Feta and pistachio pesto babka
A savory braided bread with Greek flair
Those who know me know that I can’t live without feta. This has always been the case, ever since I was little. No matter what I’m eating, there’s always a slab of feta on the side.
My undying love for my country’s most renowned cheese is evident in how I incorporate it into a variety of dishes and bakes. From this tomato, feta and black garlic puff pastry tart, to the classic Persian Kuku sabzi where I just had to add feta, and from my feta waffles (that I can’t wait to share with you soon), to this beauty right here, my feta and pistachio pesto babka, which might just be my favorite feta creation.
I came up with it a little over two years ago when I dreamt up a feta savory bake that didn’t involve Greek phyllo or tyropita of any kind. I had bought a Sicilian pistachio pesto on that year’s trip to Italy (we travel there almost every summer on our way to Greece) and just like that, this babka was born.
Since that first time, I’ve been making my own pistachio pesto which is a game-changer because homemade pesto is infinitely better than anything you can buy in a store.
My pesto contains only pistachios, extra virgin olive oil and seasonings and I couldn’t think of a better pairing for the feta in this babka. They are made for each other.
My favorite nut and my favorite cheese intertwined in the layers of supple dough, making the bread simply irresistible.
The exterior of this braided bread is perfectly crispy, while the inside is unbelievably soft and fluffy, with a crumb that’s light and airy. The crispy bits of tangy feta peeking out from the babka together with the rich nutty pesto are to die for, and the addition of black sesame seeds brings a rich earthiness and a satisfying crunch.
This is the best time to share this recipe with you, especially if you are Greek Orthodox, because this week, the third and final week of the Απόκρεω (Apokreo/the Greek Carnival), is the week of Τυρινή/Tyrini (Cheese week), when traditionally, milk pies (Galatopita!) and cheese pies are consumed, as well as all sorts of foods containing milk/dairy and eggs. It’s the last chance for all cheese lovers to have their fill of all things dairy before Lent and the forty days of fasting begins.
So get on it and do share photos of your babka with me. I’d love to see them. You can tag me on instagram and I will share them on my stories.
