Best 2 Spinach And Feta Stuffed Bread Recipes

Spinach and feta stuffed bread is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's perfect for a quick and easy meal, or as a special treat for guests. The combination of spinach, feta cheese, and bread creates a flavorful and satisfying dish that is sure to please everyone at the table.

Here are our top 2 tried and tested 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: Fresh spinach has a more vibrant flavor and color than frozen spinach. If you're using frozen spinach, be sure to thaw it and squeeze out any excess water before using.
Don't overcook the spinach: Overcooked spinach will be mushy and lose its flavor. Cook it just until it is wilted, about 2 minutes.
Use a good quality feta cheese: Feta cheese is a key ingredient in this recipe, so it's important to use a good quality cheese. Look for a feta cheese that is creamy and flavorful.
Don't be afraid to add more seasonings: This recipe is a good starting point, but feel free to add more seasonings to taste. Some good options include garlic powder, onion powder, paprika, and oregano.
Let the bread cool before slicing: This will help to prevent the bread from falling apart.

Conclusion:

Spinach and feta stuffed bread is a delicious and easy-to-make appetizer or snack. It's perfect for parties or potlucks, and it's also a great way to use up leftover spinach. With its vibrant flavors and creamy texture, this bread is sure to be a hit with everyone who tries it.