Description
This Cheesy Spinach Stuffed Bread is a delightful homemade savory treat featuring a soft, fluffy bread dough filled with a rich mixture of mozzarella, ricotta, fresh spinach, and aromatic herbs. Perfect for a snack, appetizer, or a light meal, these stuffed breads are baked to golden perfection and offer a satisfying blend of gooey cheese and fresh greens in every bite.
Ingredients
Scale
Dough Ingredients
- 3 cups all-purpose flour
- 1 cup warm water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 2 tablespoons olive oil
Filling Ingredients
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Activate Yeast: In a large bowl, combine the warm water, sugar, and active dry yeast. Let the mixture sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Make Dough: Add the olive oil, all-purpose flour, and salt to the yeast mixture. Stir to combine until a rough dough forms.
- Knead Dough: Turn the dough onto a floured surface and knead it by hand for about 5 minutes until it becomes smooth and elastic.
- First Rise: Place the dough into a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Prepare Oven: Preheat your oven to 375°F (190°C) to get ready for baking.
- Prepare Filling: In a separate bowl, mix together shredded mozzarella, ricotta cheese, chopped spinach, fresh basil, garlic powder, onion powder, and season with salt and pepper to taste. Stir until well combined.
- Shape Dough Portions: Once the dough has risen, punch it down to release air. Divide it into 6 equal portions. Roll each portion into a ball, then flatten each into a circle about 5-6 inches in diameter.
- Fill and Seal Breads: Place a generous amount of the cheese and spinach filling in the center of each dough circle. Fold the dough over the filling to cover it completely and pinch the edges firmly to seal the stuffed bread.
- Prepare for Baking: Arrange the stuffed breads on a baking sheet lined with parchment paper, spacing them evenly.
- Bake: Bake the breads in the preheated oven for 20-25 minutes or until they turn golden brown on top and sound hollow when tapped.
- Serve: Remove from the oven and allow to cool slightly. Serve warm for the best cheesy, gooey flavor experience.
Notes
- Make sure the water used to activate the yeast is warm but not hot, ideally between 100°F to 110°F, to avoid killing the yeast.
- To keep the cheese and spinach mixture from making the dough soggy, drain excess moisture from spinach before mixing.
- You can customize the filling by adding cooked mushrooms, sun-dried tomatoes, or different herbs to suit your taste.
- If you prefer a crispier crust, brush the tops of the stuffed breads with olive oil before baking.
- These breads are best enjoyed fresh but can be stored in an airtight container for up to 2 days and warmed before serving.
