If you’re a fan of rich, buttery bread brought to life with fresh, vibrant flavors, then you absolutely need to try this Feta, Spinach, and Pesto Brioche Loaf Recipe. Imagine tender brioche dough filled with bright, herby pesto, pockets of tangy feta cheese, and the subtle earthiness of fresh spinach. This loaf not only tastes divine but looks stunning on any table, making every bite a perfect balance of savory delight and indulgent texture. Once you make it, it will quickly become one of your favorite bread recipes to share with friends and family.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity—each ingredient plays a crucial role in creating that perfect blend of texture, flavor, and color. From the buttery brioche dough to the fresh spinach and tangy feta, these components come together to make something truly special.
- All-purpose flour: The foundation of our brioche, providing structure and chew.
- Granulated sugar: Just a touch to balance the savory flavors and feed the yeast.
- Active dry yeast: Essential for that lovely rise and soft crumb.
- Salt: Enhances all the other flavors in the loaf.
- Large eggs: They enrich the dough for a tender, golden texture.
- Whole milk (warm): Activates the yeast and adds moisture.
- Unsalted butter (softened): The secret to that buttery brioche texture.
- Prepared pesto: Bursting with herbs and garlic, it infuses the loaf with incredible flavor.
- Fresh spinach (chopped): Adds freshness, color, and a healthy touch.
- Feta cheese (crumbled): Provides a tangy, salty contrast that melts slightly into the bread.
- Egg (beaten): For a beautiful, shiny crust.
- Sesame or poppy seeds (optional): Adds a nutty crunch and attractive finish.
How to Make Feta, Spinach, and Pesto Brioche Loaf Recipe
Step 1: Prepare the Brioche Dough
Start by combining your dry ingredients—flour, sugar, yeast, and salt—in a large bowl or stand mixer. Add the eggs and the warm milk to kickstart that yeast. Mix everything slowly until the mixture begins to form a dough. This is the exciting first stage where your delicious bread starts coming to life!
Step 2: Add the Butter
Now the real magic begins. Gradually work in the softened butter, one tablespoon at a time. This step makes the dough incredibly rich, tender, and soft. Once all the butter is incorporated, knead the dough for 8 to 10 minutes, until it’s wonderfully smooth and elastic. Trust me, this is worth the effort!
Step 3: Let the Dough Rise
Transfer the dough to a greased bowl, cover it snugly with plastic wrap, and leave it in a warm spot. You’ll want it to rise until it’s doubled in size—this usually takes around an hour to an hour and a half. Watching your dough puff up like that is always a little moment of joy.
Step 4: Prepare the Filling
While your dough is rising, chop the fresh spinach and crumble the feta cheese. Have your pesto ready—whether homemade or your favorite store-bought kind. Assembling the filling ingredients during this wait makes the process flow so smoothly.
Step 5: Assemble the Brioche
Once the dough has risen, give it a gentle punch to release the air and roll it out on a floured surface into a 12 by 16-inch rectangle. Spread the pesto evenly, leaving a little border around the edges to keep everything neat. Then scatter the chopped spinach and crumbled feta over the top. This layering creates pockets of flavor throughout your loaf.
Step 6: Shape the Loaf
Roll the dough up tightly from the long edge, sealing the seam as you go. Place your log into a greased loaf pan. If you’re feeling creative, twist the log into a spiral or slice it lengthwise and braid it—this adds a beautiful pattern once baked that will wow anyone you serve it to.
Step 7: Second Rise
Cover your shaped dough loosely and let it rise again until puffy, usually about 30 to 45 minutes. This second rise is key to getting that fluffy interior everyone loves in a brioche loaf.
Step 8: Bake to Perfection
Preheat your oven to 350°F (175°C). Before baking, brush the top of your loaf with beaten egg for a glossy finish and sprinkle on sesame or poppy seeds if you like. Bake for about 35 to 40 minutes or until the loaf is golden brown and sounds hollow when tapped. Keep a close eye and cover with foil if it browns too quickly—that way, the inside stays perfectly moist.
