Mediterranean Spinach and Feta Savory Bread
This Mediterranean-inspired savory bread is filled with a flavorful combination of fresh spinach, crumbled feta cheese, and aromatic herbs. It’s soft, slightly chewy, and has a savory richness that’s perfect as a side dish, snack, or even as part of a brunch spread. The bread itself is simple to make, but the spinach and feta elevate it to a special treat.
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 8 slices
Ingredients:
For the bread dough:
3 cups all-purpose flour (you can substitute up to 1/2 cup with whole wheat flour)
1 packet active dry yeast (about 2 1/4 tsp)
1 tbsp sugar or honey
1 tsp salt
1 cup warm water (110°F/43°C)
2 tbsp olive oil (plus more for greasing)
1 tsp dried oregano (optional)
1 tsp garlic powder (optional)
For the filling:
1 1/2 cups fresh spinach, roughly chopped (or 1 cup frozen spinach, thawed and drained)
1 cup crumbled feta cheese
1/4 cup grated Parmesan (optional, for extra flavor)
1 tbsp olive oil (for sautéing)
1/2 small onion, finely chopped (optional, for extra flavor)
1 clove garlic, minced (optional)
1/2 tsp dried oregano
Salt and pepper to taste
For topping (optional):
1 egg, beaten (for egg wash)
Extra crumbled feta or Parmesan (for sprinkling on top)
Instructions:
Prepare the dough:
In a large mixing bowl, combine the warm water, sugar (or honey), and active dry yeast. Stir briefly to dissolve and let it sit for 5-10 minutes, until the yeast becomes frothy and bubbly.
Add the olive oil, salt, oregano, and garlic powder (if using), then mix in the flour, one cup at a time, until a dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes, until smooth and elastic. If the dough is too sticky, add a bit more flour, a tablespoon at a time.
Form the dough into a ball, place it in a lightly oiled bowl, and cover with a clean towel or plastic wrap. Let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
Prepare the filling:
While the dough is rising, heat 1 tbsp of olive oil in a pan over medium heat. If using, sauté the chopped onion until softened, about 5 minutes.
Add the garlic and sauté for another 30 seconds, until fragrant.
Add the chopped spinach and cook for another 2-3 minutes, just until wilted. If using frozen spinach, ensure it is fully thawed and squeezed of excess moisture before adding it to the pan.
Remove the spinach mixture from heat and let it cool slightly. Stir in the crumbled feta, Parmesan (if using), oregano, salt, and pepper. Set aside.
Assemble the bread:
Once the dough has risen, punch it down to release any air bubbles. Roll the dough out into a large rectangle (about 12 x 18 inches).
Spread the spinach and feta filling evenly over the dough, leaving a small border around the edges.
Starting from one edge, roll the dough up tightly like a jelly roll, pinching the ends to seal.
Carefully transfer the rolled dough to a greased or parchment-lined baking sheet. If desired, you can shape the dough into a spiral or coil, tucking the ends under to form a round loaf.
Cover the bread with a towel and let it rise for an additional 30-45 minutes.
Bake:
Preheat your oven to 375°F (190°C).
Before baking, brush the top of the dough with a beaten egg (for a shiny, golden crust) and sprinkle with extra feta or Parmesan if desired.
Bake for 25-30 minutes, or until the bread is golden brown on top and sounds hollow when tapped on the bottom.
Remove from the oven and let cool on a wire rack for about 10 minutes before slicing.
Notes, Tips, and Tricks:
Yeast Troubleshooting:
Make sure the water you use to activate the yeast isn’t too hot (over 120°F/49°C can kill the yeast) or too cold. Aim for a comfortable warm temperature, like a bath or room temperature.
If the dough doesn’t rise, it might be due to old or expired yeast, or the environment being too cold. Try moving the dough to a warmer spot or using a proofing box.
Spinach Variations:
Fresh spinach is preferred for its flavor and texture, but you can use frozen spinach if fresh is unavailable. Just be sure to drain it well to avoid excess moisture in the filling.
For a twist, try adding herbs like fresh dill or parsley to the spinach mixture for added freshness.
Feta Cheese Options:
Traditional feta is ideal, but you can also use other cheeses like goat cheese or a sharp white cheddar for variation. If you like a stronger flavor, try adding a bit of crumbled blue cheese.
You can adjust the amount of cheese based on your taste preferences, but keep in mind that the feta should be crumbled to distribute evenly in the filling.
Making Ahead:
You can prepare the dough and spinach filling ahead of time. Let the dough rise once, punch it down, and refrigerate it overnight. The next day, simply shape, fill, and bake the bread.
This bread can be frozen as well. After baking, allow it to cool completely, wrap it tightly in plastic, and freeze for up to 3 months. To reheat, simply thaw and warm it in a 350°F (175°C) oven for about 10-15 minutes.
For a Crispier Crust:
Place a small pan of water in the oven while baking to create steam, which will result in a crispier, more artisanal crust.
This Mediterranean Spinach and Feta Savory Bread combines the richness of feta and the earthiness of spinach with the comforting softness of homemade bread. Perfect for serving at dinner parties, holiday meals, or as a delicious side to your favorite Mediterranean dishes, this bread offers a satisfying balance of flavors and textures. Whether enjoyed warm out of the oven or toasted with a bit of olive oil, it’s sure to become a favorite in your baking repertoire.