Spinach Twist Recipes

Steps:

• Measure ingredients in to pan in the order typed. Select Dough cycle.
• Meanwhile make the filling. Wash spinach, shaking off excess water. Remove stems. Wilt in microwave, uncovered, at High temp for 2 or 3 minutes, stirring at half time. Squeeze out excess moisture and allow to cool. (if you use frozen make sure it is the chopped spinach).
• In a medium size bowl, gently mix together the spinach, butter, garlic, parmesan cheese and oregano.
• Remove dough onto a lightly floured surface, cover with a towel and let rise for 10 to 15 minutes. Roll out to a 18 X 15" rectangle.
• Spread filling mixture on dough to within 1/2" of the edges. Sprinkle with Feta cheese and the olives. Starting at long side, Tightly roll up like a jellyroll. Pinch seams to seal. Cut in half length wise with scissors to prevent crushing. Twist the sides together with the filling facing up -- Like twisting 2 strands of rope. Keeping the filling side up place in a Prepared tube pan. (lightly greased pan).
• Cover and allow to rise in a warm draft free area for 46 to 60 minutes. Or till about double in size. Brush with egg wash then sprinkle the parmesan cheese on it.
• Bake in a preheated oven 375°F for 45 to 55 minutes or until the bread sounds hollow when tapped on bottom.
• Note: To use frozen chopped spinach drain real well and pat dry on paper towels.

Steps:

• Heat olive oil in a saucepan over medium heat; add spinach and turn using tongs, until coated with oil. Cook, while turning, until just wilted, about 4 minutes. Add chicken broth, golden raisins, garlic powder, black pepper, and Parmesan cheese. Cook and stir spinach mixture until cheese is melted and raisins are plump, 1 to 2 minutes.

Steps:

• Place spinach in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes or until limp. Drain well and set aside. In a small skillet, saute onions and garlic in 1 tablespoon butter until tender; transfer to a bowl. Stir in the Parmesan cheese, basil, oregano and spinach; set aside., In a large bowl, combine the contents of the roll mix and yeast packets; beat in the warm water, egg and 2 tablespoons butter until dough pulls away from sides of bowl. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest for 5 minutes. , Divide dough in half. Roll each portion into a 12-in. x 10-in. rectangle. Melt the remaining butter; brush over dough. Spread spinach mixture over dough to within 1/4 in. of edges. Fold each rectangle in half lengthwise; pinch seams to seal. Cut each rectangle into twelve 1-in.-wide strips. , Twist strips and place on baking sheets coated with cooking spray. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 375° for 12-16 minutes or until golden brown. Serve warm. Refrigerate leftovers.

Steps:

• Heat the olive oil in a skillet over medium high heat, and saute the onion until tender. Stir in the tomatoes and spinach, and continue cooking until the spinach is wilted. Season with salt and pepper. Stir in the Roquefort cheese, and allow to melt slightly before serving.