Best Spinach Bread Pudding With Lemon And Feta Recipes

Spinach Bread image

Provided by Emeril Lagasse

Time 5h30m

Yield 1 loaf

Number Of Ingredients 12

3/4 cup warm water (110 to 115)
1 teaspoon honey
2 teaspoons kosher salt
1 tablespoon dry active yeast
1/4 cup plus 1 1/2 teaspoons extra-virgin olive oil, in all
3 1/2 cups whole wheat flour
2 pounds fresh spinach (weighed before cleaning, please remove stem and clean thoroughly, then thinly slice the leaves)
2 cups finely chopped onions
1 teaspoon chopped garlic
1 teaspoon ground cumin
2 tablespoons lemon juice
1/2 cup crumbled Feta cheese

Steps:

Preheat oven to 375 degrees. In a bowl combine water, honey, 1 teaspoon of the salt, and sprinkle the yeast over the top. Set aside to foam. Then whisk in 2 tablespoons of olive oil, then sift 1 cup of flour and mix well. Set aside for 1 hour, or until it has a sponge-like texture.
Meanwhile, in a medium skillet, heat 2 1/2 tablespoons olive oil and saute onions until tender, about 5 minutes. Then add the garlic, cumin, and remaining salt to the onions. Stir in the spinach, in small batches, and cook until the spinach is soft. Pour on the lemon juice. Drain spinach in a colander and reserve the cooking liquid. In a large bowl, place 2 cups of the remaining flour, making a well in the center of the flour. Pour the spongy mixture into the well. Knead for 10 minutes, adding enough of the cooking liquid to make it pliable yet firm. Transfer to a oiled bowl, cover with plastic wrap and let rise for 2 hours. Then add the feta cheese to the dough and knead for 1 minute. Add the spinach mixture, sprinkle with the remaining flour, and mix together quickly. The dough is supposed to be moist and loose, don't knead again. Form into a oblong loaf and place the dough on a well oiled baking sheet. Cover lightly with plastic wrap and let proof for 1 hour. Bake the bread for 20 minutes, then reduce the heat to 350 degrees and cook for another 30 minutes.

SPINACH BREAD PUDDING WITH LEMON AND FETA image

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil, plus more for greasing the dish
8 ounces whole wheat bread, cut into 1/2-inch cubes
5 ounces baby spinach, finely chopped
1/2 cup crumbled feta cheese
2 teaspoons Dijon mustard
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
6 large eggs, beaten
2 cups milk
Kosher salt and freshly ground pepper
1 teaspoon chopped oregano

Steps:

Preheat the oven to 350°. Lightly oil a medium baking dish. Spread the bread cubes on a baking sheet and bake for about 10 minutes, until dry but not browned. Let cool, then transfer to a large bowl. Stir in the spinach and 1/4 cup of the feta. In another bowl, whisk 2 tablespoons of the olive oil with the mustard, lemon zest and lemon juice. Add the eggs and beat until blended. Add the milk and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Pour the egg mixture over the bread cubes and stir until they are evenly moistened. Transfer the bread mixture to the baking dish and let stand at room temperature for 2 hours or refrigerate overnight. Sprinkle the remaining feta on the bread pudding and bake in the center of the oven until risen and set, about 40 minutes. Turn on the broiler. Drizzle with the remaining 1 tablespoon of oil and broil until the bread pudding is golden and crispy on top, about 2 minutes. Scatter the oregano on top, cut into squares and serve.

Spinach, Mushroom and Feta Bread Pudding image

Provided by Daily Inspiration S

Time 1h

Number Of Ingredients 14

2 c whole milk
5 large eggs
1 tsp salt
freshly ground black pepper to taste
8 c day-old french or italian bread, roughly torn into 1 1/2 inch cubes
3 Tbsp olive oil
1 large onion, diced
10 oz mushrooms, sliced
2 large cloves garlic, minced
1 pkg 10-oz pkg. frozen leaf spinach, thawed and squeezed very dry
6 oz feta cheese, crumbled
1 Tbsp fresh thyme leaves, finely chopped
nonstick vegetable spray
1/4 c asiago cheese, grated

Steps:

1. In a large bowl, beat the eggs, milk, salt and pepper. Stir in the bread cubes, coating evenly. Let stand until the liquid is absorbed -- approx. 15 minutes.
2. Preheat the oven to 350 degrees F. Heat a 10-inch cast-iron skillet over medium high heat until hot. Add oil and onions - saute until golden. Stir in mushrooms and saute until mushrooms are wilted - stirring occasionally. Add the garlic, cooking for 1 minute, then adding spinach. Let cool slightly.
3. Gently fold in the mushroom mixture, feta and thyme into the bread crumbs.
4. Wipe the skillet clean and spray with cooking spray. Add the mixture back into the skillet and bake for approximately 40 minutes until brown on top and done.

SPINACH BREAD PUDDING WITH LEMON AND FETA image

Categories Egg Brunch

Yield 8 servings

Number Of Ingredients 10

3 Tbsp, EVOO
8 oz whole wheat bread, cut into ½ inch cubes
5 oz baby spinach, finely chopped
½ cup crumbled feta cheese
2 Tsp Dijon mustard
½ tsp finely grated lemon zest
1 Tbsp lemon juice
6 large eggs, beaten
2 cups of milk
1 tsp chopped oregano

Steps:

1. Preheat the oven to 350 degrees. Lightly oil a medium baking dish. Spread the bread cubes on a baking sheet and bake for about 10 minutes, until dry but not browned. Let cool, then transfer to large bowl. Stir in spinach and ¼ cup of the feta. 2. In another bowl, wisk 2 Tbsps of Olive oil with the mustard, lemon zest and juice. Add the eggs and beat until blended. Add the milk and then season with salt (1 tsp) and pepper. Pour the egg mixture over the bread cubes and stir until they are evenly moistened. Transfer the mixture to a baking dish. Let stand for 2 hrs or refrigerate overnight. 3. Sprinkle the remaining feta on the bread pudding and bake in the center of the oven until risen and set, about 40 minures. Turn on the broiler. Drizzle with the remaining 1 Tbsp olive oil and brain until crispy and golden on top, about 2 minutes. Scatter the oregano on top, cut into squares and serve 240 cal, 14 gm fat, 4 gm sat fat, 20 gm carbs, 3 gm fiber, 11. 5 gm protein