Best Spinach And Feta Stuffed Bread Recipes

Spinach and Feta Stuffed Bread image

Provided by Cynna

Categories Breads

Time 2h

Yield 16 serving(s)

Number Of Ingredients 12

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

Spinach and Feta Stuffed Bread image

Provided by smellyvegetarian

Categories Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

13 7/8 ounces refrigerated pie crusts (I use Oops, It's a Fat Free Pizza Crust)
1 tablespoon olive oil
1/2 cup onion, chopped
3 garlic cloves, minced
12 ounces spinach, trimmed
3/4 cup feta, crumbled (I suggest tomato-basil flavored)
1 tablespoon lemon juice
3 tablespoons pine nuts
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon cayenne pepper

Steps:

Preheat oven to 450.
Unroll pizza crust on a greased baking sheet and shape into a rectangle. Set aside.
Heat oil in a large pan over med-high heat. Add onion and garlic and saute 2-3 minutes.
Add spinach in stages, stirring until wilted. Remove pan from heat and stir in remaining ingredients.
Using a slotted spoon, place filling onto lower half of crust. Pull upper half over filling and crimp edges to seal. With a sharp knife, cut 3 or so small slits in the top for steam.
Bake 15 minutes.
The original recipe calls for brushing with milk and sprinkling parmesan cheese. Sometimes I skip the milk and just sprinkle parmesan and garlic powder on top.

Nutrition Facts : Calories 682.9, Fat 46.2, SaturatedFat 15.4, Cholesterol 25, Sodium 1160.7, Carbohydrate 56.9, Fiber 3.6, Sugar 6.9, Protein 12