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Pull-apart star bread with spinach and artichoke filling, freshly baked and golden brown.
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Spinach-Artichoke Pull-Apart Star Bread

An inviting combination of tender dough and a creamy spinach-artichoke filling, this pull-apart star bread makes a stunning centerpiece for any gathering.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Appetizer, Snack
Cuisine: Mediterranean
Keyword: Cheesy Bread, Party Appetizer, Pull-Apart Bread, Spinach Artichoke, Star Bread
Servings: 8 servings
Calories: 350kcal

Ingredients

Dough Ingredients

  • 500 g all-purpose flour pristine white flour for a soft dough
  • 7 g instant yeast lively yeast for rising
  • 1 tsp salt enhances flavors
  • 2 tbsp olive oil fragrant oil for richness
  • 250 ml lukewarm milk activates the yeast
  • 1 tbsp sugar adds sweetness
  • 1 large egg (for egg wash) for a golden finish

Filling Ingredients

  • 200 g frozen spinach, thawed and squeezed dry ensures a non-soggy filling
  • 100 g marinated artichoke hearts, chopped adds Mediterranean flavor
  • 150 g feta cheese, crumbled for rich, salty flavor
  • 100 g cream cheese, softened for a luscious texture
  • 1 clove garlic, grated for aromatics
  • 1/2 each lemon zest to cut richness
  • Salt and pepper, to taste essential seasonings
  • Extra crumbled feta (optional) for cheese lovers
  • Black sesame or nigella seeds (optional) for a crunchy topping

Instructions

Making the Dough

  • In a large mixing bowl, combine the all-purpose flour, sugar, salt, and instant yeast. Gradually add the lukewarm milk and drizzle the olive oil over the mix.
  • Knead for about 8–10 minutes until the dough is smooth and pliable. Cover with a warm cloth and let it rise for about 1 hour in a warm place until it doubles in size.

Preparing the Filling

  • In another bowl, mix the thawed spinach, artichoke hearts, feta, cream cheese, garlic, lemon zest, salt, and pepper until well combined.

Shaping the Star

  • After the dough rises, punch it down gently and divide it into two equal balls. Roll each into a 30cm circle on a floured surface.
  • Place one circle onto a parchment-lined baking tray, spread the filling evenly, and then lay the second circle on top, pressing the edges to seal.

Cutting and Twisting

  • Use a glass or cup upside down to mark the center, then cut the dough into 16 strips. Twist pairs of strips twice and pinch the ends to form points.

Baking

  • Remove the glass and brush the surface with beaten egg. Optionally, sprinkle with seeds. Preheat oven to 180°C (350°F) and bake for 25-30 minutes until golden brown.

Cooling and Serving

  • Allow the bread to cool slightly before serving, but enjoy it warm for the best flavor and texture.

Notes

For best results, ensure proper kneading and moisture management of spinach. You can also vary the fillings based on seasonal vegetables.