Spinach And Feta Bread Recipes

Steps:

• In a large microwave-safe bowl, combine spinach and water. Cover and microwave on high for 1-1/2 to 2 minutes or until spinach is wilted, stirring twice; drain and squeeze dry. Add the feta cheese, tomato, onion, mayonnaise, sour cream, garlic, salt and dill weed; set aside., Arrange bread on a baking sheet. Broil 4 in. from the heat for 1-2 minutes or until lightly toasted. Spread each with about 1 tablespoonful spinach mixture. Broil 3-4 minutes longer or until heated through.

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.

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.

Steps:

• Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add spinach, shallots, and garlic; cook and stir until wilted, 2-3 minutes. Remove from the heat; strain off any excess water. Stir in salt and pepper, set aside to cool to room temperature., On a lightly floured surface, unfold puff pastry. Cut each sheet into 4 squares. In a small bowl, combine feta and ricotta; stir in spinach mixture. Spoon cheese mixture diagonally over half of each square to within 1/2 in. of edges. Brush pastry edges with egg. Fold one corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal. Place on parchment-lined baking sheets. Brush remaining egg over pastries; sprinkle with seasoning blend. Bake until golden brown, 25-30 minutes.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine the spinach, feta cheese, mozzarella cheese, processed cheese food, 1/2 the butter, vinegar, garlic powder, salt and pepper. Mix well and set aside.
• Place a layer of phyllo dough into the bottom of a lightly greased 2-quart casserole dish. Spread the spinach and cheese mixture into the dish and top with 4 layers of phyllo dough, spraying each layer with butter-flavored cooking spray. Drizzle the remaining butter over the top.
• Bake at 425 degrees F (220 degrees C) for 20 minutes.

Steps:

• Add the dough ingredients to your bread machine pan in the order listed.
• Set your machine for a 1 lb dough cycle. If your machine has an extras setting, select it.
• Toss the cubed feta with the whole wheat flour. Add to the extras dispenser if your bread machine has one, if not, just set it aside. (It doesn't all fit into the dispenser, so add what will fit, and either mound the rest on top, or set it aside.).
• You have to pay attention to your machine. If it has the extras setting (on my machine, it's 20 minutes into the cycle), when you hear it dispense the cheese, open the lid and add the shredded spinach. If you don't have an extra setting, open the lid and add the spinach and the cheese 20 minutes into the cycle.
• Once the cycle is complete, remove the dough from the machine, form it into a tight ball, cover it with bread machine pan, and let rest for 10 minutes.
• Preheat the oven to 375 degrees.
• Shape the dough into a fat, round loaf. Cover and let rise until doubled, about 45 minutes.
• Brush the top of the loaf with the optional beaten egg. (It gives the finished loaf a nice shiny glaze.).
• Bake 40 to 45 minutes, until the loaf sounds hollow when tapped on the bottom.
• Cool on a wire rack.

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.

Steps:

• 1. Combine olive oil and garlic and set aside.
• 2. Spread one half of pita bread with feta, top with spinach and mozzarella for each.
• 3. Fold over and place on hot sandwich press, brush top with garlic oil.
• 4. Press until golden.
• NB. You can make these in any number of ways - another favourite is salami, tomato, and feta.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spread tomato pesto onto one side of each pita bread and place them pesto-side up on a baking sheet. Top pitas with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese; drizzle with olive oil and season with pepper.
• Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters.