There's something irresistible about the combination of flaky feta cheese and tender spinach wrapped in warm, crusty bread. This Spinach and Feta Bread brings together classic Mediterranean flavors in a rustic loaf that's perfect for any time of day.
A Brief History
While spinach and feta have long been staples of Mediterranean cuisine, particularly in Greek cooking, this bread variation offers a modern twist on traditional spanakopita flavors. Instead of phyllo dough, we're using an enriched bread dough that creates a satisfying, hearty loaf.
Ingredients
For the Dough:
- 3½ cups all-purpose flour
- 2¼ teaspoons active dry yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons olive oil
- 1¼ cups warm water
For the Filling:
- 2 tablespoons olive oil
- 4 cups fresh spinach, roughly chopped
- 3 cloves garlic, minced
- 1½ cups crumbled feta cheese
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 1 egg (for egg wash)
Instructions
- Begin by preparing the dough. In a large bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until foamy. Add the flour, salt, and olive oil, mixing until a shaggy dough forms.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp cloth and let rise in a warm place for about 1 hour or until doubled in size.
- While the dough rises, prepare your filling. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant. Add spinach and cook until just wilted, about 2-3 minutes. Remove from heat and let cool completely.
- Once cooled, mix the spinach with crumbled feta, oregano, and black pepper.
- After the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, approximately 18x12 inches.
- Spread the spinach and feta mixture evenly across the dough, leaving a 1-inch border around the edges. Starting from the long side, roll the dough tightly like a jelly roll.
- Form the roll into a circle on a lined baking sheet, pinching the ends together to seal. Cover and let rise for another 30 minutes.
- Preheat your oven to 375°F (190°C). Beat the egg with a tablespoon of water and brush over the bread. Using a sharp knife, make a few shallow cuts on top of the bread to allow steam to escape.
- Bake for 35-40 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
Serving Suggestions
This versatile bread can be served warm or at room temperature. It makes an excellent accompaniment to soups and salads or can be enjoyed on its own as a satisfying snack. For breakfast, try toasting slices lightly and serving with a poached egg on top.
Storage Tips
Store the bread in an airtight container at room temperature for up to 2 days, or wrap well and freeze for up to 3 months. To reheat, warm in a 350°F oven for about 10 minutes.
The combination of salty feta and earthy spinach, wrapped in soft, warm bread creates an irresistible treat that's sure to become a favorite in your baking repertoire. Whether served as part of a Mediterranean feast or enjoyed with your morning coffee, this Spinach and Feta Bread brings a touch of Greek-inspired comfort to your table.
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