Best Spinach And Feta Bread Recipes

BREAD MACHINE SPINACH AND FETA BREAD

Steps:

• Place all ingredients into the bread machine bowl except the yeast, cheese and spinach.
• Place yeast in yeast hopper, and with 10 minutes left in the last kneading cycle add spinach and cheese.
• Walk away!

SPINACH AND FETA STUFFED BREAD

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.

SPINACH, MUSHROOM AND FETA BREAD PUDDING

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.

POTATO BREAD STUFFING WITH BABY SPINACH AND FETA CHEESE

Steps:

• Preheat the oven to 375 F. In a large stockpot, heat olive oil, then add onions, celery, carrots and garlic. Cook for 10 minutes or until mixture is semisoft. Stir in sage and thyme. Add baby spinach and cook until wilted, about 5 minutes. Pour the mixture into a large bowl and add potato bread, feta cheese and parsley. Combine chicken broth and eggs, and whip. Pour liquid into vegetable mixture, and mix until all the ingredients are blended. Use nonstick spray or parchment paper to line two 9 x 13-inch pans and pour in the stuffing. Bake for 40 to 45 minutes. Garnish with your favorite herb. Makes 12 servings.

HEARTY SPINACH AND FETA CHEESE BREAD

Steps:

• Warm 1/4 cup of the reserved spinach liquid to just above 100F (105 to 115, ideally).
• Stir the yeast and sugar into the warm spinach liquid, let stand until foamy, 10 minutes.
• Add remaining 1/2 cup spinach liquid, feta cheese, oil, spinach, and nutmeg and stir thoroughly.
• Mix the flour and salt and stir into the spinach mixture.
• Knead on a floured surface or in a Mixmaster until dough is well marbled, 8 to 10 minutes. Add more flour, if the dough is sticky, but it is okay if it is slightly moist. Place the dough in an oiled bowl, cover tightly with plastic wrap, and let rise until doubled, 1-1/4 to 1-1/2 hours.
• The dough may be even wetter after rising because of the spinach. Pour the dough onto a well-floured work surface and flour the top of the dough if necessary. Shape into a loaf and place on a lightly oiled bread pan. Cover with a towel and let rise until doubled, about 45 minutes.
• Preheat oven to 425°F Bake for 10 minutes, then reduce the heat to 400F and bake the loaf 30 to 35 minutes.
• Cool completely on a rack.

POTATO BREAD STUFFING WITH BABY SPINACH AND FETA CHEESE

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.

SPINACH AND FETA STUFFED BREAD

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.

SPINACH BREAD PUDDING WITH LEMON AND FETA

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

SPINACH AND FETA BREAD

Steps:

• The night before In a large bowl combine, bread flour water and yeast beat until well mixed Cover with plastic wraipand let sit for 12-16 hours. Next Day In a saucepan, place 15mls oil and add spinach and saute until cooked ctirring continuously. Place on paper towel. Use hands to press down on spinach to squeeze out liquid and set aside. Combine night before mixture with water and mix with spoon. Add rye and whole wheat flours and mix until smooth. Add salt and instant yeast and stir until well blended. Let mix sit uncovered 10 mins. Add bread flour 1/2 cup at a time until mixture becomes too hard to mix. Turn dough on to a floured surface and knead in remaining flour. Use just enough flour to make dough slightly sticky. Knead dough for 10 mins. Let dough rest for about 5 mnins. Flatten dough a little and knead in cooked spinach and cheese until incorporated. (don't worry if spinach is clumped together, it will break up during kneading. Put a little oil in a clean large bowl.Place dough in bowl and turn over till lightly coated on all sides. Cover with plastic wrap and let rest for 2 hours or until double in bulk. Turn dough out onto a flat surface and cut in half. Shape into 2 round loaves and plkace on cornmeal covered piece of parchment paper. Sprinkle top of dough with little whole wheat flour. Cover loaves with plastic wrap and let rest for 1 hour About 45 mins before baking place a baking stone in oven and a cast iron skillet on the floor of the over or on lowest rack. (If using baking sheet instead of baking ston. do not place baking sheet into oven beforehand. Heat over to 425. Score tops of loaves and place in oven. Pour 250 mils boiling water into hot cast iron skillet and close oven door. Bake for 35 mins or until loaves sound hollow when tapped on the bottom.

SPINACH BREAD PUDDING WITH LEMON AND FETA

Steps:

• Preheat the oven to 350 degrees F. 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.