Feta Filled Star Bread (Tiropita-flavored)

A beautiful feta cheese stuffed bread that looks like a star!

Watch the Video

If you follow me on Instagram, you know that I share a lot of behind-the-scenes recipe testing. When I shared this feta-filled star bread, several of you said it looks like a feta snowflake, and it does! I twist the edges to the cheese stuffed bread to look like a star, but now I can’t unsee the snowflake. Ha! I use my go-to bread recipe, the same recipe I use to make my spinach and pull apart bread rolls, rosemary bread, and any other bread I create. It’s foolproof and works every time, so I don’t mess with it. The filling is similar to tiropita with several different kinds of cheese and herbs. Together, this stuffed bread is easy to make, beautiful to serve, and everyone will love it!

Your family will ask for it

• Crusty buttery outside
• Soft bread inside
• Stringy cheese filling
• An easy but show stopping cheesy bread to serve at your holiday parties!

Cheese, bread & sauce

The Dough:

• Active dry yeast
• Granulated sugar
• Water
• All-purpose flour
• Salt
• Olive oil

The Filling:

• Cream cheese, soft and at room temperature
• Feta cheese
• Shredded parmesan cheese or graviera
• Olive oil
• Black pepper, to taste
• Dried thyme or oregano
• Shredded mozzarella cheese

For the egg wash:

• Egg yolk
• Butter, melted

The Tomato Sauce:

• Marinara Sauce
• Harissa Sauce
• Thyme

Activating the yeast

Rarely do I end up with inactive yeast, but it can happen, and I always like to share how to check it. If you don’t make sure your yeast is active, it could result in your bread not rising. You’d have to throw out your entire dough with all the ingredients you used to make it! So, always check your yeast. You do this by combining the lukewarm water, yeast, and sugar in a mixing bowl. Set it aside for about 8-10 minutes. At the end of the time, you should see a puffy, bubbly cloud on top of the liquid. That means your yeast is active, and you’re ready to make your bread dough!

How to make Feta Dilled Star Bread

Make the dough:

• Whisk together yeast, water, and sugar in the bowl of a tabletop mixer that has been fitted with the dough hook attachment. Set aside to proof for about 8 minutes.
• Combine the flour and salt in a large mixing bowl and whisk them together.
• Add the flour mixture to the mixer with the proofed yeast and a quarter cup of olive oil and knead on low for 10 minutes.
• Transfer the dough to a large bowl that has been greased with 2-3 tablespoons of olive oil. Toss the dough to coat.
• Then, cover in plastic wrap and set aside to rise. The dough should double in volume for best results –about 2 hours.

Make the Filling:

• Stir together the cream cheese, parmesan cheese, feta, and olive oil.  
• Then, add black pepper and thyme. Taste and adjust seasoning if desired.

Assemble the Bread:

• Divide the dough into four equal pieces.
• Then, roll each portion into a 10-inch round.
• Divide the filling into three portions.
• Line a baking tray with parchment paper.
• Place the first round of dough on the pan and spread the cheese filling over it.
• Then, sprinkle the top with mozzarella cheese.
• Repeat this step with the other two portions of dough and place the last portion over the cheese filling.
• Next, press the center with a 3-inch diameter cup or bowl to make a circular indention –be sure not to cut all the way through.
• Cut 16 strips around the circle from the outside edge to the circular indention.
• Then, twist two adjacent strips away from each other (2 twists) and connect the ends together.
• Repeat the same process with the remaining strips.
• Next, combine the egg wash ingredients in a bowl and brush the dough with the egg wash.
• Cover the entire stuffed dough loosely with plastic and set aside to rise for 20 minutes while the oven preheats.
• Preheat the oven to 400 °F, 200 °C.
• Bake on the center rack for 20 minutes, then raise the temperature to 450 °F, 230 °C and bake for an additional 10-15 minutes or until golden brown.
• Allow the bread to rest at room temperature for 20 minutes before serving to allow the steam in the bread to settle.

Make the Dipping Sauce: 

• In a small saucepan, combine all ingredients and bring to a boil. Taste and adjust seasoning if needed. Serve alongside the bread.

Freezing and storing

If there are any leftovers, they can be stored in an airtight container in the refrigerator for up to a week. You can even freeze the leftovers for up to a month. All you have to do is wrap the bread tightly in plastic wrap and cover it with foil. When you’re ready to eat, transfer to the refrigerator to thaw. Then, toast in the oven before serving.

Serving

This star bread is so beautiful and impressive that my favorite way to serve it is at a dinner party. It makes the best appetizer with the dipping sauce and tastes like pizza. However, you could make it a part of a brunch spread to dip in eggs or serve it as delicious cheesy bread alongside any meal. Kali Orexi!

