for soft, fluffy buns.
