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

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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)

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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.