Anyone that knows me knows that I love artichoke hearts. I love them on my pizza, in my salads, and hello artichoke dip! I have some older Cooking Light Special Edition magazines where I found this recipe for spinach feta bread. It uses frozen bread dough, which makes it easy to assemble. If you have never bought frozen bread dough this is the time to give it a try. I use it most often when I make calzones, and this recipe is similar to a calzone. Bridgford is the brand I buy, and it usually comes with three loaves in a package. You can find it in the frozen foods section. Give it a try! Back to the bread....this bread is delicious and makes a perfect dinner paired with a green salad or your favorite soup. It is pretty hearty and filling, and Jack loves it just as much as I do.
Spinach-Feta Bread Recipe
1 (1-pound) loaf frozen white bread dough
1 cup (4 ounces) crumbled feta cheese
1/3 cup (3 ounces) 1/3-less-fat cream cheese
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 (14-ounce) can artichoke hearts, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
3 garlic cloves, minced
1 large egg white *optional
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
Thaw dough in refrigerator 12 hours. I left mine out on the counter for a few hours to bring closer to room temp.
Combine feta and next 7 ingredients (feta through egg white) in a bowl. I left the egg white out since Jack is allergic and you couldn't tell it was missing.
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 (85°), 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.
This makes a decent size loaf of filled bread. The parmesan cheese on the top really adds to the taste and the appearance.
See all that yummy goodness inside? The combination of spinach, artichokes and feta is delicious.
from Cooking Light, December 1999