-
1
Preheat oven to 375 degrees.
-
2
In a bowl combine water, honey, 1 teaspoon of the salt, and sprinkle the yeast over the top.
-
3
Set aside to foam.
-
4
Then whisk in 2 tablespoons of olive oil, then sift 1 cup of flour and mix well.
-
5
Set aside for 1 hour, or until it has a sponge-like texture.
-
6
Meanwhile, in a medium skillet, heat 2 1/2 tablespoons olive oil and saute onions until tender, about 5 minutes.
-
7
Then add the garlic, cumin, and remaining salt to the onions.
-
8
Stir in the spinach, in small batches, and cook until the spinach is soft.
-
9
Pour on the lemon juice.
-
10
Drain spinach in a colander and reserve the cooking liquid.
-
11
In a large bowl, place 2 cups of the remaining flour, making a well in the center of the flour.
-
12
Pour the spongy mixture into the well.
-
13
Knead for 10 minutes, adding enough of the cooking liquid to make it pliable yet firm.
-
14
Transfer to a oiled bowl, cover with plastic wrap and let rise for 2 hours.
-
15
Then add the feta cheese to the dough and knead for 1 minute.
-
16
Add the spinach mixture, sprinkle with the remaining flour, and mix together quickly.
-
17
The dough is supposed to be moist and loose, don't knead again.
-
18
Form into a oblong loaf and place the dough on a well oiled baking sheet.
-
19
Cover lightly with plastic wrap and let proof for 1 hour.
-
20
Bake the bread for 20 minutes, then reduce the heat to 350 degrees and cook for another 30 minutes.
