Sunflower Spinach Feta Bread: Pull-Apart Savory Pastry

Name: Sunflower Spinach Feta Bread: Pull-Apart Savory Pastry
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 55 min
Cuisine: Mediterranean-inspired
Ingredients: 3 1/2 cups all-purpose flour; 2 1/4 tsp active dry yeast; 1 tbsp granulated sugar; 1 tsp salt; 1 1/4 cups warm water; 2 tbsp olive oil; 300 g fresh spinach, chopped; 150 g crumbled feta cheese; 1 diced onion; 1 egg yolk; 1 tbsp nigella seeds

A stunning pull-apart bread shaped like a sunflower, filled with spinach, feta, and onion, then baked until golden. Perfect for sharing.

By WixForum Kitchen

Published October 26, 202611 min read

Total time: 1 hr 55 mins

Prep: 30 mins
Cook: 25 mins
Rest: 1 hr

Serves: 8; Makes 1 large sunflower loaf
Cuisine: Mediterranean-inspired
Calories: 320; per serving, estimated

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Golden pull-apart sunflower bread with spinach and feta filling on a baking sheet.

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Imagine pulling apart a golden, sunflower-shaped bread to reveal a savory filling of spinach, feta, and onion, with steam rising from the fluffy dough. This pull-apart bread is a showstopper at any table, combining the comfort of soft yeast bread with the bright, tangy flavors of a classic Greek spanakopita. The petals are perfect for tearing and sharing, making it an ideal centerpiece for a casual dinner or a festive gathering. With a crisp, golden exterior and a tender, airy crumb, every piece is a little pocket of deliciousness.

This sunflower spinach feta bread is a delightful twist on traditional savory pastries. A soft, enriched yeast dough is rolled out, spread with a generous layer of spinach, feta, and onion, then shaped into a ring and cut into petals. After a brief rise, it's brushed with egg yolk and sprinkled with nigella seeds, then baked until deeply golden. The result is a visually stunning loaf that pulls apart into individual pieces, each filled with a savory, cheesy mixture. Perfect for sharing, this bread is sure to become a favorite for family dinners, potlucks, and holiday tables. The combination of textures—crisp crust, tender crumb, and creamy filling—makes every bite satisfying.

The appeal

Why you’ll love it

The method of rolling the dough into a log and then shaping it into a ring creates the sunflower effect. As the dough bakes, the cut sections spread and puff, forming natural petals that are easy to pull apart. This technique not only makes the bread beautiful but also ensures that each piece has a generous amount of filling, so every bite is flavorful. The egg wash and nigella seeds add a glossy, aromatic finish that enhances the visual appeal and adds a subtle nutty flavor.
Using a yeast dough that rises twice gives the bread a light, airy texture that contrasts beautifully with the dense, savory filling. The spinach and feta mixture is simple but balanced—the salty feta pairs with the earthy spinach and the sharpness of onion, all wrapped in a soft, slightly sweet dough. Baking at a moderate temperature allows the bread to cook through evenly without burning the exterior, resulting in a golden crust that gives way to a tender interior.

Tools

Equipment

Large mixing bowl
Rolling pin
Baking sheet
Parchment paper
Pastry brush
Sharp knife
Clean kitchen towel

Swaps

Substitutions

Instead ofFresh spinach
UseFrozen chopped spinach, thawed and squeezed dry (about 200 g after draining)
Instead ofFeta cheese
UseRicotta salata or a well-drained cottage cheese (for a milder flavor)
Instead ofNigella seeds
UseBlack sesame seeds or poppy seeds
Instead ofAll-purpose flour
UseBread flour (for a slightly chewier crumb)

Good to know

Notes

For the dough, use all-purpose flour for a tender crumb; bread flour will yield a chewier texture. Active dry yeast needs to be dissolved in warm water (about 110°F/43°C) with a little sugar to activate. If using instant yeast, you can skip the proofing step and mix it directly with the flour. The dough should be soft and slightly tacky—avoid adding too much flour, which can make the bread dense.

Fresh spinach is best for this recipe; if using frozen, thaw and squeeze out excess moisture to prevent a soggy filling. Feta cheese can be substituted with ricotta salata or a well-drained cottage cheese for a milder flavor. Nigella seeds are traditional, but black sesame or poppy seeds work well too. You can also add a pinch of nutmeg or black pepper to the filling for extra depth.

