This Savoury Tsoureki loaf with Feta cheese, spinach and leek (Spanakotiropita Tsoureki) recipe is a delicious and colourful twist to the traditional authentic Tsoureki. Flavoursome Feta cheese with spinach and leek in colourful fluffy and stringy braids. Colourful and smart way to incorporate vegetables in a loaf to get your children enjoy vegetables!
What is this savoury Tsoureki loaf with Feta cheese, spinach and leeks (Spanakotiropita Tsoureki)?
The idea for this savoury Tsoureki loaf with Feta cheese, spinach and leek came about whilst preparing my Greek Mini Two Tone Cocoa Tsoureki with Syrup (Easter Bread) and Greek Marble Tsoureki (Chocolate Easter Bread). I wanted to combine the traditional fluffy and stringy interior of Tsoureki with a savoury filling. I also longed for a unique and appealing look to it. So, I prepared a spinach and leek puree which I then added into the dough. The result was this delightful green coloured dough. Feta cheese is a perfect pair to spinach and leeks and will also give an extra savoury flavour.
Go on, experiment and incorporate Spanakotiropita flavours into Tsoureki, be adventurous!
How do I prepare this savoury Tsoureki loaf with Feta cheese, spinach and leek (Spanakotiropita Tsoureki)?
To prepare this savoury Tsoureki loaf with Feta cheese, spinach and leek start by preparing the spinach and leek puree. Sauté spinach and leek for a couple of minutes each, with the leek first followed by the spinach. Puree the sauteed vegetables in a food processor. Once a smooth paste is achieved, set it aside to cool. The puree needs to be of room temperature when added to the dough.
Continue by activating the yeast. To do that, in a bowl, add 100gr lukewarm milk, yeast, 1 tablespoon of sugar and 1 tablespoon of flour Allow the yeast to work for 15 minutes. Once the yeast has been activated, in a bowl, add it along with 4 eggs, 380mls milk, 130gr of the spinach and leek puree and 70gr sunflower oil. Whisk the mixture and carry on by adding salt and flour gradually. Knead the dough either by hand or with the help of an electric mixer. Let the dough proof for 45-50 minutes in a warm place.
Whilst the dough proves, prepare the savoury filling. Whisk an egg with salt and add crumbled Feta cheese. Once your dough has proved, divide it into 6 equal portions and roll them in strands. Roll each strand to a rectangular shape of 10x40cm or 3.9×15.7 inches.
Savoury Tsoureki
In the middle of the rectangular shaped dough, spread 2 tablespoons of the filling. Make sure the filling does not reach the borders of the dough. Leave enough space in the borders of the dough to brush them with water. Seal the strands and braid the dough.
Savoury Tsoureki
Place the braided dough in a baking tray and let it proof for a second time, this time for 25-30 minutes. Brush them lightly with egg wash (egg and one tablespoon of water) and sprinkle with sesame seeds. Bake the savoury Tsoureki loaf with Feta cheese, spinach and leek for 45-50 minutes at 170C or 338F.
What can I substitute Feta cheese with?
You can substitute Feta cheese with graded cheese, a semi-hard yellow cheese such as Gouda or Cheddar.
What can I do with the leftover spinach and leek puree?
If you do end up with leftover spinach and leek puree do not despair. You can use this spinach and leek filling and make mini baked spinach phyllo triangles. Simply have a look in my Mini Tiropitakia (Greek Baked Feta Cheese Triangles) recipe for as step by step guide.
You can also make a delicious omelette ; simply combine two tablespoons of the puree with 4 eggs .
Other Tsoureki Recipes you will love:
For a traditional Tsoureki recipe, then look no further than my
- Greek Traditional homemade Tsoureki recipe here.
- Greek Marble Tsoureki (Chocolate Easter Bread)
- Greek Mini Two tone Cocoa Tsoureki with Syrup (Easter bread)
- Stuffed Tsoureki with strawberry jam
- Vasilopita Tsoureki (Greek New Year’s brioche type bread)
- Tsoureki pudding
Should you have any Tsoureki leftovers, have a look in my guide for Tsoureki leftovers here.
