Spinach-Artichoke Pull-Apart Star Bread

Spinach-Artichoke Pull-Apart Star Bread

This Spinach-Artichoke Pull-Apart Star Bread is the perfect combination of delightful textures and mouthwatering flavors. Imagine a warm, golden-brown loaf emerging from the oven, exuding an aroma rich with creamy feta cheese, tender spinach, and zesty garlic. Instantly, your kitchen fills with warmth, inviting everyone to gather around. This recipe shines when enjoyed fresh, where each pull reveals a gooey center of cheesy goodness. With its step-by-step instructions, you’ll have no trouble creating this stunning bread that’s perfect for any gathering or a cozy family dinner.

History / Fun Fact

The origins of pull-apart bread can be traced back to various cultures, often found in the form of sweet or savory variants. The concept of a star-shaped bread rolls out from European baking traditions, where aesthetics meet taste. The combination of spinach and artichokes is particularly beloved in Mediterranean cuisine, traditionally served as a dip or filling. This Spinach-Artichoke Pull-Apart Star Bread unites these culinary heritages, blending rich flavors in a playful format that adds a festive touch to any occasion.

Ingredients

To create this beautifully crafted Spinach-Artichoke Pull-Apart Star Bread, you will need the following ingredients:

• 500g all-purpose flour: A soft, powdery base that transforms into a fluffy, tender dough.
• 7g instant yeast: The magical agent that gives the bread its delightful rise and fluffy texture.
• 1 tsp salt: Enhances the flavors and balances the richness of the filling.
• 2 tbsp olive oil: Adds a lush, fruity flavor and tenderizes the dough.
• 250ml lukewarm milk: Creates a moist bread and activates the yeast for a perfect rise.
• 1 tbsp sugar: Just a hint of sweetness to balance the savory filling.
• 1 egg, for egg wash: Provides a shiny, golden finish on the baked bread.
• 200g frozen spinach, thawed and squeezed dry: Brings a wholesome earthiness and vibrant green color.
• 100g marinated artichoke hearts, chopped: Offers a tangy, delightful taste that complements the creamy cheeses.
• 150g feta cheese, crumbled: Introduces a salty, rich component that binds the filling beautifully.
• 100g cream cheese, softened: Contributes to a creamy texture, creating a luscious filling.
• 1 garlic clove, grated: Infuses the bread with an aromatic punch.
• Zest of ½ lemon: Adds a bright, zesty freshness that elevates the overall flavor.
• Salt and pepper, to taste: Season to preference, enhancing the dish’s appeal.
• Extra crumbled feta (optional): For those who can’t resist an extra cheesy bite.
• Black sesame or nigella seeds (optional): Garnished for a crunchy texture and visual appeal.

Cooking Time & Tips For Spinach-Artichoke Pull-Apart Star Bread

Cooking this divine pull-apart bread can be flexible; you can opt for a swift approach or immerse yourself in a leisurely baking experience. Allowing the dough to rise slowly can develop deeper flavors, while a quicker preparation will still yield delicious results.

Quick Preparation: If you’re pressed for time, aim to prepare the dough and filling simultaneously, ensuring to knead the dough thoroughly for a good rise in a shorter period.

Slow Preparation: For the best texture and taste, consider letting the dough rise for longer than an hour. A cold rise in the refrigerator overnight can also add complexity to the flavor.

Tips for Success:

• Ensure your ingredients are at room temperature for better incorporation.
• Don’t rush the first rise; it’s crucial for the dough’s texture.
• Feel free to play around with the filling based on your preference; add herbs or substitute cheeses for variety.

Step-by-Step Directions

1. Make the dough: Start by combining the all-purpose flour, sugar, salt, and instant yeast in a large mixing bowl. Pour in the lukewarm milk and olive oil. Knead the mixture by hand or with a stand mixer for about 8–10 minutes until the dough is smooth and elastic. Cover the bowl with a cloth and let it rise in a warm place for about an hour, or until it has doubled in size.

2. Prepare the filling: While the dough rises, take a separate bowl and mix the thawed and squeezed spinach, chopped artichoke hearts, crumbled feta cheese, softened cream cheese, grated garlic, lemon zest, salt, and pepper together. Stir until everything is well combined, and set aside for the flavors to meld.

3. Shape the star: Once the dough has risen, punch it down to release air. Divide it into two equal balls. Roll each ball out into a circle approximately 30cm in diameter on a lightly floured surface. Layer one circle onto a parchment-lined baking tray. Spread the filling evenly on top, making sure to leave about a 1cm border around the edge. Carefully place the second rolled-out dough circle over the filling, pressing down lightly to seal the edges.

4. Cut & twist: To create the star shape, place a small glass or cup upside down in the center of the dough. Using a sharp knife or pizza cutter, cut the dough into 16 equal strips, starting from the glass and moving outward. Now take two strips at a time, gently twist them away from each other twice, and pinch the ends together. Repeat until you’ve twisted all the strips around the circle, giving it that stunning star appearance.

5. Brush & bake: Carefully remove the glass from the center. Brush the top of the bread with the beaten egg, making it glossy and appealing. If you’re using seeds, sprinkle them on top at this stage. Bake the bread in a pre-heated oven at 180°C (350°F) for around 25–30 minutes, or until it’s deeply golden brown and fragrant, filling your kitchen with irresistible aromas.

6. Cool slightly & serve warm: Allow to cool for a few minutes before digging in. This bread is best enjoyed warm, as the filling remains gooey and luscious, pulling apart beautifully with each piece.

Serving Suggestions & Occasions

This delightful Spinach-Artichoke Pull-Apart Star Bread makes for an eye-catching appetizer at gatherings, holiday parties, or even as part of a cozy dinner with friends and family. Pair it with a refreshing salad or serve it alongside a warm bowl of soup for a comforting meal. Its playful shape makes it ideal for celebrations, adding a festive touch, while the warm, cheesy filling gives everyone an excuse to reach in for a delicious pull.

Common Mistakes For Spinach-Artichoke Pull-Apart Star Bread

1. Under rising the dough: Ensure the dough has enough time to rise until it doubles in size for that perfect fluffy texture.
2. Overfilling your layers: While it’s tempting to add extra filling, it can cause the bread to burst during baking or make it difficult to twist.
3. Improperly measuring flour: Use the spoon-and-level method to avoid making your dough too dry.
4. Not sealing the edges properly: Ensure the edges of the top dough layer are pinched well to prevent the filling from leaking out during baking.
5. Skipping the egg wash: The egg wash enhances the bread’s color and gives it a beautiful shine, making it more appealing.

Healthier Alternatives & Variations

For a healthier twist, consider using whole wheat flour for the dough or incorporating more vegetables, such as roasted red peppers or sun-dried tomatoes, into the filling. You could also explore using low-fat cream cheese or Greek yogurt to reduce the calorie count without sacrificing flavor. For a gluten-free version, substitute the all-purpose flour with a gluten-free blend, ensuring to follow proper ratios.

FAQs

1. Can I use fresh spinach instead of frozen?
   Yes, fresh spinach can be used. Sauté it slightly to reduce excess moisture before mixing it into the filling.

2. What if I can’t find marinated artichoke hearts?
   You can use canned artichokes; just rinse and chop them for a similar taste.

3. Can I prepare the dough in advance?
   Absolutely! You can make the dough the night before and store it in the refrigerator for up to 24 hours.

4. How do I store leftovers?
   Store any leftovers in an airtight container in the fridge for up to 2-3 days. Reheat gently in the oven.

5. Can I freeze this bread?
   Yes, you can freeze it before baking. Wrap it tightly and store in the freezer. Bake from frozen when ready to enjoy.

6. What else can I add to the filling?
   Feel free to customize the filling with your favorite cheeses, herbs, or spices according to your taste preferences.

Conclusion

This Spinach-Artichoke Pull-Apart Star Bread is not just a feast for the eyes; it’s a celebration of flavors and textures that beckons you to enjoy it straight from the oven. The blend of creamy feta, earthy spinach, and zesty lemon creates a harmonious filling that promises satisfaction with every bite. Don’t wait any longer – gather your ingredients and bake this stunning bread that will be the star of your next meal!

Print Recipe

Spinach-Artichoke Pull-Apart Star Bread

This delicious Spinach-Artichoke Pull-Apart Star Bread combines creamy feta, tender spinach, and zesty garlic in a visually stunning format that’s perfect for gatherings or cozy family dinners.

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Course: Appetizer, Snack

Cuisine: Italian, Mediterranean

Keyword: Cheesy Bread, Holiday Appetizer, Pull-Apart Bread, Spinach-Artichoke Bread, Star Bread

Servings: 8 servings

Calories: 250kcal

Ingredients

Dough Ingredients

• 500 g all-purpose flour A soft, powdery base that transforms into a fluffy, tender dough.
• 7 g instant yeast The magical agent that gives the bread its delightful rise and fluffy texture.
• 1 tsp salt Enhances the flavors and balances the richness of the filling.
• 2 tbsp olive oil Adds a lush, fruity flavor and tenderizes the dough.
• 250 ml lukewarm milk Creates a moist bread and activates the yeast for a perfect rise.
• 1 tbsp sugar Just a hint of sweetness to balance the savory filling.
• 1 egg for egg wash Provides a shiny, golden finish on the baked bread.

Filling Ingredients

• 200 g frozen spinach, thawed and squeezed dry Brings a wholesome earthiness and vibrant green color.
• 100 g marinated artichoke hearts, chopped Offers a tangy, delightful taste that complements the creamy cheeses.
• 150 g feta cheese, crumbled Introduces a salty, rich component that binds the filling beautifully.
• 100 g cream cheese, softened Contributes to a creamy texture, creating a luscious filling.
• 1 clove garlic, grated Infuses the bread with an aromatic punch.
• ½ lemon, zest of Adds a bright, zesty freshness that elevates the overall flavor.
• Salt and pepper, to taste Season to preference, enhancing the dish’s appeal.
• Extra crumbled feta (optional) For those who can’t resist an extra cheesy bite.
• Black sesame or nigella seeds (optional) Garnish for a crunchy texture and visual appeal.

Instructions

Make the Dough

• Combine the all-purpose flour, sugar, salt, and instant yeast in a large mixing bowl.
• Pour in the lukewarm milk and olive oil.
• Knead the mixture by hand or with a stand mixer for about 8–10 minutes until the dough is smooth and elastic.
• Cover the bowl with a cloth and let it rise in a warm place for about an hour, or until it has doubled in size.

Prepare the Filling

• In a separate bowl, mix the thawed and squeezed spinach, chopped artichoke hearts, crumbled feta cheese, softened cream cheese, grated garlic, lemon zest, salt, and pepper together.
• Stir until everything is well combined, and set aside for the flavors to meld.

Shape the Star

• Once the dough has risen, punch it down to release air and divide it into two equal balls.
• Roll each ball out into a circle approximately 30cm in diameter on a lightly floured surface.
• Layer one circle onto a parchment-lined baking tray.
• Spread the filling evenly on top, making sure to leave about a 1cm border around the edge.
• Carefully place the second rolled-out dough circle over the filling, pressing down lightly to seal the edges.

Cut & Twist

• Place a small glass or cup upside down in the center of the dough.
• Using a sharp knife or pizza cutter, cut the dough into 16 equal strips, starting from the glass and moving outward.
• Take two strips at a time, gently twist them away from each other twice, and pinch the ends together.
• Repeat until you’ve twisted all the strips around the circle, giving it that stunning star appearance.

Brush & Bake

• Carefully remove the glass from the center.
• Brush the top of the bread with the beaten egg.
• Sprinkle seeds on top if using.
• Bake the bread in a pre-heated oven at 180°C (350°F) for around 25–30 minutes, or until it’s deeply golden brown.

Cool & Serve

• Allow to cool for a few minutes before digging in.
• This bread is best enjoyed warm, as the filling remains gooey and luscious.

Notes

For the best texture and taste, consider letting the dough rise for longer than an hour or a cold rise in the refrigerator overnight. Ensure ingredients are at room temperature for better incorporation. Don’t rush the first rise; it’s crucial for the dough’s texture. Feel free to customize the filling based on your preference; add herbs or substitute cheeses for variety.