Hearty Spinach And Feta Cheese Bread Recipes

SPINACH AND FETA QUICK BREAD

Steps:

• Preheat oven to 350°F. Lightly grease an 8 1/2-by-4 1/2-inch loaf pan; line with parchment paper, leaving a 2-inch overhang on long sides.
• Whisk together flour, baking powder, salt, and pepper in a bowl. Add feta and spinach; toss to coat. Whisk together oil, buttermilk, and eggs in a second bowl. Add wet ingredients to dry ingredients and stir until combined. Transfer batter to prepared pan.
• Bake until a toothpick inserted into center comes out clean, 55 to 60 minutes. Cool in pan on a wire rack 10 minutes, then use overhangs to remove from pan and transfer to rack; cool completely.

HEARTY SPINACH AND FETA CHEESE BREAD

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.

SPINACH FETA CHEESE BREAD

Steps:

• Preheat oven to 350°F. Spray an 8 1/2-by-4 1/2-inch loaf pan with baking spray. Line with parchment paper that has been cut to fit, leaving a 2-inch overhang on long sides. Set aside.
• Whisk together flour, baking powder, salt, and pepper in a bowl. Add Feta cheese and spinach. Be sure to break the spinach up, almost like crumbling, as you add it to the flour mixture. Toss well to coat.
• Whisk together oil, buttermilk, and eggs in a second bowl. Add wet ingredients to dry ingredients and stir until combined.
• Transfer the thick batter to the prepared loaf pan. The consistency of this bread prior to baking is more a batter than a dough. Bake until a toothpick inserted into center comes out clean, 55 to 60 minutes.
• Cool in pan on a wire rack 10 minutes, then use overhangs to remove from pan and transfer to a rack to finish cooling completely.

SPINACH FETA BREAD (A B M)

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.

FETA-AND-SPINACH BUNS

Steps:

• For the dough: Warm the milk and 1/2 cup water in a medium saucepan over low heat to about 100 degrees F (but no more than 110 degrees F). Remove the saucepan from the heat, and sprinkle the yeast over the liquid. Sprinkle a pinch of the sugar over the top, and let sit without stirring until foamy, about 5 minutes. Then whisk in the butter and egg yolk.
• Whisk together the flour, remaining sugar and salt in a large bowl. Make a well in the center, and stir in the yeast mixture with a wooden spoon until you have a thick, sticky dough. Turn the dough onto a floured work surface, and knead until soft and elastic, about 6 minutes. Shape the dough into a ball.
• Brush the inside of a large bowl with butter. Add the dough ball, turning to coat lightly. Cover the bowl with plastic wrap, trace a circle the size of the dough ball on the plastic and note the time. Let the dough rise in a warm place until doubled in size, about 1 hour 30 minutes.
• Turn the dough out of the bowl, and knead briefly to release excess air. Re-form it into a ball, and return it to the bowl. Lightly butter a large piece of plastic wrap, and lay it on the dough. Cover the entire bowl tightly with the rest of the plastic, and refrigerate for 4 hours or overnight to let the dough proof.
• For the filling: Melt the butter in a medium nonstick skillet over medium heat. Add the chopped shallots, and cook until soft, about 3 minutes. Add the spinach, and cook until it is cooked through and nearly all the liquid has evaporated, 5 to 7 minutes. Remove the skillet from the heat, and stir in the feta, 1/4 cup of the Parmesan, lemon zest, nutmeg, 1/2 teaspoon salt and a few grinds of pepper. Transfer the filling to a medium bowl, and let cool completely. (The filling will firm up a bit, but if it's too warm, it will be difficult to form the buns.)
• To fill and form the buns: Butter a 9-by-13-inch baking pan with 2 tablespoons softened butter. Turn the dough onto a floured work surface, and press it flat. Roll it into a 10-by-18-inch rectangle, with a long side facing you. Spread the filling evenly over the dough, leaving about a 1-inch border on the side opposite you. Sprinkle the remaining 2 tablespoons Parmesan evenly over the filling. Starting from the side facing you, roll the dough up into a tight roll. Lightly brush the 1-inch border with water, and continue rolling to seal the roll. Fold the ends in just a bit, and if any spots look thicker than others, even out the roll with your hands.
• Cut the roll every 1 1/2 inches with a serrated knife, to make 12 buns. Place the buns cut-side down (except for the end pieces) in the prepared pan, spacing them 1 inch apart. Cover them loosely with plastic wrap, and set in a warm place to rise until the buns double in size, leaving no gaps in between, 1 hour 30 minutes to 2 hours.
• For the topping: Stir together the butter, dill, lemon zest and a pinch each of salt and pepper in a small bowl; set aside.
• Position an oven rack in the center of the oven, and preheat to 350 degrees F. Bake the buns until they're golden brown and the tops spring back when pressed lightly, 25 to 30 minutes. Spread the topping evenly over the buns, and return them to the oven until the butter is melted and the topping is fragrant, 5 minutes more. Let them cool in the pan for 10 minutes before serving.

SPINACH & FETA SAUTE

Steps:

• In a large skillet, saute garlic in oil for 1 minute. Add spinach and almonds; saute 2 minutes longer or just until spinach is wilted. Sprinkle with cheese.

SPINACH-FETA CASSEROLE

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.

SPINACH-CHEESE FRENCH BREAD

Steps:

• In a large skillet, saute onion in butter until tender. Remove from heat. Stir in the spinach, cheeses, mushrooms, salt, pepper and hot pepper sauce. Spoon onto bread halves. , Place on an ungreased baking sheet. Sprinkle with Parmesan cheese. Bake at 350° for 10-15 minutes or until cheese is melted.