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Spianch feta bread.

Spinach Feta Bread

This feta spinach bread dough is quick to make using the breadmachine. It’s then rolled flat and spread with a mixture of feta, parmesan,garlic and butter and tightly rolled again. To make the twist, the dough is cut into half and twisted around each other to form a loaf.
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Prep Time : 20 mins
Cook Time : 45 mins
2 hours 30 minutes
Total Time : 3 hrs 35 mins
Course : Mains, Sides
Servings : 1 long loaf
Calories : 2824 : kcal
Author : Harriet

EQUIPMENT

  • Bread machine

INGREDIENTS

Bread

  • 250 ml water
  • 60 grams feta cheese crumbled
  • 1 egg large
  • ½ teaspoon salt level
  • 18 grams olive oil
  • 520 grams bread flour
  • 1 ¼ teaspoons yeast

Spinach filling

  • 300 grams frozen spinach defrosted
  • 15 grams butter melted
  • 1 garlic clove grated
  • 30 grams parmesan cheese grated
  • 1 teaspoon dried oregano optional
  • 60 grams feta cheese crumbled

Topping

  • 1 egg white
  • 1 tablespoon water
  • 1 tablespoon parmesan cheese grated

INSTRUCTIONS

  • Place the bread ingredients into the baking pan in the order recommended by the machine you are using. Place into the bread machine and set to the dough cycle. Allow the dough cycle to complete and leave the dough in the machine and allow to double in size.
    While the dough is being kneaded, prepare the filling.
  • Squeeze the spinach to remove as much liquid as you can. Place into a small bowl add the melted butter, garlic, parmesan cheese, oregano and mix well and put aside.
  • Once the dough has doubled in size, remove from the bread machine and transfer to a lightly floured.
  • Shape the dough into a rectangle then roll out to a 45 cm x 38 cm rectangle. Spread the spinach filling evenly over the top of the dough, leaving a 1 cm clearance around the edges. Sprinkle over the crumbled feta.
  • Start at the long side roll the dough tightly roll it, until you come to the opposite edge. Pinch the seams to seal. Use a sharp knife and cut the dough in half lengthwise. Arrange the dough so that the cut sides are facing upward.
  • Twist the halves over each other (like twisting two strands of rope), keeping the filling side up as you do.
  • Transfer to a baking tray, cover with a clean cloth, place in a warm area of about 1- 2 hours or until the dough has doubled in size.

Preheat the oven to 190°C (375°F) about 15 - 20 minutes before baking the bread.

  • Make the topping
    In a small bowl or cup whisk the egg white with the water and brush on top of the bread, then sprinkle with parmesan cheese.
  • Place in the oven and bake for about 45 – 55 minutes or until the bread is golden and sounds hollow when tapped.
  • Remove from the oven, transfer to a wire cake rack and allow to cool.
Nutrition Facts
Spinach Feta Bread
Serving Size
 
1 loaf
Amount per Serving
Calories
2824
% Daily Value*
Fat
 
81
g
125
%
Saturated Fat
 
37
g
231
%
Cholesterol
 
328
mg
109
%
Sodium
 
2370
mg
103
%
Potassium
 
1885
mg
54
%
Carbohydrates
 
405
g
135
%
Fiber
 
26
g
108
%
Sugar
 
9
g
10
%
Protein
 
118
g
236
%
Vitamin A
 
36531
IU
731
%
Vitamin C
 
17
mg
21
%
Calcium
 
1524
mg
152
%
Iron
 
13
mg
72
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclosure