Christmas Spinach Feta Pull-Apart

This Christmas tree-shaped spinach and feta pull-apart bread makes every holiday table shine with something both wholesome and playful. You get pillowy homemade dough stuffed with creamy feta and garlicky spinach, then baked to golden perfection. Guests just reach in and pull apart the festive bread balls, making it a centerpiece everyone will remember.

When I first served this on Christmas Eve, even picky eaters went back for seconds. Now my nieces help with shaping the tree every year.

Ingredients

• All-purpose flour: Gives structure and chew to the bread. Use unbleached for best flavor.
• Instant dry yeast: Ensures a quick rise and tender crumb. Use a new packet for guaranteed lift.
• Sugar: Feeds the yeast and adds a hint of sweetness.
• Salt: Balances the flavors and strengthens the dough.
• Warm water: Activates the yeast. Aim for just-bath temperature so you do not kill the yeast.
• Olive oil: Enriches the dough and adds Mediterranean flavor. Use extra virgin if you can.
• Frozen spinach: Delivers green color and flavor. Squeeze very dry so the filling is not watery.
• Feta cheese: Gives creamy tang. Look for Greek feta with a crumbly texture and sharp taste.
• Garlic: Provides aromatic punch. Freshly minced gives best results.
• Black pepper: Adds mild heat and balances the dairy.
• Dried oregano: Brings out the Mediterranean character.
• Fresh parsley: Lifts the flavors and adds color. Pick leaves without wilting spots.
• Egg: Creates a shiny finish when brushed on before baking.
• Sesame seeds or poppy seeds: Add crunch and visual appeal. Toast if you like deeper flavor.
• Melted butter: For post-bake brushing for rich shine. Unsalted is perfect for control.

Step-by-Step Instructions

Make the Dough:

In a large mixing bowl stir together flour, instant yeast, sugar, and salt. Then pour in the warm water and olive oil. Mix with a sturdy spoon or hand until the dough comes together and is shaggy and moist.

Knead and Rise:

Transfer the dough to a lightly floured bench. Work it for about seven minutes, pushing and folding until smooth and elastic. Shape into a ball and place in a lightly oiled bowl. Cover with a towel and let rise in a warm spot about forty-five minutes or until doubled in size.

Prepare the Filling:

While the dough rises, squeeze all excess liquid from the thawed spinach. In a bowl, mix together the dry spinach, crumbled feta, garlic, black pepper, oregano, and parsley. The filling should be uniformly blended to ensure every bite bursts with flavor.

Divide and Fill:

Once the dough is puffy, punch it down and divide into thirty-two equal pieces. Roll each into a small ball, then flatten each one into a disc. Using a spoon, place a mound of spinach feta filling in the center of each disc. Pinch the edges over the filling to seal and roll into a smooth ball.

Shape the Tree:

Line a baking sheet with parchment. Arrange the filled balls seam-side down in rows to build a Christmas tree shape. Start with one ball at the top, then each row increases by one ball until the widest base row has seven. Continue downward and use extra dough balls for a trunk at the bottom.

Apply Topping:

Use a pastry brush to coat the tops of the balls with beaten egg. Sprinkle on sesame seeds or poppy seeds for a festive look.

Bake:

Place in a preheated oven at one hundred eighty degrees Celsius. Bake for twenty-two to twenty-five minutes or until deep golden brown and firm. Remove the tray and brush immediately with melted butter for a soft glossy finish.

Cool and Serve:

Let the bread cool a few minutes so steam escapes and the center stays tender. Pull apart to serve while still warm.

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One year my nephew was so proud he shaped the trunk himself and insisted his name go on the recipe card. It never fails to spark holiday joy and friendly competition at our table.

Storage Tips

Store leftovers wrapped tightly at room temperature for up to two days. For the best texture, warm briefly in the oven before serving. You can freeze unbaked filled dough balls for up to a month. Just thaw and bake as usual.

Ingredient Substitutions

Feel free to swap in ricotta for some of the feta when you want a milder taste. If using fresh spinach, sauté it first and let it cool to remove water. Mozzarella or gruyere can be used for a meltier filling.

Serving Suggestions

Serve this bread on a wooden board surrounded by bright veggies and dips like tzatziki or marinara. For extra holiday flavor, sprinkle with pomegranate seeds before serving.

Cultural Context

Pull-apart breads span many Mediterranean and Middle Eastern traditions. Sharing around a table brings people together, which makes this recipe such a natural fit for festive winter gatherings.

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Common Questions

→ Can I use store-bought dough?

Yes, pizza dough is a convenient substitute for homemade dough if time is short.

→ How do I prevent the filling from leaking?

Seal each dough ball tightly and place them seam-side down on the baking sheet for best results.

→ What dipping sauces go well with this bread?

Marinara and tzatziki are both great choices for dipping this savory pull-apart bread.

→ Can I prepare this in advance?

You can shape and assemble the bread ahead, refrigerate covered, then bake just before serving.

→ How do I make it more festive?

Decorate with halved cherry tomatoes or bits of roasted red pepper for an extra holiday touch.

→ Is this bread suitable for vegetarians?

Yes, this bread is vegetarian. Always check labels to ensure cheese is suitable for your diet.