Introduction
Baking a loaf of brioche has always been one of my favorite kitchen activities. There’s something incredibly satisfying about watching the dough rise and transform into a beautifully golden, soft loaf. But what makes this Feta, Spinach, and Pesto Brioche stand out is the incredible balance of flavors that come together in every slice. The combination of buttery brioche, the creamy tang of feta, the earthy spinach, and the aromatic pesto creates a loaf that’s truly one-of-a-kind. It’s a perfect addition to any brunch spread, a savory lunch option, or even a side to your favorite soup or salad.
I first tried this recipe on a lazy Sunday afternoon, and my family absolutely loved it. The house filled with the delicious scent of freshly baked bread, and everyone couldn’t wait to dive in. The brioche itself is soft and rich, with just the right amount of fluffiness. The pesto and feta filling adds savory depth, while the spinach offers a fresh, vibrant pop of color and flavor. Whether you serve it warm out of the oven or at room temperature, this bread is a showstopper.
Why You’ll Love This Feta, Spinach, and Pesto Brioche
This Feta, Spinach, and Pesto Brioche is the perfect blend of savory flavors and rich textures, making it a versatile addition to your meal repertoire. Here are just a few reasons why you’ll fall in love with this recipe:
- Rich, Buttery Brioche: Brioche is known for its soft, slightly sweet texture, and this recipe builds on that with a savory twist.
- Flavorful Filling: The pesto and feta give the bread a creamy, zesty richness, while the spinach adds a burst of freshness.
- Versatile Dish: Serve it at brunch, lunch, or dinner. It pairs wonderfully with soups, salads, or can even stand on its own as a snack.
- Impressive Yet Easy: Despite the rich flavors, this recipe isn’t overly complicated. It’s easy enough for beginners but impressive enough to serve at a dinner party.
- Customizable: You can easily adjust the pesto or swap the spinach for other greens if you prefer.
If you love making homemade bread but want something more exciting than a simple loaf, this recipe is a must-try. It combines the best of all worlds—comforting bread with a punch of savory flavor.
Ingredients
This Feta, Spinach, and Pesto Brioche calls for a few staple ingredients, many of which you may already have in your kitchen. Here’s what you’ll need to make this delicious loaf:
For the Dough:
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast
- 1/2 tsp salt
- 4 large eggs
- 1/4 cup whole milk, warm (110°F)
- 3/4 cup unsalted butter, softened
For the Filling:
- 1/2 cup prepared pesto (store-bought or homemade)
- 1 1/2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
For the Topping (Optional):
- 1 large egg, beaten (for egg wash)
- 1 tbsp sesame seeds or poppy seeds
Instructions
Making this savory brioche is a simple process, but it does take some time for the dough to rise. Follow these steps for the perfect loaf:
Step 1: Prepare the Brioche Dough
- Mix the Dry Ingredients: In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt.
- Add Wet Ingredients: Add the eggs and warm milk to the dry ingredients. Mix using the dough hook attachment on low speed until the dough starts to come together.
- Incorporate the Butter: Gradually add the softened butter, a tablespoon at a time, and mix on medium speed until fully incorporated.
- Knead the Dough: Knead the dough in the mixer for about 8–10 minutes, or until it is smooth and elastic.
- First Rise: Transfer the dough to a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1–1 1/2 hours, or until it has doubled in size.
Step 2: Prepare the Filling
- Chop the Spinach: Roughly chop the fresh spinach and set it aside.
- Crumble the Feta: Crumble the feta cheese and prepare your pesto, whether it’s homemade or store-bought.
Step 3: Assemble the Brioche
- Roll Out the Dough: Once the dough has risen, punch it down to release the air, then transfer it to a lightly floured surface. Roll the dough out into a rectangle about 12×16 inches.
- Spread the Pesto: Spread the pesto evenly over the dough, leaving a 1-inch border along the edges.
- Add Spinach and Feta: Sprinkle the chopped spinach and crumbled feta evenly over the pesto.
