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
Scale
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