Spinach and Feta Stuffed Bread
Delight your taste buds with this Spinach and Feta Stuffed Bread, a golden-brown loaf packed with Mediterranean-inspired flavors. This homemade bread combines a soft, pillowy dough with a savory filling of sautéed garlic, wilted spinach, and tangy crumbled feta cheese, enhanced by a touch of oregano and black pepper for a perfectly balanced bite. Rolled into a log, brushed with an egg wash, and optionally sprinkled with sesame seeds, this bread bakes to perfection with a crisp crust and a flavorful, oozy interior. Ideal as an appetizer, a side dish, or even the star of a light meal, this recipe is perfect for bread enthusiasts looking to elevate their baking repertoire. Impress your family or guests with this wholesome, aromatic stuffed bread that’s as visually stunning as it is delicious!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Granulated sugar
- 1 cup Warm water (110-115°F/43-46°C)
- 1.5 teaspoons Salt
- 3 tablespoons Olive oil
- 5 cups Fresh spinach, chopped
- 1 cup Feta cheese, crumbled
- 2 cloves Garlic, minced
- 1 teaspoon Dried oregano
- 0.5 teaspoon Black pepper
- 1 large Egg, beaten (for egg wash)
- 1 tablespoon Sesame seeds (optional)
Instructions
In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
Add salt, 2 tablespoons of olive oil, and 2 1/2 cups of flour to the yeast mixture. Mix until a shaggy dough forms.
Turn the dough out onto a floured surface. Knead for 8-10 minutes, gradually adding the remaining flour as needed, until the dough is smooth and elastic.
Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise in a warm spot for 1-1.5 hours or until doubled in size.
While the dough is rising, heat 1 tablespoon of olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
Add the chopped spinach, oregano, and black pepper to the skillet. Cook until the spinach is wilted and any excess liquid is evaporated. Let the mixture cool.
Stir crumbled feta cheese into the spinach mixture and set aside.
Punch down the risen dough and turn it onto a lightly floured surface. Roll it out into a rectangle roughly 12x16 inches.
Spread the spinach and feta filling evenly over the dough, leaving a 1-inch border around the edges.
Starting from the long edge, roll the dough tightly into a log. Pinch the seams and ends to seal.
Place the stuffed bread seam-side down on a parchment-lined baking sheet. Cover loosely and let it rest for 20 minutes.
Preheat the oven to 375°F (190°C). Brush the top of the loaf with beaten egg and sprinkle with sesame seeds if desired.
Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped.
Allow the bread to cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.2 g | 139% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6392 mg | 278% | |
| Total Carbohydrate | 316.3 g | 115% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 18.6 g | ||
| Protein | 91.0 g | 182% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1614 mg | 124% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 2518 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
