Spinach And Feta Bread Recipes

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FETA-AND-SPINACH BUNS



Feta-and-Spinach Buns image

These soft, savory buns have the flavors of spanakopita, the popular Greek appetizer. Make them for a special brunch or dinner.

Provided by Food Network Kitchen

Categories     side-dish

Time 9h50m

Yield 12 buns

Number Of Ingredients 20

1/2 cup whole milk
2 1/4 teaspoons active dry yeast (one 1/4-ounce package)
2 tablespoons sugar
4 tablespoons unsalted butter, melted, plus more for the bowl and plastic wrap
4 tablespoons unsalted butter, melted, plus more for the bowl and plastic wrap
1 large egg yolk
2 3/4 cups all-purpose flour, plus more for the work surface
1 teaspoon kosher salt
4 tablespoons unsalted butter, plus 2 tablespoons at room temperature for the pan
1/2 small shallot, finely chopped
One 10-ounce bag frozen chopped spinach, defrosted
1/2 cup crumbled feta
1/4 cup plus 2 tablespoons grated Parmesan
1 teaspoon lemon zest
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter, softened
2 tablespoons chopped fresh dill
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper

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.

FETA-SPINACH MELTS



Feta-Spinach Melts image

Spinach and feta cheese top crisp slices of French bread in the festive-looking hors d'oeuvres sent in by Alina Abbott of Mesa, Arizona. "I've made these appetizers for parties, and everyone raves about them," she writes.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 10 servings.

Number Of Ingredients 11

3 packages (6 ounces each) fresh baby spinach, chopped
1 teaspoon water
1/2 cup crumbled feta cheese
1 plum tomatoes, seeded and chopped
1/4 cup finely chopped red onion
3 tablespoons fat-free mayonnaise
3 tablespoons fat-free sour cream
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dill weed
20 slices French baguette (1/2 inch thick)

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.

Nutrition Facts : Calories 100 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 400mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

HEARTY SPINACH AND FETA CHEESE BREAD



Hearty Spinach and Feta Cheese Bread image

Make and share this Hearty Spinach and Feta Cheese Bread recipe from Food.com.

Provided by Stacia_

Categories     Breads

Time 1h15m

Yield 6-12 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
6 ounces crumbled feta cheese
2 1/4 teaspoons active dry yeast
1/4 teaspoon sugar
2 (10 ounce) packages frozen spinach, thawed (this can be done in a microwave)
1/4 teaspoon ground nutmeg
3 3/4 cups unbleached all-purpose flour
2 teaspoons salt

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.

Nutrition Facts : Calories 441.4, Fat 12.5, SaturatedFat 5.6, Cholesterol 26.8, Sodium 1190, Carbohydrate 66.2, Fiber 5.7, Sugar 2.5, Protein 17

SPINACH AND FETA STUFFED BREAD



Spinach and Feta Stuffed Bread image

This bread is just delicious. Sure to be a hit at a spring brunch or a shower. Prep time includes time to rise.

Provided by Cynna

Categories     Breads

Time 2h

Yield 16 serving(s)

Number Of Ingredients 12

1 lb bread dough (can use frozen or your own)
1 cup feta cheese, crumbled
1/3 cup cream cheese
1 teaspoon onion powder
1/2 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper, fresh ground
1 (10 ounce) package frozen spinach, thawed, drained, squeezed dry (chopped)
3 garlic cloves, minced
1 large egg white
2 tablespoons parmesan cheese, grated

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.

Nutrition Facts : Calories 52.9, Fat 4, SaturatedFat 2.6, Cholesterol 14.2, Sodium 173.8, Carbohydrate 1.7, Fiber 0.6, Sugar 0.6, Protein 3

SPINACH AND FETA QUICK BREAD



Spinach and Feta Quick Bread image

This delicious loaf is loaded with healthful spinach and salty feta.

Categories     American     baking     brunch     weeknight meals

Time 1h20m

Yield 1

Number Of Ingredients 10

cooking spray
1 1/2 c. all-purpose flour, spooned and leveled
2 tsp. baking powder
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
6 oz. crumbled feta (about 1 cup)
6 oz. frozen cut spinach (from a 12-ounce bag), crumbled (about 2 cups)
1/2 c. canola oil
1/2 c. buttermilk
2 large eggs

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.

SPINACH FETA BREAD (A B M)



Spinach Feta Bread (A B M) image

This is a hearty, flavorful bread, good enough to eat as a quick snack on it's own. I love hunks of this as a side dish to soups and stews. I used to knead the feta and spinach in by hand after the dough cyle was complete, but this method is a lot easier, and everything gets much more well integrated. [Whole Grain Breads by Machine or Hand - Beatrice Ojakangas]

Provided by dividend

Categories     Yeast Breads

Time 3h15m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 12

2/3 cup water (at room temperature)
1 1/2 teaspoons sugar
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1 teaspoon dried oregano
1 cup bread flour
1 cup whole wheat flour
1 teaspoon yeast
4 ounces feta cheese, cut into 1/4 inch cubes
3/4 cup fresh spinach, shredded
1 teaspoon whole wheat flour
1 egg, beaten

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.

