Spinach Feta And Basil Pesto Pull Apart Bread Recipe

As I stood in my kitchen, eyeing a crusty loaf of bread and a vibrant pile of fresh greens, I couldn’t help but dream up a culinary adventure in the making: a warm, gooey pull-apart bread infused with the flavors of spinach, basil, and three glorious cheeses.

I really enjoy the flavor combinations in this Pull Apart Bread with Spinach, Feta, and Basil Pesto. My recipe starts with a crusty sourdough loaf.

It’s packed with the bread version of fresh pesto—made with spinach, basil, and green garlic—and stuffed with generous amounts of feta and Parmesan cheese. Pine nuts add a bit of crunch, and a drizzle of good olive oil pulls everything together.

This makes for an absolutely delicious bread. I could eat it for breakfast, lunch, or dinner.

Ingredients

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Spinach: Rich in iron and vitamins, boosts immunity, and promotes healthy skin.

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Feta Cheese: Provides calcium and protein, tangy flavor enhances dish.

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Basil Leaves: Offers aromatic flavor, contains antioxidants and anti-inflammatory properties.

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Pine Nuts: Source of heart-healthy fats, contains protein and essential minerals.

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Garlic: Adds a robust flavor, supports heart health, contains antioxidants.

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Olive Oil: Healthy fats, anti-inflammatory benefits, enhances texture and taste.

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Mozzarella Cheese: Creamy texture, provides calcium and enhances meltiness.

Ingredient Quantities

• 1 loaf of crusty bread (sourdough or Italian)
• 2 cups fresh spinach leaves, packed
• 1/2 cup feta cheese, crumbled
• 1/2 cup fresh basil leaves, packed
• 1/4 cup pine nuts
• 2 cloves garlic, minced
• 1/2 cup extra virgin olive oil
• Salt to taste
• Pepper to taste
• 1/4 cup grated Parmesan cheese
• 2 tablespoons melted butter
• 1 cup mozzarella cheese, shredded

How to Make this

1. Set your oven to 350° Fahrenheit (175° Celsius) to warm it up.

2. Make the crosshatch cuts in the bread such that they are about 1 inch apart and not cutting through the bottom.

3. In a food processor, blend together the spinach, basil, garlic, pine nuts, Parmesan cheese, salt, pepper, and olive oil until smooth. This yields the pesto.

4. Carefully pull apart the pieces of bread and slather the pesto mixture inside the cuts and onto the outer surfaces.

5. Crumble feta cheese and shred mozzarella cheese, and insert into the slits of the bread.

6. Melted butter should be drizzled over the top of the bread, making certain it seeps into all of the cuts.

7. Loosely wrap the bread in aluminum foil, so it can keep a crisp top while melting the cheeses.

8. Put the wrapped loaf on a baking sheet, and bake it in the preheated oven for 15 minutes.

9. Unwrap the foil with care and keep baking for 10 more minutes, or until you see that the cheese is fully melted and the top has achieved a golden brown color.

10. Take from the oven and cool for a few minutes. Then serve warm as delightful pieces to be pulled apart.

Equipment Needed

1. Oven
2. Knife
3. Cutting board
4. Food processor
5. Spoon or spatula
6. Baking sheet
7. Aluminum foil
8. Measuring cups
9. Measuring spoons
10. Bowl for melting butter

FAQ

• What type of bread works best for this recipe?A loaf with a crust, like sourdough or Italian, is best for keeping the structure during the baking and letting the pesto flavors soak in.
• Can I use a different cheese instead of feta?Of course, you can replace feta with goat cheese or ricotta if you rather a different flavor or texture. These cheeses work well in this recipe.
• What can I use if I don’t have pine nuts?Pine nuts can be replaced in the pesto with walnuts or almonds for a somewhat different nutty taste.
• Is there a way to make this recipe vegan?Indeed, vegan cheese can be used in place of feta, Parmesan, and mozzarella, and butter can be substituted with a vegan alternative.
• How should I store leftovers?Enclose the extra bread in aluminum foil and keep it in the refrigerator. It can stay there for as long as 3 days. If you want to eat it warm, reheat it in the oven at a low temperature.
• Can I prepare the pesto in advance?Without a doubt, you can make the pesto well in advance—up to 3 days, in fact. Then, save it in the refrigerator. This strategy allows you to shave off precious minutes from your schedule on baking day.

Spinach Feta And Basil Pesto Pull Apart Bread Recipe Substitutions and Variations

Feta cheese: Substitute with goat cheese for a creamier consistency or with ricotta for a milder flavor.
Pine nuts. Substitute with walnuts or almonds for same.

Garlic: For ease, use 1/4 tsp. garlic powder instead of 2 cloves fresh garlic.
Avocado oil: Replace with extra virgin olive oil to change up the flavor.
Cheddar cheese can be used for a sharper taste, or provolone for a similar melting quality, in place of mozzarella cheese.

Pro Tips

1. Toast the pine nuts in a dry skillet over medium heat for a few minutes until they are golden brown and fragrant, before adding them to the pesto. This enhances their flavor and adds a nice depth to the pesto.

2. For an extra punch of flavor, add a squeeze of lemon juice to the pesto mixture while blending. The acidity will brighten the flavors and complement the richness of the cheeses.

3. Use a bread knife with a serrated edge to make the crosshatch cuts in the bread. This will help you make clean cuts without tearing the bread.

4. Brush the top of the bread with a little olive oil before drizzling the melted butter. This helps achieve an extra crispy crust.

5. For additional flavor, sprinkle a bit of red pepper flakes over the mozzarella cheese before baking for a subtle kick of heat.