experimental spinach feta baguette

We used to have a Great Harvest bakery in walking/biking distance of our house, and occasionally they’d make a spinach feta bread that I liked well enough – particularly toasted, which brought out the best parts of it.

For whatever reason, it stopped being a Great Harvest and started being an independent bakery, and we kept going to it, but then it closed for a while and now it’s reopening as mostly a cafe. So I thought I’d do some experimental baking and create a similar bread, probably in baguette form since I’m good at that and it’s a safe starting point.

I was pretty sure they were using dried spinach, so I bought some fresh from the closest grocery and dried it myself. I also skimmed a bunch of other recipes for spinach feta, most of which were extremely unlike the bread I wanted, but which at least gave me some ideas for baking.

And then this past Sunday I went ahead and tried what I’d come up with, and not gonna lie, I’m really, really happy with how it came out. It’s like what I remember, but honestly better. It’s about as good un-toasted as my memory of the toasted version, and toasting the slices makes it better still, turning the crust into its own entity in a really tasty way.

Here’s my attempt to throw what I did into recipe form. If anyone tries it, please let me know how it goes! And what I’m missing, because I’m probably missing something in these instructions, something I just kind of assume.

( Recipe )