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.
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.