Let the baking season begin! At least for me. I’m ready, I’m so ready! Keep in mind I’m not a fancy baker, but I do love to bake savory baked goods, like this spinach feta wreath. This kind of baking is right up my alley. The flavors in this wreath are really quite similar to a spanakopita, a popular Greek appetizer of phyllo pastry stuffed with feta and cheese. In this recipe, while the filling is similar, the dough is completely different. It’s a cheesy, buttery, delicious dough, that’s super easy to put together. To make this delicious, savory wreath, you first have to make the filling which is simply made with onion, spinach and herbs such as rosemary and thyme. If you’re not a fan of herbs, you can simply omit these and it will still be delicious. The dough is quite simple to make, it’s yeast free, with butter and buttermilk and my secret ingredient, some Parmesan cheese, because parmesan cheese. No explanation required.
Ingredients
Filling
Olive oil – We’re using this neutral tasting oil to cook down our onions as the base of our filling. Onion – I used both diced white onion and green onion for this dish. Spinach – I used frozen spinach for this recipe, if you’d like to opt for fresh I have information on substituting this ingredient below. Cheese – I’m using feta cheese which is what’s traditionally used in this. We will also be using some grated Parmesan cheese which is totally optional. I love to sprinkle some over the triangles but feel free to omit it. Herbs – Fresh rosemary and thyme, chopped up. If dried is all you have on hand just keep in mind that 1 teaspoon dried equals 1 tablespoon fresh.
Dough
Flour – I used all purpose flour. If you’d like to use gluten free flour then be sure to include 1 teaspoon of xanthan gum per 1 1/2 cups of gluten free flour. Salt – So important in this recipe, as we need flavor and seasoning. Baking powder – This is the leavening agent in our dough, hence no need for yeast! Butter – It must be unsalted, it must be cold, and it must be chopped. Cheese – A bit of freshly grated Parmesan cheese to carry those flavors through from our filling to our dough. Eggs – Or 1 egg more specifically, this is the binder in our dough. Buttermilk – This will add tang and tenderness to our dough. If you don’t have any on hand I’ll include a section below detailing how to make your own.
Other
Egg – Another large one, beaten for egg wash. Sesame – Sesame seeds sprinkled over top to form a beautiful and nutty wreath.
How To Make Spinach Feta Wreath
Filling
Dough
Assemble
Wreath A Little Too Complicated?
Alternatively, you could cut the roll into 1 inch slices like you would bake cinnamon rolls and place them into a greased 9×13 inch baking pan and bake as instructed.
Frozen Or Fresh Spinach?
Whether you’re opting for fresh or frozen, the spinach must be cooked down to form our filling so be sure to saute it with onions as instructed above.
Fresh
If you’re using fresh spinach be sure to cut off the stems before incorporating. Wilt the spinach in a pan with some oil and drain after removing. Roughly chop the spinach and you’re good to go. You’ll want to use about 1 1/2 pounds of fresh spinach for this recipe.
Frozen
Now my recipe calls for frozen spinach that has been completely thawed. Thawed frozen spinach can bring a lot of liquid to this dish so be sure that it’s been completely drained before incorporating.
Make Ahead
This spinach feta wreath is best served on the day it’s made, however if you’re having it the next day, it’s best when warmed up, place it on a baking sheet and heat it up in the oven.
How Else Can I Cook With Spinach?
Spanakopita Spinach Ricotta Brunch Break Baja Spinach Dip Spinach Artichoke Pasta Creamy Avocado And Spinach Pasta Creamed Spinach Minestrone Soup Cheesy Chicken Pasta Strata Recipe
