"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Spinach-Feta Cheese Bread Recipe

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This recipe for Spinach-Feta Cheese Bread, by , is from Feeding The Flock, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patricia Lester
Added: Sunday, March 15, 2009


1 c crumbled feta cheese
1/3 c lite cream cheese
1/2 tsp. dried oregano
1/4 tsp. salt
1 can (14 oz.) artichoke hearts, drained and chopped
1 pkg. (10 oz.) frozen, chopped spinach, thawed, drained and squeezed dry
3 cloves garlic, minced
1 large egg white
1 lb. loaf frozen, white bread dough
cooking spray
2 T grated fresh Parmesan cheese

Thaw dough in refrigerator for 10 hours. Combine first 8 ingredients in bowl. Roll dough into a 16" X 10" rectangle on lightly floured surface. Spread spinach mixture over dough, leaving a 1/2" border. Beginning with a long side, roll up jelly-roll fashion; pinch seam and ends to seal. Place roll, seam side down, on baking sheet coated with cooking spray. Cut 14 diagonal slits into top of roll with sharp knife to make 16 servings. Cover and let rise in warm place for 1 hour or until doubled in size. Sprinkle Parmesan cheese over top of roll and bake at 350 for 45 minutes or until golden.




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