Spinach-Feta Bread
Spinach-Feta Bread Recipe
Ingredients
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
Cooking spray
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
Preparation
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.
from Cooking Light, December 1999
that sounds amazing! yet another recipe i'm gonna have to try.
ReplyDeleteyou're like THE domestic goddess! i'm so jealous.
ReplyDeleteI made this a few days ago. Everyone loved it. My husband liked it so much he asked me to make it for dinner again the next night. Thanks for the great recipe.
ReplyDelete