Savory Spinach and Onion Bread Twist

Discover the ultimate savory baking delight: a beautifully **Spinach and Onion Braid**! This exquisite loaf begins with simple pizza dough, transforming into a tender, golden bread elegantly braided around a rich, cheesy spinach filling. It’s an impressive yet surprisingly straightforward recipe that promises to elevate any meal or snack.

This irresistible **Spinach Bread** isn’t just a bread; it’s a culinary experience. Each slice is generously packed with a delectable blend of three cheeses—creamy ricotta, melty mozzarella, and sharp Parmesan—complemented by fresh spinach, sweet caramelized onions, and a hint of fragrant oregano. Every single bite offers a burst of savory flavor and satisfying texture, making it an absolute crowd-pleaser for any occasion.

Why This Spinach Onion Braid Will Become Your New Favorite

I must confess, I haven’t always been the biggest fan of onions baked into bread. Those everything bagels? Not usually my first choice. And traditional Pissaladiere? While lovely, it didn’t quite capture my heart. So, when the idea of incorporating onions into a bread recipe for a baking challenge arose, I was initially skeptical and pondered how to truly make it work.

To my delightful surprise, this **Spinach Onion Braid** surpassed all expectations. It was truly delicious, which is why I’m so excited to share this recipe with you! Here’s why you absolutely need to add this savory braided bread to your baking repertoire:

• Unexpectedly Delicious Flavor: This recipe was born from an adaptation of my beloved stuffed shells filling, cleverly tucked into a braided loaf. The result is a magnificent combination of flavors that balances the sweetness of onions with the tang of cheeses and earthy spinach. Even onion skeptics (like my former self!) will fall in love.
• A Versatile Culinary Masterpiece: This impressive loaf isn’t just a side dish. It makes a substantial and satisfying meal on its own, perfect for brunch, lunch, or a light dinner. My family devoured half of it in one sitting, and my husband even requested it for breakfast the next morning!
• Visually Stunning & Easy to Create: Despite its elaborate appearance, the braiding process is surprisingly simple, making it a show-stopping centerpiece for potlucks, family gatherings, or holiday tables. It looks like it came straight from a gourmet bakery, but you’ll have the satisfaction of saying you made it yourself.
• Comforting & Wholesome: Filled with nutrient-rich spinach and wholesome dough, this bread offers comfort in every bite. It’s a fantastic way to incorporate more vegetables into your diet in a deliciously disguised form.
• Perfect for Any Occasion: Whether you’re hosting a party, looking for a unique appetizer, or simply want to treat your family to something special, this braided bread fits the bill. It’s hearty enough for a main course and elegant enough for entertaining.

Essential Ingredients for Your Spinach Onion Braid

Crafting the perfect **Spinach Onion Braid** starts with selecting high-quality ingredients. Here’s a detailed look at what you’ll need and why each component is crucial:

• Dough Staples – You’ll need everyday pantry items like warm water, granulated sugar (to activate the yeast), all-purpose flour, salt, and olive oil. These form the foundation of a supple, flavorful pizza dough that cradles our delicious filling.
• Instant Yeast – For this recipe, I highly recommend using instant yeast (such as Red Star Premium Yeast). Instant yeast doesn’t require prior proofing, making the dough-making process quicker and more efficient. Ensure your yeast is fresh by checking the expiration date for optimal rise.
• Cake Flour – This ingredient is key to achieving a tender, soft crumb in your bread. Cake flour has a lower protein content than all-purpose flour, resulting in less gluten development and a more delicate texture. If you don’t have cake flour, you can easily make a substitute: for every cup of all-purpose flour, remove 2 tablespoons, and replace them with 2 tablespoons of cornstarch. Whisk it thoroughly, and you have a perfect cake flour substitute.
• Kosher Salt – I prefer kosher salt for its cleaner taste and larger flakes, which are easier to measure. If you’re substituting with table salt, remember to use slightly less, as table salt is finer and saltier by volume.
• Frozen Chopped Spinach – A 10-ounce box of frozen chopped spinach is ideal. The crucial step here is to completely defrost it and squeeze out every bit of excess moisture. This prevents a soggy filling and ensures the bread bakes perfectly. Use your hands or a potato ricer for best results.
• Onion – A medium onion, finely diced, will provide that essential sweetness and depth of flavor when sautéed. Choose a yellow or white onion for a balanced taste.
• Ricotta Cheese – This soft, creamy cheese forms the backbone of our filling, providing moisture and a delicate texture. Opt for whole milk ricotta for the richest flavor and creamiest consistency.
• Shredded Mozzarella – Mozzarella adds that classic cheesy stretch and mild flavor that complements the other ingredients beautifully. Pre-shredded works, but shredding your own from a block often melts smoother.
• Grated Parmesan Cheese – A sprinkle of Parmesan cheese contributes a sharp, salty, and umami depth that elevates the entire filling. Freshly grated is always superior for flavor.
• Large Eggs – Eggs serve two purposes in this recipe: one egg binds the filling ingredients together, and another egg, mixed with water, creates an egg wash for a beautiful golden-brown crust and sheen. Ensure eggs are at room temperature for easier mixing.
• Dried Oregano – Just a touch of dried oregano adds an aromatic, herbaceous note that ties all the savory flavors together, reminiscent of Italian cuisine.

