This Spinach and Feta Stuffed Pizza Bread combines the flavors of a classic Greek spanakopita with the comfort of fresh-baked bread. The spiral of tender dough filled with vibrant spinach, tangy feta, and sweet sun-dried tomatoes creates an impressive dish that’s perfect for everything from casual entertaining to a family dinner alongside soup or salad. Each slice reveals a beautiful swirl of Mediterranean ingredients that’s as delicious as it is eye-catching.
Ingredients
For the Filling:
- 2 cups (60g) fresh spinach, chopped
- 1 cup (150g) crumbled feta cheese
- 1 cup (100g) shredded mozzarella cheese
- 1/2 cup (85g) sun-dried tomatoes, chopped
- 1/4 cup (40g) red onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil, divided
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
For the Bread:
- 1 loaf Italian bread dough (or 1 lb/450g pizza dough)
- 1 egg, beaten (for egg wash)
- 1 tablespoon sesame seeds (optional)
Instructions
Step 1: Prepare Your Workspace
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- If using refrigerated dough, allow it to come to room temperature for easier handling.
Step 2: Make the Filling
- In a medium bowl, combine the chopped spinach, crumbled feta, shredded mozzarella, chopped sun-dried tomatoes, diced red onion, and minced garlic.
- Add 1 tablespoon of olive oil, dried oregano, and red pepper flakes.
- Mix thoroughly until all ingredients are well combined. Set aside.
Step 3: Prepare the Dough
- On a lightly floured surface, roll the dough into a large rectangle approximately 14 x 10 inches (35 x 25 cm) and about 1/4 inch (6mm) thick.
- Brush the surface lightly with the remaining tablespoon of olive oil.
Step 4: Add the Filling and Roll
- Spread the spinach and feta mixture evenly over the dough, leaving a 1-inch (2.5cm) border on all sides.
- Starting from one of the long edges, tightly roll up the dough like a jelly roll, carefully keeping the filling inside.
- Pinch the seam and ends firmly to seal completely, tucking the ends under if necessary.
Step 5: Final Preparation and Baking
- Carefully transfer the rolled dough to the prepared baking sheet, placing it seam-side down.
- Brush the entire surface with beaten egg for a golden, shiny finish.
- Sprinkle with sesame seeds if using.
- Using a sharp knife, make several diagonal slits across the top of the loaf, about 1 inch (2.5cm) deep, to allow steam to escape during baking.
- Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Step 6: Serve
- Remove from the oven and allow to cool on the baking sheet for 10 minutes.
- Transfer to a cutting board and slice into 1-inch (2.5cm) pieces.
- Serve warm or at room temperature.
Nutritional Information
Per Serving (based on 12 slices):
- Calories: 195
- Total Fat: 9g
- Saturated Fat: 4g
- Cholesterol: 30mg
- Sodium: 420mg
- Total Carbohydrates: 20g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 8g
Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes Servings: 12 slices
Cooking Tips and Tricks
- Wilting the Spinach: For a less watery filling, consider briefly wilting the chopped spinach in a hot pan, then cooling and squeezing out excess moisture before mixing with other ingredients.
- Even Distribution: Spread the filling evenly but not too thickly to ensure the bread bakes properly and the roll maintains its shape.
- Tight Rolling: Roll the dough as tightly as possible without tearing it. This prevents gaps in the finished bread and creates a more attractive spiral.
- Temperature Test: The bread is done when it reaches an internal temperature of 190°F (88°C), if you have a food thermometer.
- Clean Cutting: For neat slices, allow the bread to cool for at least 10 minutes and use a serrated knife with a gentle sawing motion.
Variations and Substitutions
- Cheese Options: Replace feta with goat cheese for a creamier texture, or use a combination of ricotta and parmesan for a different flavor profile.
- Greens Alternatives: Substitute spinach with sautéed kale, Swiss chard, or arugula for different flavor notes and nutritional benefits.
- Add Protein: Incorporate cooked and crumbled Italian sausage, shredded chicken, or chopped crispy bacon for a heartier version.
- Vegetable Additions: Try adding chopped artichoke hearts, roasted red peppers, or olives for even more Mediterranean flair.
- Whole Wheat Option: Use whole wheat pizza dough for added fiber and a more rustic texture and flavor.
Common FAQs
1. Can I make this bread ahead of time?
Yes! You can prepare the rolled bread up to 24 hours in advance. Keep it covered in the refrigerator, then bring to room temperature for 30 minutes before brushing with egg wash and baking.
2. How do I prevent the filling from leaking out during baking?
Make sure to leave that 1-inch border around the edges when spreading the filling, pinch the seams very firmly when rolling, and place the bread seam-side down on the baking sheet.
3. Can I freeze this bread?
Yes, you can freeze it either before or after baking. To freeze before baking, prepare up to the rolling step, wrap tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw completely before continuing with the egg wash and baking. For baked bread, cool completely, wrap tightly, and freeze for up to 3 months.
4. What can I serve with this bread?
This bread pairs wonderfully with tomato or vegetable soup, a simple green salad, or Mediterranean dips like hummus or tzatziki. It also makes a great addition to a brunch spread or picnic.
5. My dough is shrinking back when I try to roll it out. What can I do?
If the dough is resisting being rolled out, let it rest for 5-10 minutes under a clean kitchen towel to allow the gluten to relax, then try again.
Storage and Make-Ahead Tips
- Room Temperature: The baked bread can be stored at room temperature, tightly wrapped, for up to 2 days.
- Refrigeration: For longer storage, keep in the refrigerator in an airtight container for up to 5 days.
- Reheating: Warm individual slices in a 350°F (175°C) oven for 5-7 minutes or in a microwave for 20-30 seconds.
- Make-Ahead Filling: The filling can be prepared up to 2 days ahead and stored in the refrigerator in an airtight container.
- Freezing Instructions: Wrap individual slices in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature and reheat before serving.
This Mediterranean Spinach and Feta Stuffed Pizza Bread combines the best aspects of a savory bread and a flavorful appetizer into one impressive dish. The contrast between the soft, chewy bread and the savory, cheese-laden filling creates a satisfying texture experience in every bite. Whether served as a showstopping appetizer, alongside a bowl of soup, or as part of a mezze platter, this versatile bread is sure to become a new favorite in your recipe collection.
