Ever since my husband, home baker extraordinaire, made a star bread with raspberry jam—gorgeous on the first try—I’ve wanted to make one with cheese. It took a few attempts to transition the sweet recipe to a savory one, but the shaping technique is easier than it looks. I got some whole-grain flour into the dough, which made me happy, while still maintaining a soft texture, like pull-apart dinner rolls. The filling is feta mixed with ricotta and a pinch of dried spearmint. If you want to impress the heck out of people at your Easter table, here’s your recipe.