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4.6 from 11 votes

Spinach Feta Wreath

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By: Joanna Cismaru •3/14/22 14 Comments

This post may contain affiliate links. Please read my disclosure policy.

This Spinach Feta Wreath has the flavors of spanakopita, but made with a cheesy, delicious made from scratch dough! Perfect for a special brunch or dinner!

Spinach Feta Wreath

Let the baking season begin! At least for me. I’m ready, I’m so ready! Keep in mind I’m not a fancy baker, but I do love to bake savory baked goods, like this spinach feta wreath. This kind of baking is right up my alley. 

The flavors in this wreath are really quite similar to a spanakopita, a popular Greek appetizer of phyllo pastry stuffed with feta and cheese. In this recipe, while the filling is similar, the dough is completely different. It’s a cheesy, buttery, delicious dough, that’s super easy to put together.

To make this delicious, savory wreath, you first have to make the filling which is simply made with onion, spinach and herbs such as rosemary and thyme. If you’re not a fan of herbs, you can simply omit these and it will still be delicious.

The dough is quite simple to make, it’s yeast free, with butter and buttermilk and my secret ingredient, some Parmesan cheese, because parmesan cheese. No explanation required.

Spinach Feta Wreath process shots

Ingredients

Detail measurements and instructions can be found on the printable recipe card at the bottom of the page.

Filling

  • Olive oil – We’re using this neutral tasting oil to cook down our onions as the base of our filling.
  • Onion – I used both diced white onion and green onion for this dish.
  • Spinach – I used frozen spinach for this recipe, if you’d like to opt for fresh I have information on substituting this ingredient below.
  • Cheese – I’m using feta cheese which is what’s traditionally used in this. We will also be using some grated Parmesan cheese which is totally optional. I love to sprinkle some over the triangles but feel free to omit it.
  • Herbs – Fresh rosemary and thyme, chopped up. If dried is all you have on hand just keep in mind that 1 teaspoon dried equals 1 tablespoon fresh.

Dough

  • Flour – I used all purpose flour. If you’d like to use gluten free flour then be sure to include 1 teaspoon of xanthan gum per 1 1/2 cups of gluten free flour.
  • Salt – So important in this recipe, as we need flavor and seasoning.
  • Baking powder – This is the leavening agent in our dough, hence no need for yeast!
  • Butter – It must be unsalted, it must be cold, and it must be chopped.
  • Cheese – A bit of freshly grated Parmesan cheese to carry those flavors through from our filling to our dough.
  • Eggs – Or 1 egg more specifically, this is the binder in our dough.
  • Buttermilk – This will add tang and tenderness to our dough. If you don’t have any on hand I’ll include a section below detailing how to make your own.

Other

  • Egg – Another large one, beaten for egg wash.
  • Sesame – Sesame seeds sprinkled over top to form a beautiful and nutty wreath.
Spinach Feta Wreath process shots

How To Make Spinach Feta Wreath

Filling

  1. Saute the sauteables: Heat the olive oil in a large skillet. Add the onion and cook until it softens, about 3 minutes.
  2. Cook the spinach: Add the spinach and cook, stirring occasionally, for an additional 2 minutes. If your spinach is watery, this is the time to squeeze out additional water, however, if you do it before adding it to the skillet, there shouldn’t be any excess water. Turn off the heat and add the rosemary, thyme and stir. Set aside and let cool.

Dough

  1. Preheat the oven to 400 F degrees and line a baking sheet with parchment paper.
  2. Combine the dough: In a large bowl combine together the flour, baking powder and salt. Add the butter and using a pastry blender or 2 forks, mix it in with the flour. Stir in the Parmesan cheese. Make a well in the center and add the buttermilk and egg. Mix it until combined. It should be a soft sticky dough.
  3. Knead the dough: Flour your work surface well, place the dough on your work surface and knead it gently until smooth, adding more flour as necessary. I added another 1/4 cup of flour, until the dough no longer stuck to my hands. Keep in mind it’s a soft dough.

