Easy Spinach Bread Recipes

SPINACH-STUFFED BREAD

Steps:

• Thaw bread dough according to package directions; let rise until doubled. Meanwhile, in a skillet, saute onion and garlic in oil until tender. Stir in spinach. , On a lightly floured surface, roll dough into a 14x10-in. rectangle. Spread the spinach mixture to within 1/2 in. of edges; sprinkle with cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a baking sheet coated with cooking spray; tuck ends under. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack; let stand for 10 minutes before slicing. Serve warm.

EASY SPINACH BREAD

Steps:

• Preheat oven to 350.
• Put butter, garlic, spinach, mayonnaise, and parmesan into a medium bowl and stir to mix well.
• Spread spinach mix onto bread halves and top with mozzarella cheese.
• Place bread onto a baking pan and bake for 8 minutes then broil for 2 minutes or until cheese is browned and bubbly.
• Slice into small pieces and serve hot.

QUICK AND EASY SPINACH BREAD

Steps:

• Preheat oven to 350 degrees.
• Spray a baking sheet with non-stick cooking spray.
• In a large skillet heat olive oil over medium heat.
• Cook garlic until soft, do not brown.
• Add spinach and cook for 1 minute.
• Stir in salt, pepper, and Parmesean.
• Remove from heat and cool.
• On a lightly floured surface roll out pizza dough to a 10 x 14"rectangle.
• Evenlly spread out spinach mixture and sprinkle with mozzarella or mozzarella/feta mixture.
• Roll up the crust to make one large loaf.
• Pinch seam to seal Place loaf on baking sheet.
• Bake for 20-25 minutes until golden brown.

SPINACH BREAD

Steps:

• Preheat oven to 375 degrees. In a bowl combine water, honey, 1 teaspoon of the salt, and sprinkle the yeast over the top. Set aside to foam. Then whisk in 2 tablespoons of olive oil, then sift 1 cup of flour and mix well. Set aside for 1 hour, or until it has a sponge-like texture.
• Meanwhile, in a medium skillet, heat 2 1/2 tablespoons olive oil and saute onions until tender, about 5 minutes. Then add the garlic, cumin, and remaining salt to the onions. Stir in the spinach, in small batches, and cook until the spinach is soft. Pour on the lemon juice. Drain spinach in a colander and reserve the cooking liquid. In a large bowl, place 2 cups of the remaining flour, making a well in the center of the flour. Pour the spongy mixture into the well. Knead for 10 minutes, adding enough of the cooking liquid to make it pliable yet firm. Transfer to a oiled bowl, cover with plastic wrap and let rise for 2 hours. Then add the feta cheese to the dough and knead for 1 minute. Add the spinach mixture, sprinkle with the remaining flour, and mix together quickly. The dough is supposed to be moist and loose, don't knead again. Form into a oblong loaf and place the dough on a well oiled baking sheet. Cover lightly with plastic wrap and let proof for 1 hour. Bake the bread for 20 minutes, then reduce the heat to 350 degrees and cook for another 30 minutes.

SPINACH BREAD

Steps:

• Preheat oven to 350 degrees.
• In a skillet melt butter, add onion and garlic, saute until clear. Add spinach, salt, pepper, cheddar cheese and cook on low until cheese has just melted. Spread on French bread.
• Spread mozzarella or parmesan cheese over the top then sprinkle with cooked bacon, if desired. Place on cookie sheet and bake until cheese is melted and bread begins to brown around the edges.

ITALIAN RUSTIC SPINACH BREAD

Steps:

• Lightly spoon flour into measuring cup and level off.
• In large bowl, combine flour, sugar, salt and yeast.
• Add warm water and oil, mix well with fork.
• Turn dough out onto lightly floured board and knead at least 10 minutes until smooth.
• Spray a bowl with cooking spray and place dough inside, and cover with plastic wrap and cloth towel.
• Let rise in warm place (80-85F) for 30-40 minutes.
• Sprinkle ungreased cookie sheet with cornmeal.
• Punch down dough and cover with inverted bowl, and rest for 15 minutes.
• Divide dough into two loaves.
• Roll out one loaf at a time into approximately 12"x14" and spread spinach mixture evenly all over surface.
• Roll up tightly tucking in sides and set aside on a cookie sheet that is lightly covered with cornmeal. Cover with plastic wrap and cloth towel.
• Let loaves rise for another 30-40 minutes.
• Heat oven to 375°F.
• With a sharp knife cut several deep diagonal slits on top of each loaf.
• Brush tops with beaten egg white.
• Bake for 25-35 minutes or until loaves sound hollow when lightly tapped.
• Cool slightly and serve warm.
• Note: For freezing, cool completely and wrap in aluminum foil. Reheat in oven at 350F for 15 minutes.
• Filling Directions:.
• Place thawed spinach in large frying pan over low flame.
• Mix in the balance of ingredients and continue cooking for 8-10 minutes.
• Cool.
• With your hands, squeeze out as much liquid as you can and set aside.

NO CARB SPINACH BREAD

Steps:

• There are two ways to make this: in a glass baking dish or tripling the recipe and baking it in a loaf pan.
• It takes longer to cook in the loaf pan, but you end up with a whole loaf of bread that you can slice and freeze.
• Preheat oven to 400°F.
• Butter an 8x8-inch glass baking dish.
• Mix together spinach, eggs, and garlic.
• Season with salt and pepper.
• Pour into prepared pan.
• Bake for 15 minutes or until mixture has set.
• Allow to cool slightly.
• Cut into 4 squares.
• Use a spatula to remove squares from pan.
• Refrigerate or freeze until ready to use.
• To make a whole loaf of this bread, triple the ingredients and pour into a well buttered loaf pan.
• Place loaf pan on a baking sheet and bake for 1 hour and 15 minutes at 350°F.

SPINACH BREAD

Steps:

• Cook spinach as directed on package. Drain very well.
• Saute onions in butter in skillet.
• Mix in spinach, mushrooms, cheeses (except parmesan), and all other ingredients. Spread on bread.
• Sprinkle parmesan on top.
• Bake at 350 for 10 to 15 minutes.