Spinach and cheese twist bread is the kind of bake that instantly makes a kitchen feel warm and inviting. Soft, fluffy dough is rolled with a savory filling of sautéed spinach and melted cheeses, then twisted to reveal beautiful layers once baked. The result is a golden loaf with a tender crumb, creamy pockets of cheese, and just enough structure to slice cleanly.
This bread works equally well as a centerpiece for brunch, a side for soups and pastas, or a savory snack served warm or at room temperature. It looks impressive, but the process is straightforward and approachable, even if you do not bake bread often.
Ingredients
Dough
- 3 cups all-purpose flour
- 2¼ teaspoons instant yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- ¾ cup warm milk
- ¼ cup warm water
- 3 tablespoons unsalted butter, softened
- 1 large egg
Spinach and Cheese Filling
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 cups fresh spinach, chopped
- Salt and black pepper to taste
- ½ teaspoon nutmeg, optional
- 1 cup shredded mozzarella
- ½ cup crumbled feta
- ¼ cup grated Parmesan
Finishing
- 1 egg yolk
- 1 tablespoon milk
- Sesame or poppy seeds, optional
Instructions
Prepare the dough
In a large bowl, combine warm milk, warm water, sugar, and yeast. Let sit for 5 to 10 minutes until foamy. Add butter, egg, and salt, then gradually mix in the flour until a soft dough forms. Knead for 8 to 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let rise for about 1 hour, until doubled in size.
Make the filling
Heat olive oil in a pan over medium heat. Add the onion and cook until soft. Stir in garlic and cook briefly until fragrant. Add spinach and cook just until wilted. Season with salt, pepper, and nutmeg. Remove from heat and let cool, then mix in mozzarella, feta, and Parmesan.
Shape the bread
Punch down the risen dough and roll it into a large rectangle on a floured surface. Spread the spinach and cheese mixture evenly over the dough, leaving a small border. Roll tightly into a log from the long side. Slice the log lengthwise to expose the filling, then gently twist the two halves together with the cut sides facing up.
Second rise
Transfer the twisted dough to a parchment-lined baking tray or shape it into a wreath. Cover loosely and let rise for 30 to 40 minutes until slightly puffy.
Bake
Preheat the oven to 180°C. Mix egg yolk with milk and brush over the dough. Sprinkle with seeds if using. Bake for 25 to 30 minutes until deeply golden and cooked through. Let cool slightly before slicing.
Why This Bread Is a Favorite
The contrast between the soft bread and the savory filling makes this loaf especially satisfying. Spinach adds freshness and balance, while the combination of cheeses brings creaminess, saltiness, and depth. The twist shape not only looks beautiful but also ensures the filling is evenly distributed in every slice.
Storage and Serving Tips
Store leftovers at room temperature for up to two days or refrigerate for up to five days. Reheat slices in the oven at low temperature to restore softness. This bread pairs well with tomato soup, vegetable stews, or a simple green salad, and it is equally enjoyable on its own.
Spinach and cheese twist bread is proof that homemade baking can be both comforting and visually striking. With its golden crust, soft interior, and rich savory filling, it is a recipe that feels special without being complicated and one you will likely come back to again and again.