Prep

Before you start

Before starting, make sure all ingredients are at room temperature. Warm the water to about 110°F (43°C) for the yeast. Chop the spinach and dice the onion. Crumble the feta if needed. Line a baking sheet with parchment paper. Have a clean kitchen towel ready for covering the dough during rises. If using frozen spinach, thaw it completely and squeeze out as much liquid as possible. Prepare a small bowl with the egg yolk and a teaspoon of water for the egg wash. Measure the nigella seeds so they are ready to sprinkle.

Step by step

Method

8 steps

Phase 1

Dough and Filling

Step 1: Make the dough
In a large bowl, combine the warm water, sugar, and yeast. Let stand for 5 minutes until frothy. Add the flour, salt, and olive oil. Mix with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
You’ll need: all-purpose flour · active dry yeast · granulated sugar · salt · warm water · olive oil
Look for: The dough should be soft, smooth, and spring back when poked.
Tip: If the dough is too sticky, add a little more flour, a tablespoon at a time.
Step 2: Prepare the filling
While the dough rises, prepare the filling. In a medium bowl, combine the chopped spinach, crumbled feta, and diced onion. Mix well to distribute the ingredients evenly. Set aside until ready to use.
You’ll need: fresh spinach, chopped · crumbled feta cheese · diced onion
Look for: The filling should be well combined and slightly crumbly.
Tip: If using frozen spinach, make sure it is thoroughly thawed and squeezed dry to avoid a soggy filling.

Checkpoint

After the first rise, the dough should be doubled in size and feel airy when pressed. The filling should be well combined, with the spinach evenly coated with feta and onion. If the dough is too sticky, add a little flour; if it is too dry, add a teaspoon of water at a time. The filling should be moist but not wet—if using frozen spinach, ensure it is very dry. This phase sets the foundation for a light, flavorful bread.

Phase 2

Shaping and Second Rise

Step 3: Roll and fill the dough
Punch down the risen dough and roll it out on a lightly floured piece of parchment paper into a large circle, about 1/4-inch thick. Spread the spinach-feta filling evenly over the surface, leaving a small border around the edges.
You’ll need: all-purpose flour · fresh spinach, chopped · crumbled feta cheese · diced onion
Look for: The dough should be thin enough to roll easily but not tearing.
Tip: Use a spatula to spread the filling gently so the dough doesn't tear.
Step 4: Shape the sunflower
Starting from one side, roll the dough inward into a tight log. Then bring the ends together to form a ring, pinching the seams to seal. Place the ring on the baking sheet lined with parchment paper. Using a sharp knife, make cuts about 1 inch apart around the outer edge, cutting through the dough but not all the way to the center. Gently twist each cut piece so the filling faces up, creating petals.
You’ll need: all-purpose flour
Look for: The ring should look like a sunflower with petals radiating from the center.
Tip: Dust the knife with flour to prevent sticking.
Step 5: Second rise
Cover the shaped bread loosely with a clean towel and let it rise in a warm spot for 20–30 minutes, until slightly puffy.
Look for: The dough will look slightly puffed but not doubled.
Tip: This short rise helps the bread become light and airy.

Checkpoint

The shaped sunflower should look neat and uniform, with petals that are evenly spaced. After the second rise, the dough should be slightly puffy but not doubled—this short rise prevents over-proofing, which can cause the bread to collapse in the oven. The petals should hold their shape and not spread too much. If they do spread, reshape them gently before baking.

Phase 3

Baking and Finishing

Step 6: Brush and sprinkle
Preheat the oven to 350°F (175°C). In a small bowl, beat the egg yolk with a teaspoon of water. Brush the tops of the petals generously with the egg wash. Sprinkle the nigella seeds over the center dome and the petals.
You’ll need: egg yolk · nigella seeds
Look for: The bread should be glossy and evenly coated with seeds.
Tip: Brushing the egg wash carefully ensures a deep golden color.
Step 7: Bake until golden
Bake the bread for 25 minutes, or until deeply golden brown and the internal temperature reaches 160°F (71°C) in the thickest part of the dough. If the top browns too quickly, cover loosely with foil.
Internal temperature 160°F (71°C)
Look for: The bread should be deeply golden and sound hollow when tapped.
Tip: Rotate the baking sheet halfway through for even browning.
Step 8: Cool and serve
Remove the bread from the oven and let it cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool slightly. Serve warm, pulling apart the petals to reveal the steaming spinach-feta filling.
Look for: The petals should pull apart easily, showing fluffy dough and melted cheese.
Tip: Warm bread is best—serve within 30 minutes of baking for maximum pull-apart effect.

