Spinach-Feta Bread Recipe
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 This recipe for Spinach-Feta Bread, by Gina Rainelli, is from Cooking with Mary,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Gina Rainelli
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (1 pound) loaf frozen white bread dough
1 cup (4 oz.) crumbled Feta cheese
1/3 cup (3 oz.) 1/3 less fat cream cheese
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 (14 oz) can artichoke hearts, drained and chopped
1 (10 oz) package frozen chopped spinach, thawed, drained and squeezed dry
3 cloves garlic, minced
1 large egg white
cooking spray
2 tablespoons (1/2 oz) grated fresh Parmesan cheese
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Directions: |
Directions:1) Thaw dough in refrigerator or according to package directions.
2) Combine Feta and next 7 ingredients (Feta through egg whites) in a bowl.
3) Roll dough into a 16x10 inch rectangle on a lightly floured surface. Spread spinach mixture over dough, leaving a 1.5 inch border. Beginning with the long side, roll up jelly-roll fashion. Pinch seams and ends to seal. Place roll, seam side down, on a baking sheet coated with cooking spray. Cut diagonal slits in top of the roll using a sharp knife. Cover and let rise in a warm place 1hr or until double in size.
4) Preheat oven to 350 degrees.
5) Sprinkle parmesan over the top of the roll. Bake at 350 degrees for 45 minutes or until golden brown. |
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Number Of
Servings: |
Number Of
Servings:16 |
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