More Bread Recipes:

• Spinach & Feta Pull Apart Rolls
• Loaded Olive & Halloumi Bread
• Greek Feta Bread: Tiropsomo: Soft & Delicious!
• The Best and Softest Homemade Pocket Pita Bread Recipe
• Garden Art Lagana (the Greek Focaccia) Bread

Continue to Content

Feta Filled Star Bread (Tiropita-flavored)

Yield: makes 1 large loaf

Print

Ingredients

The Dough:

• 1 and 1/2 teaspoons (6g) active dry yeast
• 2 teaspoons (10g) granulated sugar
• 1 and 1/2 cups (375ml) water
• 4 cups (630g) all-purpose flour
• 1 teaspoon salt
• 1/4 cup (60ml) olive oil

The Filling:

• 8 ounces (226g) cream cheese, soft and at room temperature
• 6 ounces (170g) feta cheese
• 3 ounces (85g) shredded parmesan cheese or graviera
• 2-3 tablespoons olive oil
• black pepper, to taste
• a teaspoon of dried thyme or oregano
• shredded mozzarella cheese

For the egg wash:

• 1 egg yolk
• 1-2 tablespoons butter, melted

The Tomato Sauce:

• 1 cup Marinara Sauce
• 2-3 tablespoons Harissa Sauce
• 1 teaspoon thyme

Instructions

Make the dough:

Combine the yeast, water, and sugar in the bowl of a tabletop mixer that has been fitted with the dough hook attachment. Whisk them together and set aside to proof for about 8 minutes.

Combine the flour and salt in a large mixing bowl and whisk them together.

Add the flour mixture to the mixer along with a quarter cup of olive oil. Knead on low for 10 minutes.

Transfer the dough to a large bowl that has been greased with 2-3 tablespoons of olive oil. Toss the dough to coat. Cover in plastic wrap and set aside to rise. The dough should double in volume for best results. About 2 hours.

Make the Filling:

Combine the cream cheese, parmesan cheese, feta, and olive oil. Mix together. Add black pepper and thyme. Taste and adjust seasoning if desired.

Assemble the Bread:

Divide the dough into 4 equal pieces.

Roll each portion into a 10-inch round. Divide the filling into 3 portions.

Line a baking tray with parchment paper.

Place the first round of dough on the pan and spread the cheese filling over it. Sprinkle the top with mozzarella cheese. Repeat this step with the other 2 portions of dough and place the last portion over the cheese filling.

Press the center with a 3-inch diameter cup or bowl.

Cut 16 strips around the circle.

Twist two adjacent strips away from each other (2 twists) and connect the ends together. Repeat the same process with the remaining strips.

Combine the egg wash ingredients together in a bowl and mix. Brush the dough with the eggwash. Cover loosely with plastic and set aside to rise for 20 minutes while the oven preheats.

Preheat the oven to 400 °F, 200 °C.

Bake on the center rack for 20 minutes. Raise the temperature to 450 °F, 230 °C and bake for an additional 10-15 minutes or until golden brown.

Allow the bread to rest at room temperature for 20 minutes before serving.

Make the Dipping Sauce: In a small saucepan, combine all of the ingredients together and bring to a boil. Taste and adjust seasoning if needed. Serve alongside the bread.

Kali Orexi!

Notes

Leftovers can be stored in an airtight container in the refrigerator up to a week. Freeze for up to a month. Toast in the oven before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Berard Olive-Wood Handcrafted Salt Keeper
• 
  Fox Run Intricate Assorted Winter Snowflake Pastry/Cookie/Pie/Fondant 2" Stamper and Cutters 2", Set of 4, Multi-Color
• 
  R&M International 0 Leaves 2" Pastry/Cookie/Fondant Stampers, Leaves and Acorn, 4-Piece Set
• 
  J.A. Henckels International 31161-201 CLASSIC Chef's Knife, 8 Inch, Black
• 
  KitchenAid KSM3311XAQ Artisan Mini Series Tilt-Head Stand Mixer, 3.5 quart, Aqua Sky Blue
• 
  TEAKHAUS Wood Cutting Board Block I Chopping Board I Wooden Cutting Boards for Kitchen I Large Cutting Board with Handle I Chopping Boards for Kitchen I Thick Cutting Board 107 24x18x1.5
• 
  Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, Sterilizer, and Warmer, 8 Quart, 14 One-Touch Programs
• 
  Nordic Ware Natural Aluminum Commercial Baker's Quarter Sheet, 2-Pack
• 
  SMARTAKE 200 Pcs Parchment Paper Baking Sheets, 12x16 Inches Non-Stick Precut Baking Parchment, Perfect for Baking Grilling Air Fryer Steaming Bread Cup Cake Cookie and More (Unbleached)
• 
  Mina Mild Harissa Sauce, Mild Sauce Crafted with Fresh Red Peppers Instantly Transforms Any Plate with the Lively Flavors of Morocco (10 Ounces)