Step 4: Shape the Loaf
- Roll the Dough: Starting from the long edge, carefully roll the dough tightly into a log. Pinch the seam to seal the dough.
- Twist or Braid the Dough: Grease a 9×5-inch loaf pan. You can either twist the log into a spiral or slice the log lengthwise and braid the two halves with the filling facing up. Place the shaped dough into the prepared pan.
- Second Rise: Cover the dough loosely with plastic wrap and let it rise for an additional 30–45 minutes, or until it is puffy.
Step 5: Bake the Brioche
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Apply Egg Wash: Brush the top of the loaf with the beaten egg to give it a golden, glossy finish. If desired, sprinkle sesame or poppy seeds on top.
- Bake: Bake for 35–40 minutes, or until the brioche is golden brown and sounds hollow when tapped. If the top starts to brown too quickly, cover the loaf loosely with aluminum foil during the last 10 minutes of baking.
Step 6: Cool and Serve
- Cool the Brioche: Allow the brioche to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and Serve: Once cooled slightly, slice the brioche and serve. It’s delicious warm, but also fantastic at room temperature!
Nutrition Facts
Here’s the approximate nutritional breakdown for one slice of this Feta, Spinach, and Pesto Brioche. Keep in mind that nutritional values may vary depending on the specific brands of ingredients used.
- Serving Size: 1 slice (based on 12 slices per loaf)
- Calories: 270 kcal
- Sugar: 3g
- Sodium: 330mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
Preparation Time
- Prep Time: 25 minutes
- Rise Time: 2 hours 15 minutes (includes both rises)
- Cook Time: 35-40 minutes
- Total Time: Approximately 3 hours
How to Serve
This Feta, Spinach, and Pesto Brioche is perfect for many occasions! Here are a few ideas for how to serve it:
- For Brunch: Slice and serve warm with eggs, fruit, or your favorite breakfast spread.
- With Soup: Serve as a side to complement soups like tomato basil, butternut squash, or chicken noodle.
- As a Snack: Enjoy it with a cup of tea or coffee for a light afternoon snack.
- For Lunch or Dinner: Pair with a simple salad or serve as a savory side to grilled meats or roasted vegetables.
- For Picnics: It’s the perfect loaf to bring to a picnic. Just slice it up and let everyone enjoy.
Additional Tips
- Use Room Temperature Ingredients: For best results, make sure the butter, eggs, and milk are at room temperature before you start mixing the dough.
- Don’t Skip the First Rise: The first rise helps to develop the texture of the brioche. Be patient and let the dough rise until it’s doubled in size.
- Substitute Spinach: If you prefer other greens, feel free to use kale, chard, or arugula in place of the spinach.
- Make Your Own Pesto: Homemade pesto with fresh basil, garlic, pine nuts, and olive oil will elevate the flavor of this loaf.
- Freezing the Brioche: This loaf freezes beautifully. Wrap it tightly and store it in the freezer for up to 3 months. Reheat in the oven for 10 minutes to restore its softness.
FAQ Section
1. Can I use store-bought pesto?
Yes! Store-b
ought pesto works perfectly in this recipe.
2. Can I make this recipe without a stand mixer?
Yes, you can knead the dough by hand. Just be sure to knead for about 10 minutes until the dough is smooth and elastic.
3. Can I make this ahead of time?
You can make the dough ahead and refrigerate it after the first rise. Let it come to room temperature before continuing with the recipe.
4. Can I use other types of cheese?
Yes, you can substitute the feta with goat cheese, ricotta, or even mozzarella for a different flavor.
5. How do I store leftovers?
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
6. Is this brioche sweet or savory?
This brioche is savory, thanks to the pesto, feta, and spinach filling.
7. Can I freeze this brioche?
Yes, you can freeze the unbaked loaf after shaping it. When ready to bake, let it rise at room temperature and then bake as directed.
8. Can I add meat to this recipe?
Yes, you can add cooked bacon, sausage, or chicken to the filling for a heartier dish.
9. What’s the best way to slice this brioche?
Use a serrated knife to slice the brioche for clean cuts.
