Go Back
Homemade Spinach Feta Wreath photo

Spinach Feta Wreath

This Spinach Feta Wreath is a stunning centerpiece! Packed with savory flavors, it’s surprisingly easy to make and perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil for sautéing the onions
  • 1 small onion (chopped)
  • 5 ounces frozen spinach (thawed, water squeezed out)
  • 1 tablespoon rosemary (fresh, chopped)
  • 1 tablespoon thyme (fresh, chopped)
  • 1 cup Parmesan cheese (grated)
  • 3 ounces feta cheese (crumbled)
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons butter (unsalted cold, chopped)
  • 1 cup buttermilk
  • 1 large egg
  • 1 large egg (beaten, for egg wash)
  • 1 tablespoon sesame seeds (for topping)

Equipment

  • Large mixing bowl
  • Skillet
  • Rolling Pin
  • Baking sheet
  • Pastry brush
  • Knife or kitchen scissors

Method
 

Prepare the Filling
  1. In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the thawed spinach, rosemary, thyme, Parmesan cheese, and feta cheese. Cook for an additional 2-3 minutes until everything is heated through and well combined. Remove from heat and let the filling cool slightly.
Make the Dough
  1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Add the cold, chopped butter and mix until the mixture resembles coarse crumbs. Pour in the buttermilk and the large egg. Stir until just combined, being careful not to overmix.
Roll Out the Dough
  1. Turn the dough out onto a floured surface. With a rolling pin, roll the dough into a large circle about 1/4 inch thick. Transfer it to a baking sheet lined with parchment paper.
Assemble the Wreath
  1. Spread the spinach and feta filling evenly over the rolled-out dough, leaving a small border around the edges. Using a sharp knife or kitchen scissors, cut the dough into strips about 1 inch wide, making sure to leave the center of the circle intact. Twist each strip to create a wreath shape, folding it slightly back on itself if desired.
Brush and Bake
  1. Preheat your oven to 375°F (190°C). Brush the top of the wreath with the beaten egg and sprinkle with sesame seeds. Bake for 25-30 minutes or until golden brown and bubbly. Allow to cool slightly before serving.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place in a preheated oven at 350°F (175°C) for about 10-15 minutes.
  • You can freeze the wreath before baking; wrap tightly in plastic wrap and aluminum foil.