Best Potato Bread Stuffing With Baby Spinach And Feta Cheese Recipes

UNBELIEVABLE SPINACH CALZONES

Unbelievable Spinach Calzones image

Delicious, satisfying, and very easy to make. My kids will even eat spinach this way! We serve them with warmed spaghetti sauce to dip them in and a salad. Yum!

Provided by Tosha Fields

Categories World Cuisine Recipes European Italian

Time 1h30m

Yield 8

Number Of Ingredients 8

Ingredients

1 (15 ounce) container ricotta cheese
2 eggs
2 tablespoons dried Italian seasoning
3 cups shredded mozzarella cheese
1 cup freshly grated Parmesan cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
salt and pepper to taste
1 (32 ounce) package frozen white bread dough, thawed

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
In a large bowl, mix together the ricotta cheese, eggs, Italian seasoning, mozzarella cheese, Parmesan cheese and spinach. Set aside.
Divide the bread dough into 8 pieces and roll each piece out to about an 8 inch circle. Spoon about 1/2 cup of the ricotta filling onto each circle, fold over and seal the edges. Place onto a greased cookie sheet.
Bake for 30 minutes in the preheated oven, or until nicely browned on the tops and bottoms.

Nutrition Facts : Calories 584.4 calories, Carbohydrate 61.2 g, Cholesterol 101.1 mg, Fat 20.6 g, Fiber 6.1 g, Protein 35.5 g, SaturatedFat 9.5 g, Sodium 1199.5 mg, Sugar 5.7 g

SPINACH-STUFFED BREAD

Spinach-Stuffed Bread image

Appetizers are the highlight of parties at our home. Slices of this golden loaf swirled with spinach and cheese disappear in a hurry. They're a tasty accompaniment to most any meal, too.

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1 loaf (1 pound) frozen bread dough
1 medium onion, chopped
1 to 2 garlic cloves, minced
2 teaspoons olive oil
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups shredded reduced-fat cheddar or part-skim mozzarella

Steps:

Thaw bread dough according to package directions; let rise until doubled. Meanwhile, in a skillet, saute onion and garlic in oil until tender. Stir in spinach. , On a lightly floured surface, roll dough into a 14x10-in. rectangle. Spread the spinach mixture to within 1/2 in. of edges; sprinkle with cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a baking sheet coated with cooking spray; tuck ends under. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack; let stand for 10 minutes before slicing. Serve warm.

Nutrition Facts : Calories 340 calories, Fat 11g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 687mg sodium, Carbohydrate 45g carbohydrate (0 sugars, Fiber 4g fiber), Protein 21g protein.

SPINACH AND FETA STUFFED BREAD

Spinach and Feta Stuffed Bread image

This bread is just delicious. Sure to be a hit at a spring brunch or a shower. Prep time includes time to rise.

Provided by Cynna

Categories Breads

Time 2h

Yield 16 serving(s)

Number Of Ingredients 12

Ingredients

1 lb bread dough (can use frozen or your own)
1 cup feta cheese, crumbled
1/3 cup cream cheese
1 teaspoon onion powder
1/2 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper, fresh ground
1 (10 ounce) package frozen spinach, thawed, drained, squeezed dry (chopped)
3 garlic cloves, minced
1 large egg white
2 tablespoons parmesan cheese, grated

Steps:

Combine feta and next 10 ingredients in a bowl.
Roll dough into a 16 x 10-inch rectangle on a lightly floured surface.
Spread spinach mixture over dough, leaving a 1/2-inch border.
Beginning with a long side, roll up jelly-roll fashion; pinch seam and ends to seal.
Place roll, seam side down, on a baking sheet coated with cooking spray.
Cut diagonal slits into top of the roll using a sharp knife.
Cover and let rise in a warm place 1 hour or until doubled in size.
Preheat oven to 350°.
Sprinkle Parmesan cheese over the top of the roll.
Bake at 350° for 45 minutes or until golden.

Nutrition Facts : Calories 52.9, Fat 4, SaturatedFat 2.6, Cholesterol 14.2, Sodium 173.8, Carbohydrate 1.7, Fiber 0.6, Sugar 0.6, Protein 3

POTATO BREAD STUFFING WITH BABY SPINACH AND FETA CHEESE

Potato Bread Stuffing with Baby Spinach and Feta Cheese image

Just found this recipe last week...looking forward to making it for Thanksgiving

Provided by Kimi Gaines @kimijo

Categories Vegetables

Number Of Ingredients 13

Ingredients

1 cup(s) olive oil, extra virgin
2 cup(s) sweet onion in small dice
2 cup(s) celery in small dice
2 cup(s) grated carrots
1/4 cup(s) chopped garlic
2 tablespoon(s) ground sage
2 tablespoon(s) ground thyme
1 pound(s) baby spinach, washed and dried
1 - loaf potato bread (32oz), cut in small cubes
2 cup(s) crumbled greek feta cheese
1 bunch(es) (about 4oz) fresh italian parsley, washed, dried and roughly chopped
32 ounce(s) chicken broth
2 - eggs

Steps:

Pre-heat the oven to 375F.
In a large stock pot, heat olive oil, then add onions, celery, carrots and garlic. Cook for 10 minutes or until mixture is semi-soft. Stir in sage and thyme. Add baby spinach and cook until wilted, about 5 minutes.
Combine chicken broth and eggs, and whip. Pour liquid into vegetable mixture and mix until all ingredients are blended.
Use non-stick spray on two 9x13-inch pans and pour in the stuffing. Bake for 40-45 minutes.