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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.

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

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

Find it online: https://thefamilycooking.com/spinach-and-cheese-babka/