Spinach and Feta Stuffed Bread Christmas Tree

Don’t you just love the Spinach and Feta flavor combo? I am such a fan of all things Spinach and Feta so of course I just had to make a Spinach and Feta Stuffed Bread and shape it like a Christmas Tree!

This Spinach and Feta stuffed bread is so easy to make and has the most delicious flavor. It makes a lovely holiday Christmas Tree appetizer or can be in the form of a regular stuffed bread any other time of year!

From the first time I tasted Spanikopita, at a street fair in NYC, I was hooked. There’s just something so perfect abut spinach when it takes of the flavor of the delicious herbs and spices you mix in and the strong, salty flavor if the feta cheese. Anytime I see food made with that combination, I can’t help but get some of whatever it is. Oddly, I never tried to replicate it. Until now.

After the success of the awesome Buffalo Chicken Braid that I made, I’ve been thinking about making another braid with a different flavor profile. And being that Christmas is right around the corner, the natural next step seemed to be the Spinach and Feta combo shaped into a Christmas tree because I’m corny like that.

This Spinach and Feta stuffed bread is so easy to make and has the most delicious flavor. It makes a lovely holiday Christmas Tree appetizer or can be in the form of a regular stuffed bread any other time of year!

While I generally have to tweek recipes that I create a few times before I have the final measurements, I can proudly state that I knocked the flavors on this one out of the park on the first go-around. I love the delicious flavor of the spinach and feta mixture! Make sure you err on the cautious side in terms of baking time. At 25 minutes the bottom wasn’t fully done so I had to put it in for a few more. Every oven is different.

This Spinach and Feta stuffed bread is so easy to make and has the most delicious flavor. It makes a lovely holiday Christmas Tree appetizer or can be in the form of a regular stuffed bread any other time of year!

Spinach and Feta Stuffed Bread Christmas Tree

Source: The Life Jolie (please note: if you want to do this as a non-tree shaped bread, you’ll refer to this recipe for baking time and shaping the dough and you’ll used a crescent roll sheet).

Ingredients:

  • 1 12 oz. package of frozen Spinach, thawed and rung out well to remove extra water (I wrapped it in some paper towel to do this- I’d imagine a cheese cloth would be even better)
  • 1/4 cup of finely diced onions
  • 3/4 cup of crumbled Feta cheese
  • 1/3 of a cup of cottage cheese
  • 2 tbsp. of olive oil
  • 1 tsp. of dried parsley
  • 1/2 tsp. of dried dill
  • 1/4 tsp. of black pepper
  • 1/2 tsp. of sea salt
  • 1/8 tsp. of nutmeg
  • 1 package of crescent rolls
  • 1 egg mixed with a Tbsp. or two of water

Preheat your oven to 350 degrees.

In a bowl, mix the first 10 ingredients until well combined. Set aside.

On an ungreased, parchment lined pan, lay out 4 pieces of your crescent roll dough to that it forms two triangles on top of each other (as per step 1 in the below photo).

Add two more pieces of crescent toll dough flipped vertically to the bottom triangle. This should make your two triangles look like one large one (as per step 2 in the below photo). Use a rolling pin to press them together and flatten it tightly.

Place the spinach mixture onto the dough leaving an inch or two around the edges. Fold these edges up and around the edges of the spinach mixture (as per step 3 in the below photo).

Cut the remaining two pieces of crescent roll dough into strips, using them to make criss-crosses over the rest of the tree, a star for the top and a stump for the bottom. Press these all into place (as per steps 3, 4 and 5 in the below photo. Your tree should look like step 6 at this point).

Using a pastry brush, lightly brush the dough parts of the tree with your egg wash. Bake for 30-35 minutes or until to dough is golden brown and the bottom is baked through (check it very carefully using a spatula, I had more issues with the bottom in the tree shape than the regular braid shape, so make sure you give it enough time). Serve right away or refrigerate until ready.

Enjoy!

This Spinach and Feta stuffed bread is so easy to make and has the most delicious flavor. It makes a lovely holiday Christmas Tree appetizer or can be in the form of a regular stuffed bread any other time of year!

You can find a full index of my recipes here.

Don’t forget to follow The Life Jolie on Pinterest for more recipe inspiration!

Linked up at

You Might Also Like

16 Comments

  • Reply
    Roxy
    December 15, 2015 at 1:49 pm

    My mouth is watering just looking at this photos. This looks/sounds SOOO amazing! I had to follow you on Pinterest and share this on stumbleupon. The world needs to see this recipe! lol
    Roxy recently posted…How to Buy Christmas Gifts at the Last Minute and NOT go BrokeMy Profile

    • Reply
      Jessy
      December 15, 2015 at 3:57 pm

      Thank you- I really loved it and will be making it again for sure!

  • Reply
    Shaylee @ Data Nerds
    December 16, 2015 at 11:23 am

    These are three of my favourite things wrapped up into one delicious package! I think I’m going to make this for a Christmas party I’m going to and have to bring an appy! 🙂

    • Reply
      Jessy
      December 17, 2015 at 1:49 pm

      So awesome- I hope you enjoy it!

  • Reply
    khadija
    December 17, 2015 at 6:46 am

    this is so creative!
    khadija recently posted…Vegetarian Sweet potato Scotch EggsMy Profile

    • Reply
      Jessy
      December 17, 2015 at 1:48 pm

      Thank you!

  • Reply
    Daphne
    December 17, 2015 at 11:44 am

    Good Afternoon Jessy, Your gorgeous spinach and feta stuffed bread reminds me of the Greek Spanakopita pie which I make…. but I have to say, yours look fabulous decked out as a Christmas tree.
    I am looking forward to trying your recipe.
    Best Wishes
    Daphne

    • Reply
      Jessy
      December 17, 2015 at 1:48 pm

      Thank you! Greek Spanakopita pie is the BEST- I’d love to try yours!

  • Reply
    Becky Mowat
    December 18, 2015 at 3:56 pm

    Love the simplicity and the festive appearance of this recipe! I trimmed my “tree” with shirachi sauce! Not only does it add Color, hot peppers are considered to be longevity producing vegetables!

    • Reply
      Jessy
      December 21, 2015 at 11:40 am

      Thank you- Oh wow- Sriracha is ALWAYS a good idea! That sound amazing! Good call 🙂

  • Reply
    Becky Mowat
    December 21, 2015 at 11:52 am

    Thanks Jessy! Love your recipes!

    • Reply
      Jessy
      December 23, 2015 at 1:34 pm

      Thank you- that made my day 🙂 Happy Holidays!

  • Reply
    Ladye Christina
    December 21, 2015 at 12:31 pm

    Jessy, I’d love to make this – how many does it serve (as an appetiser?)

    • Reply
      Jessy
      December 23, 2015 at 1:42 pm

      When we ate it we totally just tore off pieces like the heathens that we are haha! But it ends up being around a similar size to the Buffalo Chicken Braid. I sliced that and it made around 12 decent size slices. I think it’s subject to how big or small you make the pieces and what else is available. J brought two braids into his work potluck today and there are around 15-20 people eating and 2 loaves was plenty with everything else that was available. It’s midday now and there’s about 1/3 of one of them left. I’d encourage you to heed on the longer side of baking until it gets a nice golden brown color. You really want to make sure the bottom cooks through and that was the issue I ran into on my first trial, specifically for the tree shape. I hope that helps and that you enjoy it!

  • Reply
    Betty
    December 24, 2015 at 1:35 am

    Thank you for sharing at the Thursday Favorite Things blog hop

    • Reply
      Jessy
      December 31, 2015 at 10:45 am

      Thank you!

    Leave a Reply