Assemble

  1. Combine dough and filling: Roll out the dough into a square until it’s about 1/2 inch in thickness. Spread the spinach mixture over the dough, leaving about 1/2 inch strip along the edges. Sprinkle with Parmesan cheese and feta cheese over the spinach. Roll up firmly, and pinch the edges together.
  2. Form the wreath: Place the roll on the prepared baking sheet, seam side down. Using scissors or a sharp knife cut 1 inch slices, leaving about 1 1/2 inches from the end. Bring the two ends together to form a circle. You could place a small bowl or ramekin in the center to make this easier. Take each slice and turn it over on its side, and repeat with each one, slightly overlapping it with the previous one.
  3. Brush with egg wash: Brush the wreath with the beaten egg and sprinkle with sesame seeds.
  4. Finish the dish: Place the baking sheet in the oven and bake for 30 to 40 minutes or until golden. The loaf should sound hollow when tapped. Let it stand for 30 minutes before serving.
Spinach Feta Wreath on parchment paper

Wreath A Little Too Complicated?

Alternatively, you could cut the roll into 1 inch slices like you would bake cinnamon rolls and place them into a greased 9×13 inch baking pan and bake as instructed.

Frozen Or Fresh Spinach?

Whether you’re opting for fresh or frozen, the spinach must be cooked down to form our filling so be sure to saute it with onions as instructed above.

Fresh

If you’re using fresh spinach be sure to cut off the stems before incorporating. Wilt the spinach in a pan with some oil and drain after removing. Roughly chop the spinach and you’re good to go. You’ll want to use about 1 1/2 pounds of fresh spinach for this recipe.

Frozen

Now my recipe calls for frozen spinach that has been completely thawed. Thawed frozen spinach can bring a lot of liquid to this dish so be sure that it’s been completely drained before incorporating.

Spinach Feta Wreath

Make Ahead

This spinach feta wreath is best served on the day it’s made, however if you’re having it the next day, it’s best when warmed up, place it on a baking sheet and heat it up in the oven.

How Else Can I Cook With Spinach?

  • Spanakopita
  • Spinach Ricotta Brunch Break
  • Baja Spinach Dip
  • Spinach Artichoke Pasta
  • Creamy Avocado And Spinach Pasta
  • Creamed Spinach
  • Minestrone Soup
  • Cheesy Chicken Pasta

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

overhead shot of spinach feta wreath with a piece broken off
4.64 from 11 votes

Spinach Feta Wreath

Prep 30 minutes minutes
Cook 40 minutes minutes
Total 1 hour hour 10 minutes minutes
9
Rate Recipe Print Recipe
This Spinach Feta Wreath has the flavors of spanakopita, but made with a cheesy, delicious made from scratch dough! Perfect for a special brunch or dinner!
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Ingredients

Filling

  • 1 tablespoon olive oil
  • 1 small onion (chopped)
  • 5 ounce frozen spinach (thawed, water squeezed out)
  • 1 tablespoon rosemary (fresh, chopped)
  • 1 tablespoon thyme (fresh, chopped)
  • ½ cup Parmesan cheese (grated)
  • 3 ounce feta cheese (crumbled)

Dough

  • 2 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3 tablespoon butter (unsalted cold, chopped)
  • ½ cup Parmesan cheese (grated)
  • 1 cup buttermilk
  • 1 large egg

Other

  • 1 large egg (beaten)
  • 1 tablespoon sesame seeds

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

Make the filling

  • Heat the olive oil in a large skillet. Add the onion and cook until it softens, about 3 minutes.
  • Add the spinach and cook, stirring occasionally, for an additional 2 minutes. If your spinach is watery, this is the time to squeeze out additional water, however, if you do it before adding it to the skillet, there shouldn’t be any excess water.
  • Turn off the heat and add the rosemary, thyme and stir. Set aside and let cool.

Make the dough

  • Preheat the oven to 400 F degrees and line a baking sheet with parchment paper.
  • In a large bowl combine together the flour, baking powder and salt. Add the butter and using a pastry blender or 2 forks, mix it in with the flour. Stir in the Parmesan cheese.
  • Make a well in the center and add the buttermilk and egg. Mix it until combined. It should be a soft sticky dough. 
  • Flour your work surface well, place the dough on your work surface and knead it gently until smooth, adding more flour as necessary. I added another 1/4 cup of flour, until the dough no longer stuck to my hands. Keep in mind it’s a soft dough. 
  • Roll out the dough into a square until it’s about 1/2 inch in thickness. Spread the spinach mixture over the dough, leaving about 1/2 inch strip along the edges. Sprinkle with Parmesan cheese and feta cheese over the spinach.
  • Roll up firmly, and pinch the edges together. 
  • Place the roll on the prepared baking sheet, seam side down. Using scissors or a sharp knife cut 1 inch slices, leaving about 1 1/2 inches from the end. Bring the two ends together to form a circle. You could place a small bowl or ramekin in the center to make this easier. Take each slice and turn it over on its side, and repeat with each one, slightly overlapping it with the previous one.
  • Brush the wreath with the beaten egg and sprinkle with sesame seeds.
  • Place the baking sheet in the oven and bake for 30 to 40 minutes or until golden. The loaf should sound hollow when tapped. 
  • Let it stand for 30 minutes before serving.