Crafting Your Elegant Spinach Onion Braid: A Step-by-Step Guide

Creating this beautiful braided bread might look intimidating, but the process is quite straightforward and incredibly rewarding. Here’s how to achieve that impressive, bakery-quality loaf at home:

• Mastering the Dough: The Foundation of Flavor
  The base of this savory braid is a homemade pizza dough that is incredibly smooth, elastic, and easy to work with. Developing the gluten by kneading for a full 10 minutes (either by hand or with a stand mixer) is crucial for a tender, chewy crumb. Once kneaded, the dough embarks on its first rise, doubling in size in a warm, draft-free environment. This slow proofing is essential for developing complex flavors and a superior texture. Rolling this perfectly rested dough into a precise 10 x 18-inch rectangle requires a little patience and a lightly floured surface, ensuring an even canvas for your filling.
• Preparing the Irresistible Cheesy Spinach Filling
  While the dough is rising, you’ll prepare the heart of our bread: the luscious spinach and cheese filling. Begin by gently sautéing the diced onions in a tablespoon of olive oil until they are wonderfully soft and translucent, bringing out their natural sweetness. Allow them to cool completely before mixing. In a separate bowl, combine the defrosted and thoroughly squeezed-dry spinach with creamy ricotta, shredded mozzarella, grated Parmesan, a large egg (to bind everything), a touch of dried oregano, and a pinch of salt. Mix these ingredients until they are perfectly integrated, creating a rich and flavorful mixture that pairs exquisitely with the slightly salty dough.
• The Art of Assembling and Braiding
  This is where the magic happens! Once your dough is rolled out into that perfect rectangle, spread the prepared spinach and cheese filling evenly down the center, along the long axis of the dough. It’s important to leave a generous margin of at least 3 inches of plain dough on each side of the filling. Also, ensure you leave a good inch of space on both short ends, as these will be folded up first to encapsulate the filling.
• The Simple Braiding Technique
  The “braiding” for this loaf is less about intricate plaiting and more about cleverly folding alternating strips of dough. First, fold the shorter ends of the dough over the filling. Then, using a sharp knife or pizza cutter, cut an equal number of ¾-inch wide strips into the dough on both sides of the filling, extending from the filling to the edge. Starting from one end, simply take a strip from one side, fold it diagonally over the filling, then take a strip from the opposite side and fold it over, slightly overlapping the first. Continue this alternating pattern all the way down the loaf until the entire filling is beautifully encased in dough, creating a stunning braided effect. If you have any excess dough at the very ends, feel free to trim it for a cleaner finish. For a visual aid, you might refer to my Raspberry Danish Braid, as the technique is quite similar.
• The Second Rise and Golden Finish
  After assembling, cover the braided loaf loosely with plastic wrap and let it rise again in a warm place for another hour. This second proof allows the dough to relax and become airy, ensuring a light and tender final product. Just before baking, whisk an egg with a tablespoon of water to create an egg wash, and gently brush it over the entire surface of the loaf. This egg wash is the secret to achieving that gorgeous, glossy, golden-brown crust that makes the **Spinach Onion Braid** so appealing.
• Baking to Perfection
  Finally, bake your masterpiece in a preheated oven until the crust is deeply golden brown and the aroma of cooked onions and cheese fills your kitchen. Allow it to cool slightly on a wire rack before slicing. The waiting is the hardest part, but it’s essential for the filling to set properly, ensuring clean, delicious slices. While dipping slices of this stuffed bread recipe into warm marinara sauce would be absolutely fabulous for dinner, maybe save that particular indulgence for later, rather than breakfast!

