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Spinach Feta Swirl Bread Recipe

Spinach Feta Swirl Bread Recipe

Make Spinach Feta Swirl Bread Recipe for savory brunch or sandwiches—warm, tender bread with a tangy spinach-feta spiral.

Ingredients

Instructions

Step 1: Activate the yeast

Warm the milk to a comfortably warm 105–110°F (40–43°C), then whisk in the sugar and sprinkle the instant yeast on top. Give it a quick stir and let it sit for about 5 minutes until the surface looks slightly foamy and alive — that gentle foam is your green light that the yeast is active and warm. Keep the small clear glass milk jug and a tiny glass bowl of sugar nearby to echo the raw-ingredients layout in the photos.

Step 2: Form a shaggy dough

Add the all-purpose flour and fine sea salt to a roomy matte grey ceramic mixing bowl, crack in the room-temperature egg, and scatter the soft butter in small pieces over the flour. Pour the foamy milk-yeast mixture into the bowl and mix with a wooden spoon or dough whisk just until a rough, shaggy dough forms and nearly all the flour is moistened. If it’s overly sticky, dust a tablespoon or two more flour until the dough is soft and slightly tacky but still cohesive.

Step 3: Knead and bulk-ferment

Turn the dough onto a lightly floured work surface and knead by hand for 8–10 minutes (or use a stand mixer with a dough hook for 6–8 minutes) until the dough becomes smooth, elastic, and slightly tacky — you want a faint sheen, resilience, and a passing windowpane if you stretch a bit. Lightly oil a clean bowl with olive oil, shape the dough into a tight ball, place it in the bowl, cover with plastic or a damp towel, and let it rise in a warm spot until it has doubled and gently springs back when pressed.

Step 4: Squeeze and assemble the filling

While the dough rises, squeeze every drop of moisture from the thawed chopped spinach using a clean kitchen towel or layers of paper towel — the spinach should feel firm and only slightly cool, not wet or dripping. In a single medium ceramic bowl combine the very well-squeezed spinach with crumbled feta, finely minced garlic, thinly sliced green onions, chopped fresh dill, black pepper, and a whisper of nutmeg if you like. Fork-mix until the mixture is uniformly speckled with white feta and vivid green flecks; taste and only add salt if necessary. Display the drained spinach in the towel and the finished filling in the same ceramic bowl for continuity.

Step 5: Roll, fill, and shape the log

Deflate the risen dough gently on a lightly floured surface and let it rest for 5 minutes to relax the gluten. Roll the dough into a roughly 16 x 12-inch rectangle, keeping it about 1/4 inch thick and dusting flour sparingly to prevent sticking. Evenly spread the spinach-feta filling across the dough, leaving a 3/4-inch border, and lightly press the filling so it adheres. Starting at the long edge closest to you, roll the dough tightly into a firm log and pinch the seam and ends closed so the filling is sealed. Gently place the log seam-side down into a lightly oiled 9 x 5-inch metal loaf pan, shaped to fit from end to end.

Step 6: Final rise and egg wash

Cover the pan loosely and allow the loaf to rise again until it looks puffy and reaches about an inch above the rim — it should spring back slowly when touched. Meanwhile preheat the oven to 350°F (175°C), and whisk together the egg and a tablespoon of milk in a small clear bowl to make a glossy egg wash. When the loaf has finished its second rise, gently brush a thin, even layer of egg wash over the top and sides, sprinkle sesame or nigella seeds if using, and prepare to bake.

Step 7: Bake, cool briefly, and unmold

Bake the loaf in the preheated oven (center rack) until deep golden brown and an instant-read thermometer reads about 190°F (88°C). If the top browns too quickly, tent with foil. Remove the pan and set it on a wire rack to cool for 10–15 minutes so the loaf firms slightly in the pan. Run a thin knife around the edges, then lift or invert the loaf out of the pan and place it right-side up on the wire rack; allow it to cool until the crumb sets.

Step 8: Slice and serve

Using a sharp serrated knife, slice the loaf into 3/4-inch thick slices to reveal the defined green-and-white spinach-feta swirl. Serve slightly warm or at room temperature on a rectangular serving tray or platter that echoes the loaf’s rectangular geometry; the crumb should be soft with a moist spiral and a lightly crisp, golden crust.

Notes