Spinach and feta pull-apart
Discover the deliciousness of homemade Spinach and Feta Pull-Apart Bread! This easy recipe combines all-purpose white wheat flour, fresh spinach, and tangy feta cheese with a touch of olive oil, milk, and yeast. Perfect for any occasion, this savory pull-apart bread is a crowd-pleaser that's sure to impress your friends and family. Bake it today and enjoy a flavorful, fluffy treat!
- 12 Apr 2024
- Cook time 30 min
- Prep time 225 min
- 6 Servings
- 9 Ingredients
Welcome to a delightful and savory journey with our Spinach and Feta Pull-Apart Bread! This recipe combines the nutritious goodness of spinach with the creamy tanginess of feta cheese, all enveloped in soft, homemade bread. Perfect for brunch, parties, or an indulgent snack, this pull-apart bread is sure to impress your friends and family with its delicious flavors and pleasing presentation.
Ingredients:
Instructions:
- In a large mixing bowl, combine the flour, sugar, salt, and yeast.
- In a small saucepan, warm the milk and water over low heat until it's just warm (about 100-110°F or 37-43°C). Remove from heat and stir in the olive oil.
- Gradually pour the warm milk mixture into the dry ingredients, mixing until a rough dough forms.
- Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.
- Place the dough in a lightly oiled bowl, turning once to coat the surface. Cover with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 1 hour, or until doubled in size.
- While the dough is rising, chop the spinach finely and crumble the feta cheese. Set aside.
- Once the dough has doubled in size, punch it down and transfer it to a floured surface.
- Roll out the dough into a large rectangle, about 1/4-inch (0.6 cm) thick.
- Evenly sprinkle the chopped spinach and crumbled feta cheese over the dough.
- Cut the dough into small squares (approximately 2x2 inches or 5x5 cm) using a sharp knife or a dough cutter.
- Stack the squares on top of each other in small piles. If they become too unwieldy to handle, use a spatula to help stack and transfer.
- Place the stacks of squares into a greased loaf pan, arranging them so they stand upright. Press them down lightly to fill the pan evenly.
- Cover the loaf pan with a damp cloth or plastic wrap and let it rise in a warm place for another 30-45 minutes, or until slightly puffed.
- Preheat your oven to 350°F (175°C).
- Bake the pull-apart bread for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
- If the top browns too quickly, cover it loosely with aluminum foil for the remainder of baking.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes.
- Carefully remove the bread from the pan and transfer it to a wire rack to cool completely.
- Serve warm or at room temperature, pulling apart the pieces to enjoy the delicious layers of spinach and feta.
Tips:
- Make sure the milk is warm, not hot, to help activate the yeast properly.
- If using fresh spinach, blanch it briefly in boiling water, then drain and squeeze out excess moisture before adding to the recipe.
- When layering the feta and spinach in the dough, spread them evenly to ensure every pull-apart piece has a good amount of filling.
- For an extra touch of flavor, sprinkle some garlic powder or dried herbs like oregano or thyme over the spinach and feta mixture.
- Allow the dough to rise in a warm, draft-free place to ensure the best possible texture and fluffiness in your bread.
Congratulations, you've just made a delicious Spinach and Feta Pull-Apart Bread! Enjoy the warm, cheesy, and flavorful pieces as a standalone snack or as a tasty side dish. This bread is best served fresh out of the oven, but it can also be reheated with a quick warm-up in the oven or microwave. Enjoy your culinary creation!
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 320kcal | 13% |
| Protein | |
| Protein 13g | 9% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 2.26g | 6% |
| Sugar 2.53g | 3% |
| Fat | |
| Fat 10g | 12% |
| Saturated 4.42g | 15% |
| Cholesterol 27mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 18mg | 3% |
| Vitamin B1 0.35mg | 29% |
| Vitamin B2 0.34mg | 26% |
| Vitamin B3 1.70mg | 11% |
| Vitamin B6 0.23mg | 13% |
| Vitamin B9 55ug | 14% |
| Vitamin B12 0.67ug | 28% |
| Vitamin C 3.03mg | 3% |
| Vitamin E 0.30mg | 2% |
| Vitamin K 50ug | 41% |
| Minerals | |
| Calcium, Ca 200mg | 16% |
| Copper, Cu 0.16mg | 0% |
| Iron, Fe 1.05mg | 10% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 220mg | 18% |
| Potassium, K 210mg | 6% |
| Selenium, Se 18ug | 32% |
| Sodium, Na 670mg | 45% |
| Zinc, Zn 1.78mg | 16% |
| Water | |
| Water 80g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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