Step 9: Cool and Serve
Once out of the oven, allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack. Slicing while still warm lets you savor that tender crumb, but it’s equally delicious at room temperature. Get ready to enjoy each flavorful, buttery bite!
How to Serve Feta, Spinach, and Pesto Brioche Loaf Recipe
Garnishes
Fresh herbs like chopped parsley or basil make lovely garnishes that amplify the pesto’s herbal notes. A drizzle of good quality olive oil or a sprinkle of flaky sea salt over slices just before serving helps highlight all the flavors woven through the bread.
Side Dishes
This brioche pairs beautifully with simple salads—think mixed greens with a light lemon vinaigrette—to balance the rich bread. Roasted vegetables or a bowl of warm soup also complement it perfectly, making any meal feel more special.
Creative Ways to Present
Try slicing the loaf into thick pieces and toasting them for an irresistible crispy exterior. Serve topped with a slice of fresh tomato or a dollop of herbed cream cheese for a fancy appetizer. It’s also stunning sliced on a charcuterie board alongside olives, nuts, and cured meats.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Feta, Spinach, and Pesto Brioche Loaf wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to two days to maintain that soft texture.
Freezing
This loaf freezes really well, which makes it a great make-ahead option. Wrap tightly in plastic and then foil to prevent freezer burn. When you’re ready, thaw it overnight in the refrigerator.
Reheating
Warm slices in a toaster oven or conventional oven at 325°F for 5 to 10 minutes. This refreshes the texture nicely and brings back that fresh-baked feeling, perfect for breakfast or a snack.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach, but make sure you thaw it completely and squeeze out all excess water so your dough doesn’t get soggy. Fresh spinach, however, gives the best texture and color.
Is it okay to use store-bought pesto?
Absolutely! Good quality store-bought pesto works wonderfully and saves time. Just choose one with fresh ingredients for the best flavor impact in your brioche.
Can I make this recipe dairy-free?
To make it dairy-free, substitute butter with a plant-based alternative and choose a dairy-free pesto if needed. Replace feta with a similar textured dairy-free cheese or omit it completely for a dairy-free loaf.
How long will the dough rise if my kitchen is cold?
In colder environments, the dough rise will take longer—sometimes up to 2 hours for the first rise. You can create a warm spot by turning on your oven to its lowest setting for a couple of minutes, then switching it off and placing the dough inside.
Can I add other ingredients to the filling?
Definitely! Sun-dried tomatoes, olives, or caramelized onions would all be fantastic additions. Just keep the quantities similar so the dough can still rise properly and bake evenly.
Final Thoughts
This Feta, Spinach, and Pesto Brioche Loaf Recipe is more than just bread—it’s an experience that combines comforting textures with vibrant flavors, perfect for sharing with loved ones. Whether you’re new to bread baking or a seasoned pro, this recipe invites you to bring fresh, delicious joy into your kitchen. Don’t wait—grab your ingredients and start baking this beautiful loaf today!
Print
Feta, Spinach, and Pesto Brioche Loaf Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 45 minutes
- Yield: 1 loaf (about 8 slices)
- Category: Bread
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This Feta, Spinach, and Pesto Brioche is a savory, rich bread combining the creamy tang of feta cheese, the fresh vibrancy of spinach, and the aromatic depth of pesto. Made from soft brioche dough enriched with eggs and butter, this loaf is perfect for breakfast, brunch, or an elegant snack. The dough is tender and fluffy, wrapped around a delicious herby filling, then baked until golden and topped with a shiny egg wash and optional seeds for a beautiful finish.
Ingredients
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
Filling
- 1/2 cup prepared pesto (store-bought or homemade)
- 1 1/2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
Finishing
- 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 to 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
- Ensure the milk is warm (about 110°F) to activate the yeast without killing it.
- The dough is enriched and sticky; using the stand mixer with a dough hook is recommended for best results.
- Feel free to substitute fresh basil pesto with sun-dried tomato pesto for a different flavor twist.
- For a crispier crust, let the brioche cool completely before slicing.
- Leftovers can be stored in an airtight container for 2-3 days or frozen for up to 1 month.
- Optionally sprinkle sesame or poppy seeds for added texture and flavor.
