Published: October 21, 2026

These Spinach and Feta Filled Milk Buns are soft, pillowy, filled with a delicious mixture of spinach, tomato and melted cheese. Inspired by savory Danish pastries, each bun has a well in the center for the filling, with sesame and nigella seeds sprinkled around the edges. Finished with crumbled feta cheese after baking, they’re perfect for breakfast, brunch or a savory snack.

WHY YOU’LL LOVE THIS RECIPE

💚Soft and fluffy - These homemade milk buns have a wonderfully soft, pillowy texture that pairs perfectly with the savory filling.

💚Delicious spinach filling - The combination of spinach, tomato and cheese creates a flavorful filling in the center of each bun.

💚Topped with feta cheese - Crumbled feta adds a delicious salty, tangy finish that complements the spinach filling beautifully.

💚Inspired by Danish pastries - Each bun has a little well in the center for the filling, giving them a beautiful Danish style appearance.

💚Sesame and nigella seeds - A sprinkle of sesame and nigella seeds adds extra flavor, a little texture and a beautiful finish to the buns.

💚Perfect for breakfast or brunch - These savory buns are a lovely alternative to sweet pastries,

💚Delicious served warm - Enjoy them fresh from the oven while the buns are soft and the cheese filling is still warm.

Storage Tips

Storing the baked buns: Once the buns have cooled completely, transfer them to an airtight container and store them in the refrigerator for up to 3 days. When you're ready to enjoy them, warm them slightly to bring back their soft, fluffy texture.
Freezing the unbaked buns: After the first proofing, divide the dough and shape it into individual balls. Arrange them on a baking tray lined with parchment paper, leaving some space between each one, then freeze until solid. Once frozen, transfer the dough balls to a freezer-safe bag or container and store them in the freezer for up to 1 month. When you're ready to bake, place the frozen dough balls on a lined baking tray and let them thaw completely. Once thawed, allow them to proof at room temperature until noticeably puffy, then create the wells, add the filling and bake according to the recipe. Keep in mind that the proofing time may be longer because the dough was previously frozen.

Tips and Tricks

→ Don't skip either of the proofing times - Both proofing stages are essential for achieving soft, fluffy milk buns. The first rise allows the yeast to develop the dough's structure and flavor, while the second rise gives the shaped buns time to become light and airy before baking. Skipping or rushing either step can result in dense, heavy buns. Keep in mind that proofing times may vary depending on the temperature of your kitchen, so pay attention to how much the dough has risen rather than relying only on the clock.

→ Avoid overbaking the buns - These milk buns are meant to be soft, fluffy and tender, so be careful not to leave them in the oven for too long. Bake until the tops are beautifully golden and the dough is fully cooked. Overbaking can dry out the buns and make them lose their soft texture, especially around the edges.

→ Make sure to squeeze all the excess water out of the spinach - After boiling the spinach, drain it thoroughly and allow it to cool enough to handle. Then squeeze out as much water as possible before chopping it and mixing it with the remaining filling ingredients. Spinach holds a surprising amount of moisture and leaving too much water behind can make the filling watery, causing the centers of the buns to become soggy while baking.

→ Use instant dry yeast for this recipe - I recommend using instant dry yeast because it can be mixed directly with the flour and other dry ingredients without needing to be activated separately. This makes preparing the dough a little easier and eliminates an extra step. Make sure your yeast hasn't expired, as old or inactive yeast can prevent the dough from rising properly.

→ Make sure the milk is lukewarm - The milk should be slightly warm to the touch, but never hot. I recommend a temperature of approximately 35-38°C (95-100°F). Warm milk helps the yeast become active and encourages the dough to rise, while milk that is too hot can damage the yeast and affect the proofing process.

→ Let the melted butter cool before adding it to the dough - After melting the butter, allow it to cool at room temperature for approximately 10-15 minutes before mixing it with the milk and egg. The butter should still be liquid but no longer hot. Adding very hot butter can affect the yeast and unnecessarily warm the dough, so it's worth taking a few extra minutes to let it cool.

→ Use a kitchen scale for accurate measurements: I always recommend weighing your ingredients when working with yeast dough. Measuring flour with cups can easily lead to adding too much, which may result in dense or dry buns. A kitchen scale also makes it easier to divide the dough into eight equal portions so the buns bake evenly.

