Easy Spinach Bread Food

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.

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.

SPINACH BREAD DIP

Steps:

• In a large bowl combine soup mix and sour cream. Strain excess water from spinach and add to dip mixture. Stir to combine. Cover with plastic wrap and chill for 2 hours. Slice a circle around top of bread and remove inside and cut into bite sized pieces. Fill hole with spinach dip. Cut other bread loaf into cubes and serve with dip.

QUICK AND EASY SPINACH BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with non-stick cooking spray.
• Heat olive oil in a skillet or frying pan over medium heat. Add garlic and saute until soft, about two minutes. Add spinach and cook until liquid has evaporated. Stir in salt, pepper, Parmesan and garlic powder. Remove from heat and let cool.
• On a lightly floured surface, roll out pizza crust into a 10x14 inch rectangle. Spread spinach mixture and mozzarella cheese on top of dough. Starting from on end, roll up the crust to make one large loaf. Pinch seam to seal. Place loaf onto prepared baking sheet.
• Bake in preheated oven for 20 to 25 minutes, until golden brown.

SPINACH AND ARTICHOKE GARLIC BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a medium bowl, mix together the cream cheese, sour cream, 1 cup mozzarella, the Parmesan, garlic, red pepper flakes, salt, and black pepper. Fold in the spinach and artichoke hearts.
• Set the French bread on the prepared baking sheet, cut side up. Spread the spinach artichoke mixture over both halves of the bread. Top with the remaining 2 cups of mozzarella.
• Bake the garlic bread for 8-10 minutes, until the cheese is melted. Turn the broiler to high and broil for 1-2 minutes, until golden and bubbling.
• Let the garlic bread cool for about 5 minutes, then slice and serve.
• Enjoy!

SPINACH DIP IN A BREAD BOWL

Steps:

• In a large bowl, combine first six ingredients. Chill for at least 1 hour. Cut a 1-1/2-in. slice off the top of the loaf; set aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the slice from the top of the loaf and the bread from inside into bite-sized pieces. , Fill the shell with dip; set on a large platter. Arrange the bread pieces and vegetables around it and serve immediately.

QUICK AND EASY SPINACH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine spinach, cream cheese, mushroom soup and 1/2 of the fried onions; mix well. Transfer mixture to a 2 quart casserole dish and sprinkle with remaining fried onions.
• Bake for 20 minutes, or until heated through.

BAKED SPINACH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
• Clean spinach thoroughly. Remove all excess water. Chop spinach. Arrange spinach and flour in layers, nestle beaten eggs about midway between the layers.
• Combine cheese and bread crumbs. Mix in optional parsley, if desired. Sprinkle over top of spinach. Mix butter or margarine, milk, salt and pepper. Pour over all ingredients. Bake at 350 degrees F (175 degrees C) oven for 50 minutes to one hour.

SPINACH APPETIZERS

Steps:

• In a large bowl, mix together chopped spinach, dry bread stuffing mix, eggs, Parmesan cheese, onion, butter and Cheddar cheese. Cover and chill in the refrigerator approximately 30 minutes.
• Drop the mixture by rounded spoonfuls onto a lightly greased large baking sheet. Place baking sheet in the freezer approximately 1 hour.
• When ready to bake, allow the balls to partially thaw, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
• Bake the balls in the preheated oven 20 to 25 minutes, or until lightly browned.

EASY SPINACH BREAD DIP

Steps:

• Cut the top off the cob loaf and keep to use as a lid when serving.
• Core the inside of the loaf in pieces to use as dippers.
• Mix ingredients together in a bowl then blend slightly with a bamix style mixer.
• Refrigerate overnight.
• Place cored loaf on a serving platter.
• Pour dip into the loaf.
• Place bread dippers around the loaf ready to use.
• Put the bread lid on the loaf and serve.

SPINACH FLATBREADS

Steps:

• In a small skillet, saute onion in 2 teaspoons oil until tender; set aside., Place pitas on an ungreased baking sheet; brush with remaining oil. Layer with spinach, onion and cheese. Sprinkle with pepper. Bake at 425° for 6-8 minutes or until cheese is melted.

EASY SPINACH CASSEROLE

Steps:

• Thaw spinach and squeeze out water. Soften cream cheese.
• In a mixing bowl, combine spinach, cream cheese and seasoning salt. Mix well and spoon into 2 quart casserole dish.
• Sprinkle with bread crumbs and bake at 350 degrees F (175 degree C) for 20 minutes.

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.

SPINACH-CHEESE BREAD

Steps:

• Heat oven to 350°F. Grease bottom and sides of 9x5-inch loaf pan with shortening.
• In large bowl, stir together all ingredients except spinach thoroughly; beat with spoon 1 minute. Stir in spinach. Pour into pan.
• Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to cooling rack.

TOMATO SPINACH BREAD

Steps:

• For plain dough, in a large bowl, dissolve yeast in warm water. Add butter, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a firm dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight., For spinach dough, puree cold water and spinach in a food processor. In a large bowl, dissolve yeast in warm water. Add butter, salt, 2 cups flour and spinach mixture; beat until smooth. Add enough remaining flour to form a firm dough., Turn onto a lightly floured surface. With lightly floured hands, knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight., For tomato dough, in a large bowl, dissolve yeast in warm water. Add butter, salt, tomato paste and 2 cups flour; beat until smooth. Add enough remaining flour to form a firm dough., Turn onto a lightly floured surface. With lightly floured hands, knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight., Punch down each dough and divide in half; cover. On a lightly floured surface, roll out one portion of each dough into a 10-in. x 8-in. rectangle. Place a rectangle of spinach dough on plain dough; top with tomato dough. Roll into a 12-in. x 10-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under., Place seam side down on a greased baking sheet. Repeat with remaining dough. Cover and let rise in a warm place until doubled, about 30 minutes., With a sharp knife, make three shallow diagonal slashes across the top of each loaf. Beat egg white and cold water; brush over loaves. Bake at 350° for 35-45 minutes or until golden brown. Remove to wire racks to cool.