Expert Tips for a Flawless Spinach Onion Braid

Achieving a perfect **Spinach Onion Braid** is easy with these insider tips:

• Check Your Yeast: Always ensure your instant yeast is fresh and active by checking its expiration date before you begin. Dormant yeast won’t activate properly, resulting in a dense loaf. If you’re unsure, you can proof it first by mixing it with warm water (105-115°F) and a pinch of sugar; it should foam within 5-10 minutes.
• Spinach Dryness is Key: This is a critical step! Defrost your frozen chopped spinach overnight in the refrigerator. Once thawed, you must squeeze it thoroughly dry. Use your hands, pressing it against a sieve, or wrap it in a clean kitchen towel and wring out every last drop of moisture. Excess water will make your filling watery and your bread soggy.
• Room Temperature Eggs: For both the dough and the filling, using large eggs at room temperature is beneficial. They incorporate more easily into mixtures, creating a smoother dough and a more cohesive filling.
• The Art of Proofing: There are two crucial rising (proofing) times in this recipe. The ideal temperature range for proofing yeast dough is between 80-86°F (27-30°C). Many modern ovens have a “proofing” setting, often set around 86°F, which is perfect. Avoid trying to rush the rise by placing the dough in a hotter environment. A slower, more gradual rise allows the yeast to work properly, developing a superior flavor and a finer, more tender texture in the final bread.
• The Magic of an Egg Wash: Don’t skip the egg wash! Whisking an egg with a tablespoon of water and brushing it over the dough just before baking gives the bread a beautiful golden-brown color and a lovely, professional-looking sheen once baked. It also adds a subtle richness to the crust.
• Don’t Overcrowd Your Oven: Ensure there’s adequate air circulation around your bread in the oven for even baking. If baking multiple loaves, rotate them halfway through the baking time.
• Cool Before Slicing: While tempting, allow the **Spinach Onion Braid** to cool slightly on a wire rack after baking. This allows the internal filling to set, preventing it from oozing out and ensuring cleaner, more appealing slices.

Serving Suggestions & Creative Variations

The **Spinach Onion Braid** is a versatile delight that can be enjoyed in numerous ways. Here are some ideas to inspire you:

Serving Suggestions:

• As an Appetizer: Slice the cooled bread into thick pieces and serve alongside a warm bowl of marinara sauce for dipping. It’s also fantastic with a side of garlic aioli, pesto, or even a simple balsamic glaze.
• With Soups and Salads: This hearty bread makes a perfect accompaniment to a light soup, like tomato bisque or minestrone, or a fresh green salad. It adds substance and a wonderful savory contrast.
• Brunch Star: Serve warm slices for brunch alongside scrambled eggs, fresh fruit, or crispy bacon. The savory notes are a delightful wake-up call.
• Picnic or Potluck Essential: It travels well and is excellent at room temperature, making it ideal for outdoor gatherings or shared meals.

Creative Variations:

• Add More Veggies: Sauté finely diced bell peppers, mushrooms, or zucchini along with the onions for added flavor and texture. Ensure they are also well-drained.
• Spice it Up: For a kick, add a pinch of red pepper flakes to the spinach filling, or a dash of cayenne pepper.
• Herb Variations: Experiment with different fresh or dried herbs. Fresh dill or parsley would complement the spinach beautifully, or a blend of Italian herbs for an even deeper flavor profile.
• Cheese Swaps: While the ricotta, mozzarella, and Parmesan trio is classic, feel free to try other cheeses. Feta cheese adds a salty tang, sharp cheddar brings a bolder flavor, or provolone for a different kind of melt.
• Meaty Additions: For a heartier loaf, incorporate finely diced cooked prosciutto, crumbled cooked bacon, or even a bit of cooked Italian sausage into the filling. Ensure any meat is fully cooked and drained of excess fat.

Storage and Reheating Tips

To keep your **Spinach Onion Braid** fresh and delicious, follow these storage and reheating guidelines:

• At Room Temperature: The bread is best enjoyed on the day it’s baked. However, you can store any leftovers tightly wrapped in plastic wrap or aluminum foil at room temperature for up to 2 days.
• In the Refrigerator: For longer storage, wrap the bread securely and refrigerate it for up to 4-5 days. Refrigeration will help preserve the freshness of the cheese filling.
• Freezing for Later: This bread freezes exceptionally well! Once completely cooled, wrap the entire loaf or individual slices tightly in plastic wrap, then an additional layer of aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheating Instructions:
  • Oven: For the best results, reheat slices or the entire loaf in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through and the crust is crisp again. If reheating from frozen, allow it to thaw first.
  • Toaster Oven/Air Fryer: Individual slices can be quickly reheated in a toaster oven or air fryer for a few minutes until warm and slightly crispy.
  • Microwave: While convenient, microwaving may make the crust soft. If using, heat in short bursts until just warmed through.

