Spinach feta bread: quick, soft and super good!

If using frozen spinach, allow it to thaw completely before squeezing out excess moisture. This is important so that the phyllo triangles do not become soggy.

For added crunch, sprinkle sesame seeds, freshly ground salt, nigella seeds, or any bagel seasoning on the bread before baking.

Make sure the yeast water is warm to the touch. If it is too cold, the yeast will not be effective. If it’s too hot, you’ll kill the yeast.

If you want to add something extra, you can add crispy bacon, chopped ham, olives, jalapenos, or sun-dried tomatoes to the topping. Be careful not to overfill, otherwise the filling will overflow during cooking.

Don’t want to make your own dough and need a shortcut? Use store-bought bread or pizza dough.

How to Store Spinach and Feta Bread
Store leftovers in the refrigerator for up to 3 days. Reheat in the oven for 10 minutes.

You can freeze the bread once it has been baked and cooled. Wrap tightly with cling film and aluminum foil. Let thaw at room temperature and reheat in the oven.

Ingredients:

WARM WATER
250 ml (1 cup)
FETA
60g (⅓ cup)
EGG
1
SALT
3g (½ teaspoon)
OIL
15 ml (1 tablespoon)
BREAD FLOUR
520g (4 ⅛ cups)
DRY YEAST
5g
SPINACH
300g (2 ½ cups)
MELTED BUTTER
15g (1 tbsp)
GARLIC CLOVE, CHOPPED
1
PARMESAN
30g (3 tbsp)
DRY OREGANO
1 tsp
FETA
60g (⅓ cup) f
EGG WASH
PARMESAN

Instructions:
In a large bowl, mix the water with the yeast and stir.

Step 1
Add the egg, salt, olive oil and feta.

Step 2
Add flour and mix to combine.

Step 3
Knead the dough for 10 minutes or until smooth. Cover and let rise for 1 hour.

Step 4
For the filling, mix the spinach with the butter, garlic, parmesan, oregano and feta cheese.

Step 5
Roll the dough on a floured surface into a rectangle measuring 45 × 38 cm (18 x 15 inches).

Step 6
Spread the spinach filling on top.

Step 7
Gently roll the dough starting from the longest side. Pinch the two edges of your roll together to seal.

Step 8
Cut the dough in half lengthwise.

Step 9
Pinch the two ends together, then twist the dough into a braid. Set aside until it has doubled in volume.

Step 10
Brush the bread with beaten egg and cover with parmesan. Cook for 50 minutes at 190°C/375°F.

Step 11
Enjoy!