Baking Great Bread at HomeSpinach, Feta & Mozzarella Filling
IntermediateHenry's Savory StarBread
by Henry Hunter Jr.
A pull-apart star bread with a spanakopita-inspired filling. It looks like you spent hours on it. You didn't.
Rise Time
2 hours
Bake Time
25-30 minutes
Yield
1 star bread (serves 8–10)
Perfection is not required
"Great bread isn't about perfect technique—it's about understanding the dough."— Henry Hunter Jr.
By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.
Authentic Bread Flavor
Pull-apart savory star bread filled with spinach, feta, and mozzarella. Stunning presentation, surprisingly easy to shape.
Ingredients
The Dough
The Filling
Finish
Pro Tip
Squeeze every drop of moisture out of the spinach. Wet filling steams the layers apart and makes the bread gummy. If using frozen spinach, thaw completely and wring it dry in a kitchen towel.
Phase 1
Make the Dough
15 minutes active + 1–1½ hours rise
A soft, enriched dough with milk, butter, and egg. It rolls out beautifully and handles the filling without tearing.
Click each step to mark complete
Activate the Yeast
Combine the warm milk, , and sugar in the bowl of a stand mixer. Stir and let sit for 5 minutes until frothy.
Mix the Dough
Add the , egg, salt, and softened butter. Mix on low with a dough hook for 2 minutes until a shaggy dough forms, then increase to medium and for 8–10 minutes until smooth and slightly tacky. By hand: turn onto a lightly floured surface and for 12–14 minutes.
First Rise
Shape into a ball, place in a lightly greased bowl, cover, and let rise at room temperature (75–78°F / 24–26°C) until doubled, about 1 to 1½ hours.
⏱ Wait Time
1–1½ hours
Precise Timers
Use these interactive timers to track your stages.
Yeast Bloom
Knead
First Rise
Phase 2
Make the Filling
15 minutes
A spanakopita-inspired filling that's creamy, salty, and packed with flavor. The secret is getting every drop of moisture out of the spinach.
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Wilt the Spinach
Heat olive oil in a skillet over medium heat. Add garlic and cook 30 seconds until fragrant. Add spinach in batches, tossing until fully wilted. Season lightly with salt and pepper.
Drain and Chop
Transfer to a colander and press out every bit of moisture. This step matters. Wet filling ruins the layers. Let cool to room temperature, then roughly chop.
Combine the Filling
In a bowl, combine the spinach, feta, mozzarella, cream cheese, and red pepper flakes. Mix until it holds together as a spreadable paste. Taste and adjust seasoning.
Pro Tip
You want a spreadable paste, not chunky. Too thick and the dough won't twist cleanly. If it feels loose, add a little more cream cheese to bind it.
Phase 3
Shape the Star
20 minutes
This is the showstopper moment. Four circles of dough, three layers of filling, 16 cuts, 8 twists. It's easier than it sounds.
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Divide the Dough
Punch down the dough and divide it into 4 equal pieces (roughly 145g each). Shape each into a ball, cover, and rest for 10 minutes.
Roll the Circles
On a lightly floured surface, roll each piece into a 12-inch circle. They don't need to be perfect, but keep them close.
Stack and Fill
Place the first circle on a parchment-lined baking sheet or round pizza pan. Divide the filling into 3 equal portions. Spread one portion over the first circle, leaving a 1-inch border. Stack the second circle on top. Spread another portion. Repeat with the third circle and remaining filling. Place the fourth circle on top with no filling.
Mark the Center
Place a small bowl or glass (about 3 inches wide) in the center of the dough stack and press lightly to mark a circle. Do not cut through. This is your guide.
Cut the Strips
Using a sharp knife or , cut the dough outside the center circle into 16 equal strips, cutting from the edge of the center circle to the outer edge.
Twist the Points
Take two adjacent strips and twist them away from each other (outward) twice, then pinch the ends together to form a point. Repeat around the entire circle until you have 8 points.
Remove the Guide
Remove the guide bowl. You should have a sunflower/star shape with a clear center.
Pro Tip
If your dough is warm and sticky after the first rise, refrigerate it for 15–20 minutes before shaping. Cold dough is much easier to roll and stack.
Phase 4
Proof & Bake
A short proof to puff the star, then into the oven for golden, pull-apart perfection.
Step by Step
Final Proof
Cover loosely with plastic wrap and let proof for 30–45 minutes until slightly puffed.
Preheat
Preheat your oven to 375°F (190°C) with a rack in the center.
Egg Wash
Whisk the egg and milk together for the egg wash. Brush gently over the entire surface of the star.
Add Sesame Seeds
Scatter black sesame seeds over the center circle only.
Bake
Bake for 25–30 minutes until deep golden brown. The layers should be set and the filling visible between the twists.
Cool and Serve
Let cool on the pan for 15 minutes before serving. Pull-apart style, right from the center.
Final Proof
Bake
Cool
Baking Methods
Bake on a parchment-lined sheet or pizza pan in the center of the oven.
Equipment: Parchment-lined baking sheet or round pizza pan
Preheat
Preheat oven to 375°F (190°C) with a rack in the center position.
Egg Wash
Brush entire surface with egg wash (1 egg + 1 tbsp milk).
Sesame Seeds
Scatter black sesame seeds over the center circle only.
Bake
Bake 25–30 minutes until deep golden brown. Filling should be bubbling between the twists.
Cool
Let cool on the pan for 15 minutes. Serve pull-apart style.
Nutrition Facts
Per 1 slice (1 of 10) • 10 servings per recipe
* Values are estimates based on standard ingredients
Storage
Room Temperature
2–3 days wrapped in foil or stored in an airtight container
Refrigerated
Up to 5 days. Reheat uncovered at 325°F (163°C) for 10 minutes.
Frozen
Up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge, then reheat.
Refresh
Warm at 325°F (163°C) for 10–12 minutes until the cheese is melty again.
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
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