Feta, Spinach, and Pesto Brioche Recipe

If you’re on the lookout for a delightful blend of savory, fresh, and buttery flavors, the Feta, Spinach, and Pesto Brioche Recipe is going to become one of your new favorites. This dish brings together the richness of brioche dough with the tangy bite of feta cheese, the vibrant freshness of spinach, and the herbaceous depth of pesto. Every bite is a little celebration of textures and tastes, perfect for breakfast, brunch, or as an impressive snack that invites compliments from anyone lucky enough to try it. Trust me, once you experience this recipe, it will quickly earn a permanent spot in your baking rotation.

Ingredients You’ll Need

Getting started with this recipe is a breeze because it all hinges on simple, honest ingredients that each do their part to build the perfect balance of flavor, texture, and color in the final brioche. These ingredients come together beautifully to create softness, richness, and that irresistible savory filling.

• 3 1/4 cups all-purpose flour: The backbone that gives the brioche its tender crumb and structure.
• 1/4 cup granulated sugar: Just enough sweetness to balance the savory components.
• 2 1/4 tsp active dry yeast: This works its magic making the dough fluffy and rise perfectly.
• 1/2 tsp salt: Enhances every flavor in the bread.
• 4 large eggs: Adds richness and helps with the brioche’s characteristic tender crumb.
• 1/4 cup whole milk, warm (110°F): Activates the yeast gently and adds moisture.
• 3/4 cup unsalted butter, softened: The star of brioche, creating that buttery, melt-in-your-mouth texture.
• 1/2 cup prepared pesto: Brings fresh, herby, garlicky brightness to every bite; homemade or store-bought works great.
• 1 1/2 cups fresh spinach, chopped: Adds vibrant color and a subtle earthiness.
• 1 cup feta cheese, crumbled: Provides a salty and tangy punch that pairs perfectly with the pesto and spinach.
• 1 large egg, beaten (for egg wash): Gives the brioche a glossy, golden finish.
• 1 tbsp sesame seeds or poppy seeds (optional for garnish): Adds a lovely crunch and a little extra visual appeal.

How to Make Feta, Spinach, and Pesto Brioche Recipe

Step 1: Prepare the Brioche Dough

Start by combining the all-purpose flour, sugar, yeast, and salt in your stand mixer’s bowl. Add the eggs and warm milk, then mix on low speed using the dough hook until everything just starts to come together. This is the foundation of your brioche, so trust in the process to build a soft, elastic dough.

Step 2: Add the Butter

Once your dough is holding together, add the softened butter gradually, one tablespoon at a time. Keep mixing and kneading on medium speed for around 8 to 10 minutes until the dough is smooth and elastic. This step creates that unmistakably tender and rich texture that brioche is famous for.

Step 3: First Rise

Transfer your dough into a greased bowl and cover it tightly with plastic wrap. Let the dough rise in a warm spot for about 1 to 1 1/2 hours until it doubles in size. This rising time is crucial to develop volume and fluffiness in the final bread.

Step 4: Prepare the Filling

While the dough is rising, chop the fresh spinach finely and crumble the feta cheese. Make sure your pesto is ready to go—whether you’ve whipped up a batch yourself or grabbed a good-quality jar, it will make all the difference in flavor.

Step 5: Assemble the Brioche

Once your dough has had its first rise, gently punch it down to release the air and roll it out on a lightly floured surface into a 12 by 16-inch rectangle. Spread a generous layer of pesto over the dough, leaving about an inch border along the edges. Evenly sprinkle chopped spinach and crumbled feta over the pesto for that perfect blend of green freshness and salty tang.

Step 6: Shape the Loaf

Starting from the long edge, carefully roll the dough into a tight log, pinching the seam to seal it well. Grease a 9 by 5-inch loaf pan and place your roll inside. For a fun twist, you can even spiral the dough or slice it lengthwise and braid it for a stunning presentation that’s sure to impress guests.

Step 7: Second Rise

Cover the shaped dough loosely with plastic wrap and let it rise again for 30 to 45 minutes until it becomes nice and puffy. This second rise gives the brioche its final lift before baking.

Step 8: Bake the Brioche

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Brush the brioche with the beaten egg to get that beautiful glossy crust and sprinkle with sesame or poppy seeds if you like. Bake for 35 to 40 minutes until the brioche is golden brown and sounds hollow when tapped. If the top browns too quickly, tent it loosely with foil.

Step 9: Cool and Serve

Let the brioche cool in the pan for about 10 minutes, then transfer it to a wire rack so it can cool slightly before slicing. This allows the crumb to set perfectly, making for clean slices and a better eating experience.

How to Serve Feta, Spinach, and Pesto Brioche Recipe

Garnishes

Adding a little extra fresh herb sprinkle, like chopped basil or parsley, on top after baking can make this brioche feel even fresher. A light drizzle of extra virgin olive oil just before serving also enhances the pesto flavors delightfully.

Side Dishes

This brioche pairs wonderfully with a simple green salad dressed with lemon vinaigrette or a bowl of warm tomato soup. Both options complement the richness of the feta and the buttery dough, creating a balanced meal or snack.

Creative Ways to Present

Slice the brioche thickly and serve it open-faced with a dollop of ricotta or a smear of extra pesto. For parties, pull it apart into bite-sized chunks and serve on a platter with olives and roasted nuts for a Mediterranean-inspired spread.

Make Ahead and Storage

Storing Leftovers

Wrap leftover brioche tightly in plastic wrap or store in an airtight container at room temperature. It will stay fresh and soft for up to 2 days, making it perfect for next-day breakfasts or snacks.

Freezing

To save your Feta, Spinach, and Pesto Brioche Recipe for longer, wrap it well in plastic wrap and aluminum foil and freeze for up to 3 months. Freeze it before the second rise or after baking, both work well.

Reheating

When you’re ready to enjoy your brioche again, thaw it overnight in the fridge if frozen. Warm slices briefly in a toaster oven or covered in a conventional oven at 300 degrees Fahrenheit for 5-10 minutes to bring back the buttery softness and fresh flavors.

FAQs

Can I make the pesto from scratch for this brioche?

Absolutely! Homemade pesto gives you full control over the flavors, and fresh basil combined with pine nuts, garlic, Parmesan, and olive oil will elevate the brioche beautifully.

Is it possible to substitute feta with another cheese?

Yes, goat cheese or ricotta would make lovely alternatives. Keep in mind feta’s unique tanginess is a big part of the flavor profile, so another cheese may alter the overall taste slightly.

Can I use frozen spinach instead of fresh?

It’s best to use fresh spinach for this recipe to avoid excess moisture. If you do use frozen, make sure to thaw and squeeze out all the water very well to prevent soggy dough.

Do I need a stand mixer for this recipe?

While a stand mixer with a dough hook makes the process easier and quicker, you can knead by hand. It just takes a bit more elbow grease to develop that silky dough texture.

How important is the second rise?

The second rise is essential to make the brioche fluffy and light. Skipping it will result in a denser bread, so don’t rush this step!

Final Thoughts

There’s something truly magical about sharing a loaf of homemade bread packed with vibrant ingredients, and this Feta, Spinach, and Pesto Brioche Recipe ticks all the boxes. It’s comforting, flavorful, and impressive without feeling intimidating to make. Whether for a cozy weekend breakfast or to brighten up your dinner table, I promise you’ll enjoy every bite of this beautiful brioche. Give it a try and watch it quickly become a beloved staple in your home kitchen.

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