Spinach Feta Swirl Bread
Here’s another successful installment of “Laura thinks of something to bake to use up leftovers in the refrigerator”. I had some leftover feta and spinach that I didn’t know what to do with, and so this Spinach Feta Swirl Bread was born! The bread dough base is soft on the inside with a golden crust and is a fairly forgiving recipe for beginners. The spinach feta swirl is accented with lemon juice and garlic to give a bright pop of flavor. Enjoy on its own, as a side to soup, or with your favorite savory spread or sandwich fixings.
Day 1: Prep the Dough
This is a two day recipe, so make sure you start a day ahead of time. You will also need to slightly warm the milk so it is between 90-100°F. This helps with yeast activation. If you want to learn a little more about the basics of baking with yeast, take a look at this post.
Follow these steps to mix the dough:
Add the warmed milk, flour, sugar, yeast, salt, and eggs to a stand mixer fitted with a dough hook attachment and mix on low speed for 5 minutes.
Increase the speed to medium and mix for an additional 10 minutes.
Pull off a small amount of dough and stretch it. If the dough stretches thin enough to see through without ripping, it is ready. If the dough tears easily while stretching, mix for an additional 2 minutes and check again. Repeat this until the dough can stretch thin without tearing - this means the gluten structure has properly developed.
Add cubed butter and mix on medium speed until the butter is fully incorporated and the dough no longer sticks to the side of the bowl.
Remove the dough from the mixer bowl and round it into a smooth ball, adding flour to the work surface as needed to prevent sticking. Place the dough in a bowl and cover with plastic wrap.
Let the dough rest at room temperature for 30 minutes then move it to the refrigerator to allow it to ferment overnight.
Day 2: Finish the Bread
Once your dough has rested in the refrigerator overnight, you are ready to finish the bread.
Prep the Spinach Feta Filling
Prepare the simple yet flavorful filling by blending together spinach, feta cheese, garlic, olive oil, lemon juice, and salt in a blender or food processor until smooth. If the mixture is too thick you can add a little more olive oil.
Roll Out the Dough and Top with the Filling
Remove the dough from the bowl and place on a floured work surface. Press on the dough gently to let out the gases.
Roll the dough into a 12 inch square. Evenly spread the spinach feta filling over the dough like in the image below.
Create the Swirl
Roll the dough into a cylinder and then cut the cylinder in half lengthwise using a serrated knife. With the cut sides face up, make an X shape by placing one over half over the other. Twist the dough over itself on both sides (keeping the cut side up), creating a rope-like look. See the image below for reference. This will ensure the delicious spinach and feta filling is swirled throughout the bread.
Let it Rise
Brush the bottom and sides of a loaf pan with softened butter. Place the twisted dough in the prepared pan.
Let the dough proof away from drafts for about 1 hour and 30 minutes, or until doubled in volume.
Bake the Bread
Bake the bread at 350°F for 45-55 minutes until the bread is a deep golden brown. Let it cool, slice, and enjoy!
Store leftover bread in an airtight container in the refrigerator for up to 5 days.
Spinach Feta Swirl Bread
Ingredients
- 1/2 cup whole milk
- 2 and 1/2 cups all purpose flour
- 2 tsp granulated sugar
- 1 packet of dry instant yeast
- 1 tsp salt
- 2 eggs, room temperature
- 6 tbsp butter, cut into 1/4 inch cubes
- 2 cups fresh spinach, lightly packed
- 1/4 cup feta cheese
- 1 clove of garlic
- 2 tbsp olive oil
- 1 tbsp lemon juice
- pinch of salt
Instructions
- Gently warm the milk over the stove or in the microwave so it is between 90-100°F.
- Add the milk, flour, sugar, yeast, salt, and eggs to a stand mixer fitted with a dough hook attachment and mix on low speed for 5 minutes.
- Increase the speed to medium and mix for an additional 10 minutes.
- Pull off a small amount of dough and stretch it. If the dough stretches thin enough to see through without ripping, it is ready. If the dough tears easily while stretching, mix for an additional 2 minutes and check again. Repeat this until the dough can stretch thin without tearing - this means the gluten structure has properly developed.
- Add the butter and mix on medium speed until the butter is fully incorporated and the dough no longer sticks to the side of the bowl.
- Remove the dough from the mixer bowl and round it into a smooth ball, adding flour to the work surface as needed to prevent sticking. Place the dough in a bowl and cover with plastic wrap.
- Let the dough rest at room temperature for 30 minutes then move it to the refrigerator to allow it to ferment overnight.
- Make the filling: Using a blender or food processor, blend together the spinach, feta, garlic, olive oil, lemon juice, and salt until smooth. If the mixture is too thick you can add a little more olive oil. Set aside.
- Remove the dough from the bowl and place on a floured work surface. Press on the dough gently to let out the gases.
- Roll the dough into a 12 inch square. Evenly spread the spinach feta filling over the dough.
- Roll the dough into a cylinder and then cut the cylinder in half lengthwise using a serrated knife. With the cut sides face up, make an X shape by placing one over half over the other. Twist the dough over itself on both sides (keeping the cut side up), creating a rope-like look.
- Brush the bottom and sides of a loaf pan with softened butter. Place the twisted dough in the prepared pan.
- Let the dough proof away from drafts for about 1 hour and 30 minutes, or until doubled in volume.
- Preheat the oven to 350°F.
- Bake for 45-55 minutes until the bread is a deep golden brown.
- Store leftover bread in an airtight container in the refrigerator for up to 5 days.