Checkpoint

The bread should be deeply golden and fragrant. The petals should be crisp on the outside and the center dome should be set. When you pull a petal, it should come away easily, revealing a steaming, cheesy filling. The internal temperature should be at least 160°F (71°C). If the top is browning too fast, cover with foil. Let it cool slightly before serving to let the filling set.

Doneness

How to tell it’s done

The bread is done when it is deeply golden brown on top and sounds hollow when tapped on the bottom. For accuracy, insert an instant-read thermometer into the thickest part of the dough—it should read at least 160°F (71°C). The internal temperature ensures the dough is fully baked and the filling is hot. If the top browns too quickly, cover loosely with foil and continue baking until the center is cooked through. Let the bread cool for at least 5 minutes before serving to allow the filling to set slightly, making it easier to pull apart.

Avoid these

Common mistakes

One common mistake is over-flouring the dough, which can make the bread dense and dry. Add flour gradually and stop when the dough is soft and slightly tacky. Another issue is not sealing the ring properly—if the seams are not pinched closed, the filling may leak out during baking. Make sure to press the edges firmly. Also, be careful not to overfill the dough; too much filling can make it difficult to roll and shape. Finally, avoid opening the oven door frequently while baking, as this can cause the bread to collapse.

Cook safely

Food safety

Safe internal temperatures

Cook to at least these temperatures, measured with an instant-read thermometer in the thickest part.

Minimum safe internal temperatures
Food	Minimum internal temperature
Egg dishes	160°F (71°C)

Better results

Tips

Tip 1
For the best flavor, use a good-quality feta that is creamy and salty. If you prefer a less salty filling, rinse the feta briefly and pat it dry. You can also add a pinch of dried oregano or thyme to the filling for an herby note. To make the bread ahead, prepare the dough and filling, assemble the sunflower, and refrigerate overnight. Let it come to room temperature and complete the second rise before baking.
Tip 2
When shaping the petals, use a sharp knife or a bench scraper for clean cuts. Twist each piece gently so the filling faces upward—this creates the classic sunflower look. If the dough sticks to the knife, dust it with flour. For an extra-glossy finish, brush the bread with egg wash twice. If you don't have nigella seeds, use black sesame seeds or a mix of sesame and poppy seeds for a similar visual effect.

Make it yours

Variations

Add herbs

Stir in 2 tablespoons of chopped fresh dill or mint into the spinach-feta filling for a brighter, more aromatic flavor. This works especially well if you're serving the bread alongside grilled meats or in a Mediterranean spread.

Spicy kick

Add 1/2 teaspoon of red pepper flakes or a finely chopped fresh chili to the filling. The heat contrasts nicely with the creamy feta and adds a pleasant warmth to each bite.

Cheese swap

Replace half of the feta with shredded mozzarella or provolone for a milder, stretchier texture. This makes the filling more kid-friendly and gives the petals a gooey pull when torn.

Vegan version

Use vegan feta or crumbled firm tofu marinated in lemon juice and salt, and replace the egg yolk wash with a mixture of plant-based milk and maple syrup. The filling will still be savory and satisfying.

On the table

Serving suggestions

Serve the sunflower bread warm, as the filling is most flavorful and the dough is at its softest. Place it on a large platter in the center of the table and let everyone pull off their own petal. It pairs beautifully with a simple green salad, a bowl of tomato soup, or as part of a mezze spread with olives and hummus. The bread is also delicious on its own, with no need for extra butter or dips.

For a special occasion, you can arrange the bread on a wooden board with fresh herbs scattered around. It's a wonderful centerpiece for a vegetarian dinner or a festive brunch. If you have leftovers, use them to make savory bread pudding or croutons. The petals are also great for dipping into marinara or a yogurt-based sauce. Enjoy the bread within a day or two for the best texture.

Leftovers

Storage & make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-10 minutes until warm.
Freezer: Freeze the baked bread, wrapped tightly in plastic wrap and foil, for up to 1 month.
Reheat: Reheat individual petals in a toaster oven or air fryer at 350°F for 3-5 minutes until crisp and heated through.

Store leftover bread in an airtight container at room temperature for up to 2 days. To reheat, place in a 350°F (175°C) oven for 5–10 minutes until warm and crisp. Avoid microwaving, as it can make the bread soggy.

