Spinach & Feta Twist Bread

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Homemade Spinach & Feta Twist Bread

A golden, pull-apart sourdough loaf layered with salty feta, parmesan and garlicky spinach.

There’s something extra special about taking a classic sourdough dough and turning it into something a little show-stopping. This Spinach & Feta Twist Bread starts with your favourite You Knead Sourdough basic dough and transforms into a beautifully twisted, pull-apart loaf that’s as impressive as it is simple.

It’s perfect served warm alongside soup, as part of a grazing board, or torn straight from the tray while it’s still steamy and brushed with butter (highly recommended).

If you’ve already mastered the basics, this is such a fun way to build confidence with shaping and filled loaves.

Ingredients

Dough
 1 x You Knead Sourdough Basic Bread Recipe (prepared through to the end of bulk fermentation)

Filling
 250g spinach, defrosted and very well drained
2 tsp garlic powder
200g feta (1 block), crumbled
30g grated parmesan
20g butter, melted (for brushing)

Method

1. Prepare your dough

Make your basic sourdough bread recipe and allow it to complete bulk fermentation as usual.

Once bulk fermentation is finished, gently turn the dough out onto your bench. Shape it into a loose ball and allow it to rest, covered, for 15 minutes. This rest makes the dough easier to roll out without springing back.

2. Roll and fill

Lightly flour your work surface.

Using a rolling pin and a dusting of flour, roll the dough into a large rectangle.

Spinach and Feta Twist Flat Dough
Dough with Spinach
Spinach and Feta Twist Toppings

Spread the spinach evenly over the dough, leaving a small border around the edges. Sprinkle over garlic powder and parmesan.

Crumble the feta evenly over the spinach and parmesan.

3. Roll into a log

Starting from the short edge, tightly roll the dough into a log, just like you would a cinnamon scroll. Pinch the seam gently to seal.

Place the log seam-side down on a lined baking tray.

Spinach and Feta Twist Rolling Dough
Rolled Spinach and Feta Dough

4. Cut and twist

Using kitchen scissors, cut down the length of the log at regular intervals (about every 3-4cm), cutting roughly three-quarters of the way through each time.

Gently pull each cut section slightly to the side, alternating left and right, to create a fanned or twisted effect. This gives you that beautiful pull-apart look once baked.

Cut Spinach and Feta Dough

Cover loosely and allow to proof for approximately 1 hour, or until slightly puffy.

Spinach and Feta Twist Second Proof

5. Bake

Preheat your oven to 220°C.

Brush the top generously with melted butter.

Bake for 25 minutes, or until golden brown and cooked through.

Allow to cool slightly before serving if you can wait that long.

Baked Spinach and Feta Twist

Tips for Success

  • Drain your spinach thoroughly. Excess moisture can make the loaf soggy and affect oven spring. Squeeze it well in a clean tea towel.
  • Don’t overfill. A thin, even layer ensures the loaf rolls neatly and bakes evenly.
  • Serve warm. The feta softens, the parmesan melts, and the butter-brushed crust becomes beautifully golden.

This is one of those recipes that feels fancy but is secretly simple and it’s such a gorgeous way to show just how versatile sourdough can be.

If you make it, slice it while it’s still warm and watch those layers pull apart. It’s the kind of bake that disappears very quickly.

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