Equipment

  • 12-inch Cast Iron Skillet
  • Glass Mixing Bowl Set (3 piece)
  • Aluminum Baking Sheet (2 pack)
  • Parchment Paper

Notes

  1. Alternatively, you could cut the roll into 1 inch slice and place them into a greased 9×13 inch baking pan and bake as instructed.
  2. This wreath is best served on the day it’s made, however if you’re having it the next day, it’s best when warmed up, place it on a baking sheet and heat it up in the oven.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Serving: 1sliceCalories: 291kcal (15%)Carbohydrates: 31g (10%)Protein: 12g (24%)Fat: 13g (20%)Saturated Fat: 6g (38%)Cholesterol: 70mg (23%)Sodium: 600mg (26%)Potassium: 314mg (9%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 2245IU (45%)Vitamin C: 2.9mg (4%)Calcium: 319mg (32%)Iron: 2.8mg (16%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

overhead shot of spinach feta wreath with a piece broken off

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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14 Comments
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Stephanie
Stephanie
Posted: 1 month ago

Can the dough be made the day before? It looks so easy, but I am trying to keep my kitchen clean the day I serve it. Thanks in advance!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Stephanie
Posted: 1 month ago

Absolutely, you can make the dough the day before! Just wrap it tightly in plastic wrap and store it in the fridge. When you’re ready to assemble your wreath, let the dough come to room temperature for easier rolling and shaping.

0
Reply
Ruth Rudden
Ruth Rudden
Posted: 3 years ago

5 stars
I REALLY liked this recipe! I actually was going to bake cheesy biscuits and saw this playing in the inset video so tried it!. I doubled the recipe since there are 6 in my family. I used half whole wheat/half all purpose. And instead of spinach I used sweet potato leaves since I have that growing in my garden. I also added diced bacon and mushroom. I didn’t have feta so I used a mix of Parmesan and cheddar. I used salted butter since it’s what I had. And made my own buttermilk by adding 1 Tbsp vinegar to the cup of milk. And since I did two rolls, I made two crescents To fit my tray instead of a wreath!
It’s delicious and so pretty! A lovely presentation dish. Thanks!

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Ruth Rudden
Posted: 3 years ago

We’re so glad you love the recipe! It’s quite the centerpiece 🙂

0
Reply
Bonnie Tallo
Bonnie Tallo
Posted: 3 years ago

Is there an alternative to homemade dough?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Bonnie Tallo
Posted: 3 years ago

Give it a try with some store-bought pizza dough.

0
Reply
Vicky
Vicky
Posted: 4 years ago

5 stars
Hey Jo, I LOVE your recipes! I always get good results and rave reviews when I try them! Can you please tell me if this recipe uses salted or unsalted butter. I notice you often use unsalted, is there a particular reason for this? Thanks for sharing your gift with us!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Vicky
Posted: 4 years ago

Hi Vicky! I always use unsalted butter because that way I can control the salt myself, plus this recipe there’s a lot of saltiness from the feta cheese. 🙂

0
Reply
Sabrina
Sabrina
Posted: 5 years ago

5 stars
this is such a fun recipe for entertaining with a small group of friends, thank you for this recipe, love all of these flavors and so creatively made into a wreath!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sabrina
Posted: 5 years ago

It is fun, and much easier to do than you’d think. 🙂

1
Reply
Susan Grupe
Susan Grupe
Posted: 5 years ago

I’ll never try this in a million years, but I wanted to tell you that I think it’s fabulous!

0
Reply
Debbie Spivey
Debbie Spivey
Posted: 5 years ago

What a beautiful bread!

0
Reply
Bev
Bev
Posted: 5 years ago

Looks delicious! Can this be made gluten free?

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Bev
Posted: 5 years ago

If you use gluten free flour and some xanthan gum, yes.

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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