10. Can I use a different type of bread dough?
If you don’t want to make brioche, you can try a basic yeast dough as a substitute.
Conclusion
The Feta, Spinach, and Pesto Brioche is a delightful twist on traditional bread recipes. It’s soft, savory, and full of flavor, making it a versatile addition to any meal. Whether you serve it for brunch, lunch, or as a side dish, it’s sure to impress. This recipe is not only a crowd-pleaser but also a fun and rewarding baking project. Happy baking, and enjoy the delicious results!
PrintFeta, Spinach, and Pesto Brioche
- Total Time: 0 hours
- Yield: 1 loaf (12 slices) 1x
- Diet: Vegetarian
Description
This Feta, Spinach, and Pesto Brioche is a soft, savory loaf that’s perfect for any occasion. The rich, buttery brioche dough is rolled with fresh pesto, crumbled feta, and vibrant spinach, creating a deliciously fluffy and flavorful bread. Perfect for brunch, lunch, or as a side to soups and salads, this recipe is sure to be a family favorite!
Ingredients
For the Dough:
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast
- 1/2 tsp salt
- 4 large eggs
- 1/4 cup whole milk, warm (110°F)
- 3/4 cup unsalted butter, softened
For the Filling:
- 1/2 cup prepared pesto (store-bought or homemade)
- 1 1/2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
For the Topping (Optional):
- 1 large egg, beaten (for egg wash)
- 1 tbsp sesame seeds or poppy seeds (optional for garnish)
Instructions
- Prepare the Brioche Dough: In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt. Add the eggs and warm milk. Mix on low speed using the dough hook until the dough starts to come together.
- Add the Butter: Gradually add the softened butter, a tablespoon at a time, mixing until fully incorporated. Continue kneading the dough on medium speed for 8–10 minutes, or until smooth and elastic.
- First Rise: Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1–1 1/2 hours, or until doubled in size.
- Prepare the Filling: While the dough rises, chop the spinach and crumble the feta. Have your pesto ready.
- Assemble the Brioche: Once the dough has risen, punch it down and roll it out into a 12×16-inch rectangle on a lightly floured surface. Spread the pesto evenly over the dough, leaving a 1-inch border. Sprinkle the chopped spinach and crumbled feta on top.
- Shape the Loaf: Starting from the long edge, roll the dough tightly into a log and pinch the seam to seal. Grease a 9×5-inch loaf pan and place the dough into the pan. Optionally, twist the log into a spiral or slice the dough lengthwise and braid it, placing it in the pan.
- Second Rise: Cover the dough loosely with plastic wrap and let it rise for 30–45 minutes, or until puffy.
- Bake the Brioche: Preheat your oven to 350°F (175°C). Brush the top of the loaf with the beaten egg and sprinkle with sesame or poppy seeds. Bake for 35–40 minutes, or until golden brown and hollow when tapped. Cover with foil if the top browns too quickly.
- Cool and Serve: Let the brioche cool in the pan for 10 minutes before transferring to a wire rack. Slice and serve warm or at room temperature.
Notes
- Pesto Variations: Feel free to use any pesto of your choice, such as basil, sun-dried tomato, or arugula pesto.
- Spinach Alternatives: If you don’t have fresh spinach, you can substitute with other leafy greens like kale or chard.
- Make Ahead: You can prepare the dough ahead of time and refrigerate it after the first rise. Just allow it to come to room temperature before shaping and baking.
- Freezing: This brioche freezes well. After baking, wrap it tightly and freeze for up to 3 months. Reheat in the oven for a few minutes to bring back its fresh-baked taste.
- Flavor Add-ins: Add pine nuts, olives, or sun-dried tomatoes to the filling for added flavor.
- Prep Time: 25 minutes
- Cook Time: 35-40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean, European
Nutrition
- Serving Size: 1 slice (based on 12 slices per loaf)
- Calories: 270
- Sugar: 3g
- Sodium: 330mg
- Fat: 15g
- Saturated Fat: 8 g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg