Wild Garlic-Spinach Pesto Wreath

Super delicious Easter 🐰wreaths with wild garlic spinach pesto. 🌱🌿The yeast dough with spelt flour also scores because it is much healthier than conventional wheat flour and satiates longer.
On the one hand, I decided in favour of bear’s garlic and spinach because I’m taking part in the 2nd Challenge of Foodblogs Switzerland – A platform of Swiss food bloggers for the foodies of Switzerland :-): https://www.foodblogs-schweiz.ch/zweite-food-challenge-april/… and on the other hand because I think bear’s garlic is super tasty and healthy. On the one hand bear’s garlic has an antibacterial effect, has a lot of vitamin C, is great for digestion and supports a healthy cardiovascular system. Not only suitable for Easter 🐰🐣 this salty excellent, but also simply so when bear’s garlic season is! 💚

Wild Garlic Spinach Pesto Wreaths

Dish Appetizer, Main Course
Prep Time 15 minutes
Cook Time 15 minutes
Resting Dough/Baking 1 hour 30 minutes
Total Time 30 minutes
Servings 2 Wreaths
Author Gloria Corazon Sommer



  • 15 gr Wild Garlic
  • 20 gr. Spinach
  • 10 gr. Basil
  • 25 gr. Walnuts
  • 2 Tbsp. Olive Oil
  • 1 Glove Garlic
  • 1 Tsp. Agave nectar
  • 20 gr. Parmesan cheese grated
  • 50 gr. Mozarella grated
  • 1 Pinch Salt
  • 1 Pinch Pepper

Yeast Dough

  • 250 gr. Spelt Flour
  • 0.5 Dice Fresh Yeast
  • 125 ml Lukewarm Water
  • 1 Pinch Salt
  • 1 Pinch Pepper
  • 1 Tbsp. Olive Oil


Yeast Dough

  1. For the yeast dough dissolve the yeast in water, then together with the flour, salt, olive oil in a bowl and mix together. Knead either with a Kitchen Aid or by hand to a smooth dough and let it rise for an hour in a warm place.


  1. For the topping, put all the ingredients up to and including garlic and half of the walnut kernels in a blender and mix finely. Finely chop the other half of the walnut kernels.

  2. Season with salt, pepper and parmesan.

  3. Cut the dough in half and roll out into two rectangles about 25-30x15cm. Spread with the bear’s garlic spinach pesto (leave 1cm free from the edge) and cover with the grated mozzarella cheese and walnut kernels.

  4. Now carefully roll up the dough and halve lengthwise with a knife in the middle. Then braid the two strands (bear’s garlic spinach pesto pointing upwards) together to form a plait and form a wreath. Place on a baking tray and let rest for a while.

  5. Brush with an egg yolk or cream and bake in the preheated oven at 180 or 160 degrees circulating air for 30-40 min. on the middle shelf. 

I hope you enjoyed the recipe & I look forward to your comments on my wild garlic spinach pesto wreath and let me know how your version of this recipe has become!

♡ Gloria Corazon Sommer

P.S. made my recipe? Mark your post with @corazonfood or #corazonfood on Instagram!


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