Best 2 Spinach And Feta Stuffed Bread Recipes

Indulge in a culinary journey with our delectable Spinach and Feta Stuffed Bread, where tender baby spinach, tangy feta cheese, and aromatic herbs intertwine to create a symphony of flavors. This versatile bread can be enjoyed as an appetizer, main course, or even a delightful snack. Discover the secrets behind this extraordinary dish, from selecting the freshest ingredients to mastering the art of stuffing and baking.

Unravel the culinary secrets of our Spinach and Feta Stuffed Bread, a delectable journey that blends the vibrant flavors of baby spinach, tangy feta cheese, and aromatic herbs. Whether you're hosting a gathering or simply seeking a delightful treat, this versatile bread is sure to tantalize your taste buds. Dive into the detailed recipe, where every step is carefully explained, ensuring success in your culinary adventure. Explore variations such as incorporating sun-dried tomatoes or Kalamata olives for a Mediterranean twist. From preparing the dough to stuffing and baking, this comprehensive guide will empower you to create this exceptional dish in the comfort of your own kitchen.

Let's cook with our recipes!

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

SPINACH AND FETA STUFFED BREAD

Spinach and Feta Stuffed Bread image

This is my version of an old Cooking Light recipe (August 2004)...I discovered it while running at the gym at 6 am, and I'm SO glad I asked for a pen and paper to write it down LOL! This is absolutely a weekly standby for DH and I, and even satisfies his carnivorous appetite. The original recipe calls for golden raisins (I'm not a fan) and 2 T lemon juice.

Provided by smellyvegetarian

Categories Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

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

Tips:

Use fresh spinach for the best flavor and texture. If you only have frozen spinach, thaw it completely and squeeze out any excess water before using.
Use a good quality feta cheese. A salty, tangy feta will give the bread the best flavor.
Don't overstuff the bread. Too much filling will make it difficult to seal the bread and it will be more likely to burst open while baking.
Use a sharp knife to score the top of the bread before baking. This will help the bread rise evenly and prevent it from cracking.
Bake the bread until it is golden brown and the cheese is melted and bubbly. This will take about 25-30 minutes.

Conclusion:

Spinach and feta stuffed bread is a delicious and easy-to-make appetizer or main course. It's perfect for potlucks, parties, or just a quick and easy meal. The combination of spinach, feta cheese, and herbs is always a winner, and the bread is always a crowd-pleaser. So next time you're looking for a new recipe to try, give this spinach and feta stuffed bread a try. You won't be disappointed!