Spinach and Cheese Babka

Why You’ll Love This Recipe

I love this babka because every slice reveals beautiful swirls of spinach and melted cheese. The enriched yeast dough is soft and tender, while the filling gives me a savory combination of creamy, salty, and garlicky flavors.

I also like how versatile it is. I can serve slices warm for brunch, alongside soup or salad for lunch, or as part of a savory sharing platter.

Although shaping a babka looks elaborate, I find the process surprisingly manageable. Once I roll, fill, cut, and twist the dough, most of the work is simply allowing it enough time to rise and bake.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:

• All-purpose flour
• Instant or active dry yeast
• Granulated sugar
• Salt
• Warm milk
• Large eggs
• Unsalted butter, softened

For the spinach and cheese filling:

• Fresh spinach
• Olive oil
• Garlic, minced
• Ricotta cheese
• Feta cheese, crumbled
• Mozzarella cheese, shredded
• Parmesan cheese, grated
• Freshly ground black pepper
• Ground nutmeg, optional

For finishing:

• Egg, for egg wash
• Sesame seeds, optional
• Parmesan cheese, optional

Directions

I start by preparing the dough. I combine the flour, yeast, sugar, and salt in a large mixing bowl. I add the warm milk and eggs and mix until a rough dough forms.

I gradually work in the softened butter, then knead the dough until it becomes smooth, elastic, and slightly tacky. I place it in a lightly greased bowl, cover it, and let it rise in a warm place until approximately doubled in size, which usually takes 1–1½ hours.

While the dough rises, I prepare the filling. I heat olive oil in a large skillet and briefly cook the garlic until fragrant. I add the spinach and cook until completely wilted.

I transfer the spinach to a bowl or strainer and let it cool. Once cool enough to handle, I squeeze out as much excess moisture as possible and chop it finely. I find this step particularly important because a wet filling can make my babka soggy.

I combine the spinach with ricotta, feta, mozzarella, Parmesan, black pepper, and a small pinch of nutmeg if I’m using it.

Once the dough has risen, I roll it into a large rectangle on a lightly floured surface. I spread the spinach and cheese mixture evenly over the dough, leaving a small border around the edges.

Starting from one long side, I tightly roll the dough into a log. I use a sharp knife to slice the log lengthwise, exposing all the layers of filling.

I place the two pieces cut-side up and carefully twist them around each other. I transfer the twisted loaf to a lined loaf pan, cover it loosely, and leave it to rise again for about 30–45 minutes.

I preheat my oven to 350°F (175°C). Before baking, I brush the babka with beaten egg and, if I want, sprinkle it with sesame seeds or extra Parmesan.

I bake it for approximately 40–50 minutes, until the top is deeply golden and the bread is cooked through. I let it cool in the pan briefly before transferring it to a wire rack.

I give the babka at least 20–30 minutes to cool before slicing so the cheese filling has time to settle.

Servings and Timing

I usually get about 10–12 slices from one loaf.

• Prep time: 30 minutes
• First rise: 1–1½ hours
• Second rise: 30–45 minutes
• Cook time: 40–50 minutes
• Cooling time: 20–30 minutes
• Total time: approximately 3½ hours
• Servings: 10–12 slices

Variations

I sometimes replace the ricotta with cream cheese when I want a richer, denser filling. Goat cheese is another option I enjoy because its tangy flavor pairs beautifully with spinach.

For an even cheesier babka, I add extra mozzarella or Gruyère. I can also use cheddar when I want a stronger, sharper flavor.

I sometimes add finely chopped sun-dried tomatoes, roasted red peppers, caramelized onions, or sautéed mushrooms to the spinach filling.

For a Mediterranean variation, I add chopped olives, feta, oregano, and a little lemon zest. The lemon gives me a fresh contrast to the rich cheese.

I can also add fresh herbs such as dill, parsley, basil, or chives. I make sure any additional vegetables are well drained before adding them so the filling doesn’t become watery.

Storage/Reheating

I store leftover spinach and cheese babka in an airtight container in the refrigerator for up to 3–4 days because the filling contains cheese and cooked spinach.

When I want to reheat a slice, I place it in a 325°F (165°C) oven for about 8–10 minutes. I find that oven reheating restores the soft interior and slightly crisp exterior better than microwaving.

For a quicker option, I microwave individual slices for around 15–20 seconds, or until warmed through.

I can also freeze the baked babka for up to 2 months. I wrap individual slices securely and store them in a freezer-safe container. I thaw them in the refrigerator before reheating.

FAQs

Can I use frozen spinach for spinach and cheese babka?

Yes. I thaw frozen spinach completely and squeeze it very thoroughly to remove as much water as possible. I find frozen spinach particularly convenient for this recipe because it’s already wilted and easy to mix into the cheese filling.

Why is my spinach babka soggy inside?

I usually find that excess moisture in the spinach or cheese is responsible. I squeeze the cooked spinach thoroughly and drain particularly wet ricotta before making my filling. I also let the babka bake until the center is properly cooked.