Ingredients You Will Need For This Recipe

For the Dough

All-purpose flour: I recommend weighing the flour with a kitchen scale for the most accurate results, as adding too much flour can make the buns dense or dry.
Granulated sugar: Adds a subtle sweetness to the dough, balancing the savory spinach and cheese filling. It also provides food for the yeast during fermentation, helping the dough rise.
Instant dry yeast: Helps the dough rise and creates that light, airy texture you want in homemade milk buns. I recommend using instant dry yeast because it can be mixed directly with the flour without needing to be activated separately in warm milk. Make sure your yeast is fresh and hasn't expired.
Fine sea salt: Enhances the flavor of the dough while helping strengthen its gluten structure.
Unsalted butter: Melt the butter first, then allow it to cool for approximately 10-15 minutes before adding it to the dough. It should still be liquid but no longer hot.
Large egg: I recommend using a large egg for this recipe to maintain the correct balance of wet and dry ingredients.
Warm milk: The milk should be lukewarm, around 35-38°C (95-100°F), rather than hot, as excessive heat can damage the yeast.

For the Filling

Fresh baby spinach: After boiling, make sure to drain it thoroughly and squeeze out as much water as possible before chopping it. This is especially important to prevent the filling from becoming watery.
Emmentaler cheese: You can also substitute it with Gouda, cheddar or another cheese that melts well.
Tomato sauce: I recommend using a plain tomato sauce without too many additional seasonings so it doesn't overpower the other ingredients.
Paprika paste: Adds a rich, savory pepper flavor and a little extra depth to the filling.
Chili flakes: You can reduce the amount or leave them out completely if you prefer a milder filling.
Black pepper
Fine salt
Sweet paprika

Extras

Sesame seeds
Nigella seeds
Egg wash: Brushing the exposed dough with beaten egg before baking helps the buns develop a beautiful golden color and a slightly glossy finish. It also helps the sesame and nigella seeds stick to the surface.
Feta cheese: I recommend crumbling the feta over the buns just before serving rather than baking it with the filling. This keeps its fresh flavor and crumbly texture, creating a lovely contrast with the soft milk buns.

Step By Step Instructions With Photos

1. First prepare the dough.

2. In the bowl of a stand mixer, whisk together the flour, sugar, salt and instant dry yeast.

3. Add the milk, melted butter and egg.

4. Using the dough hook attachment, knead on low speed for about 10 minutes, or until the dough forms a smooth and elastic ball.

5. Transfer the dough to a lightly oiled bowl, cover, and let it rise at room temperature for about 2 hours, or until doubled in size.

6. Once doubled in size, gently punch down the dough and divide it into 8 equal portions, approximately 80g each. Shape each portion into a smooth ball.

7. Place the dough balls onto a baking tray lined with parchment paper, leaving some space between each one. Cover and let them rise for an additional 1 hour.

8. While the buns are rising, bring a pot of lightly salted water to a boil. Add the spinach and cook for about 3 minutes.

9. Once cooked, transfer the spinach to a colander and allow it to cool slightly. Squeeze out as much excess water as possible.

10. Finely chop the spinach and transfer it to a mixing bowl.

11. Add the grated cheese, tomato sauce, paprika paste, salt, chili flakes, sweet paprika and black pepper.

12. Using your hands, mix everything together until well combined. Set aside.

13. Once the second rise is complete, preheat the oven to 180°C (350°F).

14. Brush each bun with egg wash.

15. Using the bottom of a glass or cup, gently press down into the center of each bun to create a deep well for the filling.

16. Generously sprinkle with sesame seeds over each bun.

17. Then evenly divide the spinach and cheese filling among the buns, generously filling each well.

18. Sprinkle some nigella seeds over the filling.

19. Transfer the buns to the preheated oven and bake for approximately 20 minutes, or until golden brown and cooked through.

20. Remove the buns from the oven and allow them to cool slightly.

21. Top each bun with crumbled fresh feta cheese and an extra sprinkle of chili flakes, if desired.

22. Serve warm and enjoy!

Yield: 8

Author: Angie