Stuffed Cheesy Pull-Apart Bread with Spinach & Feta

You know those times when you’re sitting there editing your photos and you just know that they didn’t do your food justice? Well, maybe not, depending on how many of you blog, post an obscene amount of food photos of everything you eat on Instagram, or (long shot) use them to make professional-ish family recipe albums. Just me??

Try as I may, I can never seem to get that money shot of this pull-apart bread that just screams to my readers, ‘oh my gawd, run to your kitchen and make this NOW.’ Which is a real shame. It’s that good. But I (in the effort of full disclosure) won’t let that hold me back a single second longer from sharing this mouth-watering recipe with you.

Spinach & Feta Stuffed Cheesy Bread 2

Inspired by Domino’s stuffed cheesy bread, except with noticeably less cheese. It was on purpose, I promise! It’s not nearly as rich as the original, and it may have less cheese stringing for miles and miles, but it delivers the same flavors, flawlessly. And with less calories.

Hey, sometimes that’s important.

Spinach & Feta Stuffed Cheesy Bread

Fresh spinach leaves, feta cheese, and freshly minced garlic are sandwiched between buttery, flaky layers of bread with a crispy mozzarella crust on top. Get ready to have your taste buds rocked.

Spinach & Feta Stuffed Cheesy Bread 3

Stuffed Cheesy Bread with Spinach & Feta

Bread Dough:

1/2 cups water
2/3 cups buttermilk
1/4 cup butter
1/2 cup sugar
1 tbs salt
2 1/4 tsp instant yeast, or regular yeast, proofed
3-4 cups all purpose flour

For the filling:

3-4 tbs butter, softened
2-3 large hand fulls of fresh baby spinach
1/2-3/4 cup feta cheese crumbles
one bulb of garlic diced
1/2 cup shredded mozzarella cheese

Directions

1. In a small sauce pan add water, buttermilk, butter, sugar and salt and heat until the butter has just melted. Remove from heat and allow the mixture to cool to room temperature.
2. Once the liquids have cooled add them to the mixing bowl of your electric mixer. Using the dough hook on medium speed mix in yeast and flour one cup at a time. Stop adding flour once the dough has come together and is only lightly sticky.
3. Turn the mixing up to high speed and mix for about 2-3 minutes or until the dough is elastic.
4. Turn the dough out into a buttered bowl. Cover with a dish towel and set it someplace warm to rise for about one hour, or until the dough has doubled in size.
5. Once dough has risen, on a lightly floured surface roll dough out until it is 1/4-1/2 an inch thick. Using a sharp knife cut dough into 3×3 squares.
6. Using your hands stretch each square out so it’s about 1/4 inch thick. Spread each square with butter, spread with some minced garlic, feta cheese and then place 2-4 spinach leaves on the top.
7. In a buttered bread pan, place each square in sandwiching the filling with each layer. It gets a little messy but that is ok. Squeeze each square in the pan.
8. Cover and allow to rise for an additional 30-40 minutes or until the dough has risen about 1 inch above the top of your bread pan.
9. Bake at 350 on the middle rack of your oven for 15-20 minutes, sprinkle top with mozzarella cheese. Return to oven and bake for another 15 minutes or until the bread has browned on top and when you flick the top it sounds hollow.

recipe adapted from Bakeaholic Mama

11 thoughts on “Stuffed Cheesy Pull-Apart Bread with Spinach & Feta

  1. Seriously, I don’t have the patience to make bread dough. Do you think the Hot Roll mix or a frozen bread dough would work?

    1. I think they would Susan, but I would probably use thawed and risen frozen dough before the hot roll mix. I will have to give it a try myself and see which we think is the most authentic. It’s a great idea, thanks for asking!

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