Can I prepare spinach and cheese babka ahead of time?

Yes. I can assemble and shape the babka, place it in the loaf pan, cover it, and refrigerate it overnight. I let it come closer to room temperature and complete its final rise before baking.

What cheese works best in savory babka?

I like combining cheeses rather than relying on just one. Ricotta gives me creaminess, feta adds saltiness, mozzarella provides a stretchy melted texture, and Parmesan contributes a deeper savory flavor. I can adjust the combination according to the cheeses I have available.

What can I serve with spinach and cheese babka?

I like serving warm slices with tomato soup, vegetable soup, or a crisp green salad. I can also include it in a brunch spread with eggs, roasted vegetables, and fresh salads, or cut it into smaller portions for an appetizer platter.

Conclusion

Spinach and cheese babka is a savory bread I love for its beautiful appearance and rich, comforting filling. The soft homemade dough wraps around layers of garlicky spinach, creamy ricotta, salty feta, and melted cheese, giving me plenty of flavor in every swirl. Whether I serve it warm for brunch, alongside soup for dinner, or as part of a sharing platter, this savory babka turns simple spinach and cheese into an impressive homemade loaf.

Spinach and Cheese Babka

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Spinach and cheese babka is a savory braided bread filled with garlicky spinach, creamy ricotta, feta, mozzarella, and Parmesan. The enriched dough bakes into a beautifully golden loaf with soft, cheesy swirls in every slice.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 40–50 minutes
• Total Time: Approximately 3½ hours
• Yield: 10–12 slices
• Category: Bread
• Method: Baking
• Cuisine: Jewish
• Diet: Vegetarian

Ingredients

• All-purpose flour
• Instant or active dry yeast
• Granulated sugar
• Salt
• Warm milk
• Large eggs
• Unsalted butter, softened
• Fresh spinach
• Olive oil
• Garlic, minced
• Ricotta cheese
• Feta cheese, crumbled
• Mozzarella cheese, shredded
• Parmesan cheese, grated
• Freshly ground black pepper
• Ground nutmeg, optional
• Egg, for egg wash
• Sesame seeds, optional
• Parmesan cheese, optional for finishing

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Instructions

1. Combine the flour, yeast, granulated sugar, and salt in a large mixing bowl. Add the warm milk and eggs and mix until a rough dough forms.
2. Gradually work the softened butter into the dough, then knead until smooth, elastic, and slightly tacky.
3. Place the dough in a lightly greased bowl, cover, and leave in a warm place for 1–1½ hours, or until approximately doubled in size.
4. Meanwhile, heat the olive oil in a large skillet. Add the minced garlic and cook briefly until fragrant, then add the spinach and cook until completely wilted.
5. Transfer the spinach to a bowl or strainer and allow it to cool. Squeeze out as much excess moisture as possible, then finely chop it.
6. Combine the spinach with ricotta, feta, mozzarella, Parmesan, black pepper, and optional nutmeg.
7. Once the dough has risen, roll it into a large rectangle on a lightly floured surface. Spread the spinach and cheese filling evenly over the dough, leaving a small border around the edges.
8. Starting from one long side, tightly roll the dough into a log. Use a sharp knife to cut the log lengthwise, exposing the layers of filling.
9. Position the two pieces cut-side up and carefully twist them around each other. Transfer the twisted loaf to a lined loaf pan.
10. Cover loosely and allow the shaped babka to rise for 30–45 minutes.
11. Preheat the oven to 350°F (175°C). Brush the risen babka with beaten egg and sprinkle with optional sesame seeds or additional Parmesan.
12. Bake for 40–50 minutes, until deeply golden and cooked through. Cool briefly in the pan before transferring to a wire rack.
13. Allow the babka to cool for at least 20–30 minutes before slicing so the cheese filling can settle.

Notes

• Squeeze the cooked spinach very thoroughly to prevent excess moisture from making the babka soggy.
• Frozen spinach can replace fresh spinach if thawed completely and squeezed thoroughly before using.
• Drain particularly wet ricotta before combining it with the filling ingredients.
• Cream cheese or goat cheese can replace the ricotta for a richer or tangier filling.
• Extra mozzarella, Gruyère, or cheddar can be added for a cheesier variation.
• Sun-dried tomatoes, roasted red peppers, caramelized onions, sautéed mushrooms, or olives can be added to the filling if well drained.
• Dill, parsley, basil, chives, oregano, or lemon zest can be added for extra fresh flavor.
• The shaped babka can be refrigerated overnight. Allow it to come closer to room temperature and complete its final rise before baking.
• Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat slices in a 325°F (165°C) oven for 8–10 minutes.
• Freeze securely wrapped slices for up to 2 months, then thaw in the refrigerator before reheating.

Nutrition

• Serving Size: 1 slice
• Calories: 320 kcal
• Sugar: 4 g
• Sodium: 470 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 2 g
• Protein: 12 g
• Cholesterol: 70 mg