Nutrition Facts : Calories 142.5, Fat 4.8, SaturatedFat 2.2, Cholesterol 31.9, Sodium 260.6, Carbohydrate 19.9, Fiber 2, Sugar 1.3, Protein 5.5

SPINACH-FETA CASSEROLE



Spinach-Feta Casserole image

I use this as a main dish casserole, side dish or as an appetizer--whatever the occasion calls for. If you prefer, you may also add 1 can of rotel tomatoes to the cheese-spinach mixture for a little zing.

Provided by ROMDI

Categories     World Cuisine Recipes     European     Greek

Time 35m

Yield 9

Number Of Ingredients 9

2 (10 ounce) packages frozen chopped spinach
8 ounces crumbled feta cheese
2 cups shredded mozzarella cheese
1 cup cubed processed cheese food
1 cup melted butter, divided
2 tablespoons distilled white vinegar
½ teaspoon garlic powder
salt and pepper to taste
1 (16 ounce) package phyllo dough

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.

Nutrition Facts : Calories 547.7 calories, Carbohydrate 31.8 g, Cholesterol 108.4 mg, Fat 37.7 g, Fiber 1.7 g, Protein 18.6 g, SaturatedFat 22.9 g, Sodium 1164.1 mg, Sugar 2.9 g

SPINACH AND FETA PITA BAKE



Spinach and Feta Pita Bake image

This is great as a party appetizer or a full meal. Tasty, full of flavor and good for you. The crunchy crust is what I really like! You can play with the veggie toppings and cheeses for a great meal that is fast and delicious! Our favorite quick meal!

Provided by Heatherbee

Categories     World Cuisine Recipes     European     Greek

Time 22m

Yield 6

Number Of Ingredients 9

1 (6 ounce) tub sun-dried tomato pesto
6 (6 inch) whole wheat pita breads
2 roma (plum) tomatoes, chopped
1 bunch spinach, rinsed and chopped
4 fresh mushrooms, sliced
½ cup crumbled feta cheese
2 tablespoons grated Parmesan cheese
3 tablespoons olive oil
ground black pepper to taste

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.

Nutrition Facts : Calories 349.9 calories, Carbohydrate 41.6 g, Cholesterol 12.6 mg, Fat 17.1 g, Fiber 6.9 g, Protein 11.6 g, SaturatedFat 3.9 g, Sodium 587.1 mg, Sugar 2.8 g

SPINACH AND FETA STUFFED BREAD



Spinach and Feta Stuffed Bread image

This is my version of an old Cooking Light recipe (August 2004)...I discovered it while running at the gym at 6 am, and I'm SO glad I asked for a pen and paper to write it down LOL! This is absolutely a weekly standby for DH and I, and even satisfies his carnivorous appetite. The original recipe calls for golden raisins (I'm not a fan) and 2 T lemon juice.

Provided by smellyvegetarian

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

13 7/8 ounces refrigerated pie crusts (I use Oops, It's a Fat Free Pizza Crust)
1 tablespoon olive oil
1/2 cup onion, chopped
3 garlic cloves, minced
12 ounces spinach, trimmed
3/4 cup feta, crumbled (I suggest tomato-basil flavored)
1 tablespoon lemon juice
3 tablespoons pine nuts
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon cayenne pepper

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.

Nutrition Facts : Calories 682.9, Fat 46.2, SaturatedFat 15.4, Cholesterol 25, Sodium 1160.7, Carbohydrate 56.9, Fiber 3.6, Sugar 6.9, Protein 12

BREAD MACHINE SPINACH AND FETA BREAD



Bread Machine Spinach and Feta Bread image

Make and share this Bread Machine Spinach and Feta Bread recipe from Food.com.

Provided by Diana Adcock

Categories     Yeast Breads

Time 4h5m

Yield 1 loaf

Number Of Ingredients 9

1 cup water
2 teaspoons butter
3 cups flour
1 teaspoon sugar
2 teaspoons instant minced onion
1 teaspoon salt
1 1/4 teaspoons instant yeast
1 cup crumbled feta
1 cup chopped fresh spinach leaves

Steps:

  • Place all ingredients into the bread machine bowl except the yeast, cheese and spinach.
  • Place yeast in yeast hopper, and with 10 minutes left in the last kneading cycle add spinach and cheese.
  • Walk away!

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