Frequently Asked Questions About Braided Bread

Explore More Delicious Bread Recipes:

If you’ve enjoyed crafting and savoring this delightful Spinach Onion Braid, you might also appreciate these other fantastic bread recipes:

• Chocolate Hazelnut Bread from Saving Room for Dessert
• Spinach Torta Rustica
• The Best Cinnamon Rolls
• Homemade Pita Bread
• Braided Easter Bread
• More Savory and Sweet Bread Recipes

The Recipe:

Spinach Onion Braid Recipe

Prep Time
20 minutes

Cook Time
45 minutes

Total Time
1 hour 5 minutes

Yield
10 servings

A lovely yeast bread braided around a delicious spinach and onion filling!

Ingredients

For the Dough:

• 1 cup warm water
• 1 tablespoon granulated sugar
• 1 package instant yeast (Red Star Premium Yeast recommended)
• 2 ¼ cups all-purpose flour
• 1 cup cake flour (or homemade substitute: 1 cup all-purpose flour minus 2 tbsp, plus 2 tbsp cornstarch)
• 1 tablespoon kosher salt (use slightly less if using table salt)
• 2 tablespoons olive oil

For the Filling:

• 10-ounce box frozen, chopped spinach, thoroughly defrosted and squeezed dry
• ½ medium onion, diced small
• 1 tablespoon olive oil
• 1 cup ricotta cheese (whole milk preferred)
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 large egg
• ¼ teaspoon dried oregano
• ¼ teaspoon salt

For the Egg Wash:

• 1 large egg
• 1 tablespoon water

Instructions

1. Prepare the Yeast Mixture: In the bowl of a stand mixer fitted with the dough hook, combine the warm water, granulated sugar, and instant yeast. Let it sit for 5 minutes until foamy, indicating the yeast is active.
2. Make the Dough: Add the 2 tablespoons of olive oil to the yeast mixture, followed by the all-purpose flour, cake flour, and kosher salt. Knead the dough on low speed for 10 minutes until it is smooth and elastic. (Alternatively, you can knead by hand on a lightly floured surface for 10-15 minutes).
3. First Rise: Lightly oil a large bowl. Place the dough in the bowl, turning it once to coat the entire surface with oil. Cover the bowl tightly with plastic wrap. Let the dough rise in a warm, draft-free place (ideally 80-86°F) until it has doubled in size, which usually takes about 2 hours.
4. Prepare the Onion: While the dough is rising, begin making the filling. Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the diced onion and sauté until it is soft and translucent, about 5-7 minutes. Remove from heat and let cool completely.
5. Mix the Filling: In a medium bowl, combine the thoroughly squeezed-dry spinach, cooled sautéed onion, ricotta cheese, shredded mozzarella, grated Parmesan, 1 egg, dried oregano, and ¼ teaspoon salt. Mix until all ingredients are well combined and evenly distributed.
6. Roll the Dough: On a lightly floured surface, gently punch down the risen dough to release the air. Roll the dough into a large rectangle, approximately 18 x 10 inches. Aim for an even thickness across the entire rectangle.
7. Add the Filling: Spread the spinach and cheese filling down the center of the dough rectangle, along the longer side. Ensure you leave at least 3 inches of plain dough on each side of the filling, and about an inch of space on both short ends.
8. Braid the Loaf: First, fold up the short edges of the dough over the filling to seal the ends. If there’s excessive dough, you can trim it. Next, using a sharp knife or pizza cutter, cut an equal number of ¾-inch wide strips from the plain dough on each side of the filling, extending from the filling to the edge of the dough. Starting from one end, take a strip from one side and fold it diagonally over the filling. Then, take a strip from the opposite side and fold it over, slightly overlapping the previous strip. Continue alternating strips, working your way down the loaf, until the entire filling is covered and a beautiful braided pattern is formed.
9. Second Rise: Carefully transfer the braided loaf to a baking sheet lined with parchment paper. Cover it loosely with plastic wrap and let it rise again in a warm place for another hour, or until visibly puffy.
10. Preheat Oven: While the loaf is on its second rise, preheat your oven to 350°F (175°C).
11. Apply Egg Wash: In a small bowl, whisk together the remaining 1 egg and 1 tablespoon of water to create an egg wash. Gently brush the egg wash over the entire surface of the braided loaf.
12. Bake: Bake the bread for 30-40 minutes, or until the crust is beautifully golden brown and sounds hollow when tapped. If using an instant-read thermometer, the internal temperature should be between 195-210°F. Cool slightly on a wire rack before slicing and serving. Enjoy!

Nutrition Information:

Yield:

10 servings

Serving Size:

1 slice

Amount Per Serving (estimated):
Calories: 274Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 50mgSodium: 823mgCarbohydrates: 37gFiber: 2gSugar: 2gProtein: 11g

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