Spinach Cheese Bread (Khachapuri)
- Mixing bowls
- Kitchen scale
- Rolling Pin
INGREDIENTS
Dough:
- 4 cups/500 grams all-purpose flour
- 1½ cups/375 grams warm water
- 1 teaspoon/3 grams instant dry yeast
- 1 teaspoon/5 grams salt
- 1 tablespoon/14 grams oil
Filling:
- ¾ cup whole milk
- 1½ ounces/40 grams unsalted butter
- 1½ tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch nutmeg
- 3 garlic cloves, minced
- 4 ounces/115 grams fresh spinach, wilted and drained
- 1 cup mozzarella, shredded
- ½ cup cheddar or Monterey Jack, shredded
- 2 tablespoons Parmesan, grated
- 2 large egg yolks, one per bread boat
INSTRUCTIONS
- Mix flour, water, yeast, and salt until a rough dough forms. Knead until smooth, then add oil and knead until elastic, 6–8 minutes. Cover and rise for 1 hour. Fold, shape into a ball, and rise 1 hour more. Divide into two pieces.
- Sauté garlic and spinach in a lightly oiled skillet until wilted. Drain well. Melt butter in the skillet, whisk in flour, and cook for 1 minute. Gradually whisk in milk until thick. Season with salt, pepper, and nutmeg. Combine with spinach and cheese.
- Preheat the oven to 425°F/220°C.
- Roll each dough piece into a 10×7-inch oval. Spread béchamel down the center, pinch edges to seal, and flip seam-side down. Cut a small slit on top. Fill with spinach-cheese mixture.
- Bake on a parchment-lined sheet pan until golden, 12–15 minutes. Add an egg yolk to each boat and bake 1–3 minutes more until set. Serve warm.
FAQ
How do I prevent the dough from becoming too dense?
A dense dough usually comes from not enough hydration, insufficient kneading, or overly tight shaping. For spinach cheese bread, it is important to use the correct flour-to-water ratio so the gluten can properly develop. Kneading for at least six minutes helps build elasticity, which gives the dough its airy structure. Allow the dough to rise fully each time, especially after shaping, since underproofed dough bakes up compact and heavy. When rolling the dough into ovals, avoid compressing it too much, which can push out the air you worked to build. A warm kitchen helps ensure yeast activity remains steady as the dough ferments and expands.
Why does my béchamel separate?
Béchamel can separate when the roux and milk are combined too quickly or heated unevenly. For spinach cheese bread, creating a stable béchamel begins with cooking the flour and butter together until smooth, then gradually whisking in warm or room-temperature milk. Adding the milk all at once causes lumps, which later break and appear as separation. Overheating can also cause the fats to split from the sauce, especially if the mixture is left unattended on high heat.
What is the best way to reheat leftover spinach cheese bread?
The best way is in a hot oven so the crust remains crisp and the filling warms evenly. A temperature of 375°F allows the bread to heat through without drying out the dough or overcooking the cheese. Place the bread directly on a sheet pan or preheated baking stone for about ten minutes, checking the bottom for crispness. Avoid reheating in the microwave because it softens the dough and causes the cheese to separate. If the yolk was runny originally, it will firm up during reheating, so consider adding a fresh yolk only when serving newly baked bread.
How can I keep the spinach cheese filling from turning watery?
Watery filling is a common issue, especially when working with fresh spinach, which releases a lot of moisture. For spinach cheese bread, always sauté the spinach until it wilts completely, then drain it thoroughly. Squeezing it gently with paper towels removes excess liquid that would dilute the béchamel. The béchamel itself should be cooked until thick enough to coat a spoon, since a thin sauce will loosen even more once mixed with cheese. Let the filling cool slightly before spreading it onto the dough so steam does not soften the dough structure. Combining fully drained spinach with a thickened base keeps the filling rich rather than runny.
Can I prepare spinach cheese bread ahead of time?
You can prepare several components of spinach cheese bread ahead for easier assembly. The dough can be mixed, risen once, then refrigerated for up to twenty-four hours, which often improves flavor. When ready to bake, allow it to sit at room temperature until relaxed enough to roll. The spinach-cheese filling can be made a day ahead as well, stored in an airtight container, and reheated gently until spreadable. Shaped but unbaked breads can be assembled and kept refrigerated for a few hours, though adding the egg yolk should always happen during baking, not before. Baking the bread fully and reheating is possible, but it is best enjoyed fresh.
What cheeses work best in spinach cheese bread?
Spinach cheese bread benefits from a mix of melt-friendly and flavor-forward cheeses. Mozzarella provides stretch and a smooth melt, making it a reliable base. Cheddar or Monterey Jack adds sharper or creamier notes depending on the variety you choose. Parmesan contributes saltiness and depth, especially when grated finely so it blends evenly into the filling. Other options like provolone or low-moisture feta can be used, but the cheese should melt easily without becoming greasy. Avoid very soft cheeses that release too much liquid. The goal is a balanced filling that complements the béchamel and spinach without overwhelming the dough’s subtle flavor.
How do I get the egg yolk to set perfectly without overcooking?
After baking the spinach cheese bread until the dough is golden, add the egg yolk gently into the center and return it to the oven. A short bake of one to three minutes is usually enough, depending on oven temperature and how firm you want the yolk to be. Watching it closely helps prevent the chalky texture that comes from overcooking. If you prefer a runnier yolk, remove the bread as soon as the outer edges of the yolk begin to thicken. The hot filling continues cooking the yolk slightly after it comes out of the oven, so factor that residual heat into the timing.
What can I substitute the spinach with?
You can replace it with Swiss chard, kale, or a mixture of cooked greens, and each option brings its own texture and flavor that works well in spinach cheese bread. Swiss chard is the closest match because it softens quickly, has a mild taste, and blends easily into the béchamel. Kale is sturdier and slightly earthier, so it should be chopped finely and cooked until fully tender before mixing with the sauce. Any alternative should be sautéed with garlic to maintain the same savory base and ensure it integrates smoothly with the cheese mixture without adding excess moisture.
Can I freeze the spinach cheese bread before or after baking?
Freezing the shaped but unbaked dough works well if the filling is completely cooled and thick, since warm filling can soften the dough during freezing. When ready to bake, thaw the bread in the refrigerator and bring it close to room temperature so the dough rises slightly before hitting the oven. Freezing fully baked spinach cheese bread is also possible, but the texture will be softer after reheating. For best results, reheat in a hot oven to restore crispness and avoid microwaving, which makes the dough rubbery.
