Spinach, feta and semi-dried tomato pull-apart
Discover a delicious and easy-to-make Spinach, Feta, and Sun-Dried Tomato Pull-Apart Bread. Made with all-purpose flour, fresh spinach, tangy feta, savory sun-dried tomatoes, crunchy pine nuts, and aromatic garlic, this cheesy, flavorful artisanal bread is perfect for any meal or occasion.
- 17 Mar 2024
- Cook time 30 min
- Prep time 120 min
- 6 Servings
- 10 Ingredients
Spinach, feta, and semi-dried tomato pull-apart is a delicious and savory bread dish that combines the vibrant flavors of spinach, rich feta cheese, and tangy sun-dried tomatoes. Perfect for serving as an appetizer, a side dish, or even as a main course, this pull-apart bread is not only scrumptious but also makes for an appealing presentation at any meal or gathering.
Ingredients:
Instructions:
- In a large mixing bowl, combine the all-purpose flour, yeast, sugar, and salt. Mix well.
- Add the warm water and olive oil to the dry ingredients. Stir until a dough begins to form.
- Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for about 1-2 hours or until it has doubled in size.
- While the dough is rising, prepare the filling. In a large bowl, combine the chopped spinach, crumbled feta cheese, sun-dried tomatoes, toasted pine nuts, grated parmesan cheese, and minced garlic. Mix until well combined.
- Once the dough has risen, punch it down to release any air bubbles.
- On a lightly floured surface, roll the dough into a rectangle, about 1/4 inch thick.
- Evenly spread the spinach, feta, and sun-dried tomato mixture over the rolled-out dough.
- Gently roll the dough into a log, starting from one of the longer sides.
- Cut the rolled log into even slices, about 2 inches thick.
- Grease a loaf pan or line it with parchment paper. Arrange the slices, cut side up, in the loaf pan.
- Cover the loaf pan with a clean cloth and let the dough rise again for about 30-45 minutes or until it has doubled in size.
- Preheat your oven to 375°F (190°C).
- Bake the pull-apart loaf in the preheated oven for 25-30 minutes or until the top is golden brown and the bread sounds hollow when tapped.
- Remove the loaf from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Serve warm or at room temperature. Enjoy!
Tips:
- Ensure your yeast is fresh.: Check the expiration date on your yeast packet to make sure it's effective for the dough to rise properly.
- Knead the dough well.: Spend a good amount of time kneading the dough for a smooth and elastic texture, which helps in achieving a light and fluffy bread.
- Use high-quality olive oil.: Opt for extra-virgin olive oil for the best flavor and nutritional benefits in your pull-apart bread.
- Squeeze excess moisture from spinach.: If using fresh spinach, make sure to cook and squeeze out any excess water to avoid a soggy dough.
- Allow the dough to rise properly.: Give the dough enough time to rise until it doubles in size, usually around 1-2 hours, ensuring a better texture in the final product.
- Experiment with different cheeses.: While feta and parmesan add great flavors, feel free to try other varieties like mozzarella or goat cheese to mix things up.
This spinach, feta, and semi-dried tomato pull-apart bread is a true crowd-pleaser, combining fresh ingredients with savory cheeses and an appealing texture. Whether you're serving it at a dinner party or as a cozy homemade treat, this pull-apart bread is sure to impress your guests and loved ones. Enjoy the blend of flavors and the satisfaction of making a beautiful homemade dish.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 350kcal | 14% |
| Protein | |
| Protein 13g | 9% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 3.76g | 10% |
| Sugar 6g | 6% |
| Fat | |
| Fat 16g | 20% |
| Saturated 4.27g | 14% |
| Cholesterol 20mg | - |
| Vitamins | |
| Vitamin A 50ug | 6% |
| Choline 27mg | 5% |
| Vitamin B1 0.38mg | 32% |
| Vitamin B2 0.30mg | 23% |
| Vitamin B3 2.91mg | 18% |
| Vitamin B6 0.21mg | 13% |
| Vitamin B9 55ug | 14% |
| Vitamin B12 0.37ug | 15% |
| Vitamin C 7mg | 7% |
| Vitamin E 1.01mg | 7% |
| Vitamin K 36ug | 29% |
| Minerals | |
| Calcium, Ca 160mg | 12% |
| Copper, Cu 0.42mg | 0% |
| Iron, Fe 2.47mg | 22% |
| Magnesium, Mg 72mg | 18% |
| Phosphorus, P 260mg | 21% |
| Potassium, K 610mg | 18% |
| Selenium, Se 16ug | 28% |
| Sodium, Na 300mg | 20% |
| Zinc, Zn 2.21mg | 20% |
| Water | |
| Water 24g | - |
| * 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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