Georgian Spinach and Cheese Bread

Ingredients

• For the dough: For the dough:
• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• For the filling: For the filling:
• 2 cups (200g) fresh spinach, chopped 2 cups (200g) fresh spinach, chopped
• 1 cup (150g) feta cheese, crumbled 1 cup (150g) feta cheese, crumbled
• 1 cup (100g) mozzarella cheese, shredded 1 cup (100g) mozzarella cheese, shredded
• 1/4 cup (15g) fresh dill, chopped 1/4 cup (15g) fresh dill, chopped
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• For brushing: For brushing:
• 1 egg, beaten 1 egg, beaten

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 14g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture. Mix until a dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
4. 4.
   Meanwhile, prepare the filling by combining the chopped spinach, feta cheese, mozzarella cheese, fresh dill, salt, and black pepper in a bowl. Mix well until all the ingredients are evenly incorporated.
5. 5.
   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
6. 6.
   Punch down the risen dough and divide it into two equal portions. Roll out each portion into a rectangle of about 1/4 inch thickness.
7. 7.
   Spread half of the spinach and cheese filling evenly over one of the dough rectangles, leaving a small border around the edges. Carefully roll up the dough, starting from the longer side, to form a log. Repeat with the second portion of dough and remaining filling.
8. 8.
   Place the two filled dough logs onto the prepared baking sheet. Brush the tops with beaten egg.
9. 9.
   Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and the filling is bubbly.
10. 10.
    Remove from the oven and let it cool for a few minutes before slicing. Serve warm.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves and remove any tough stems before chopping.
• Feta cheese — If you prefer a milder flavor, you can soak the feta cheese in cold water for 30 minutes before crumbling it.
• Mozzarella cheese — For best results, use low-moisture mozzarella cheese that has been shredded.

Tips & Tricks

• You can add a pinch of red pepper flakes to the filling for a hint of spiciness.
• Experiment with different types of cheese, such as goat cheese or cheddar, to customize the flavor.
• Serve the Georgian Spinach and Cheese Bread with a dollop of sour cream or yogurt for added creaminess.
• Leftovers can be reheated in the oven or toaster oven for a few minutes to regain their crispiness.
• This bread is best enjoyed fresh, but you can store it in an airtight container for up to 2 days.

Serving advice

Serve the Georgian Spinach and Cheese Bread warm as a main dish accompanied by a fresh salad or as an appetizer for a Georgian-inspired meal. It pairs well with a glass of Georgian red wine.

Presentation advice

To enhance the presentation, sprinkle some sesame seeds or nigella seeds on top of the bread before baking. This will add a touch of visual appeal and a subtle nutty flavor.