Make ahead

The dough and filling can be prepared a day in advance. After shaping the sunflower, cover and refrigerate overnight. The next day, let it come to room temperature for about 30 minutes before baking. You can also bake the bread fully, cool it, and freeze it for up to 1 month. Thaw overnight in the refrigerator and reheat in the oven before serving.

Questions

Frequently asked questions

Can this bread be made ahead of time?

Yes, you can assemble the sunflower bread, cover it, and refrigerate it overnight before the final rise. In the morning, let it sit at room temperature for about 30 minutes, then bake as directed. You can also bake the bread fully, cool it, and freeze it for up to a month. Reheat in a 350°F oven until warm and crisp.

Why did your bread turn out dense?

A dense texture often comes from over-flouring the dough or not kneading it enough. Make sure to measure flour correctly by spooning it into the cup and leveling off. Knead until the dough is smooth and elastic—this develops the gluten. Also, ensure the yeast is fresh and the water is at the right temperature (110°F/43°C) to activate properly.

Can you use frozen spinach instead of fresh?

Yes, frozen spinach works well. Thaw it completely, then squeeze out as much liquid as possible before mixing with the feta and onion. Excess moisture can make the filling soggy and affect the bread's texture. You may need about 200 grams of thawed and drained spinach to replace 300 grams of fresh.

What can you substitute for nigella seeds?

Nigella seeds have a slightly nutty, onion-like flavor. If you don't have them, use black sesame seeds, poppy seeds, or a mixture of sesame and poppy seeds. You can also omit them entirely—the bread will still be delicious, just less visually speckled.

How do you know when the bread is fully baked?

The bread is done when it is deeply golden brown and sounds hollow when tapped on the bottom. For certainty, insert an instant-read thermometer into the thickest part of the dough—it should register at least 160°F (71°C). This ensures the dough is cooked through and the filling is hot.

Everything in one place: the recipe card below gathers the ingredients, steps and estimated nutrition, ready to print.

Recipe card

Sunflower Spinach Feta Bread: Pull-Apart Savory Pastry

A stunning pull-apart bread shaped like a sunflower, filled with spinach, feta, and onion, then baked until golden. Perfect for sharing.

Prep: 30 mins
Cook: 25 mins
Rest: 1 hr
Total: 1 hr 55 mins
Servings: 1 large sunflower loaf

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Ingredients

Dough

3 1/2 cups all-purpose flour
2 1/4 tsp active dry yeast
1 tbsp granulated sugar
1 tsp salt
1 1/4 cups warm water
2 tbsp olive oil

Filling

300 g fresh spinach, chopped
150 g crumbled feta cheese
1 diced onion

Topping

1 egg yolk
1 tbsp nigella seeds

Instructions

Make the dough. In a large bowl, combine the warm water, sugar, and yeast. Let stand for 5 minutes until frothy. Add the flour, salt, and olive oil. Mix with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
Prepare the filling. While the dough rises, prepare the filling. In a medium bowl, combine the chopped spinach, crumbled feta, and diced onion. Mix well to distribute the ingredients evenly. Set aside until ready to use.
Roll and fill the dough. Punch down the risen dough and roll it out on a lightly floured piece of parchment paper into a large circle, about 1/4-inch thick. Spread the spinach-feta filling evenly over the surface, leaving a small border around the edges.
Shape the sunflower. Starting from one side, roll the dough inward into a tight log. Then bring the ends together to form a ring, pinching the seams to seal. Place the ring on the baking sheet lined with parchment paper. Using a sharp knife, make cuts about 1 inch apart around the outer edge, cutting through the dough but not all the way to the center. Gently twist each cut piece so the filling faces up, creating petals.
Second rise. Cover the shaped bread loosely with a clean towel and let it rise in a warm spot for 20–30 minutes, until slightly puffy.
Brush and sprinkle. Preheat the oven to 350°F (175°C). In a small bowl, beat the egg yolk with a teaspoon of water. Brush the tops of the petals generously with the egg wash. Sprinkle the nigella seeds over the center dome and the petals.
Bake until golden. Bake the bread for 25 minutes, or until deeply golden brown and the internal temperature reaches 160°F (71°C) in the thickest part of the dough. If the top browns too quickly, cover loosely with foil.
Cool and serve. Remove the bread from the oven and let it cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool slightly. Serve warm, pulling apart the petals to reveal the steaming spinach-feta filling.