FETA-AND-SPINACH BUNS
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
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 AND FETA STUFFED BREAD
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
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
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
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 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 FETA BREAD (A B M)
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
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
HEARTY SPINACH AND FETA CHEESE BREAD
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
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
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
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
QUICK AND EASY SPINACH BREAD
This is a wonderful, easy bread. Great for a cookbout. It is good with an Italian meal or if you use the Feta Cheese with a Greek Meal
Provided by mandabears
Categories Quick Breads
Time 35m
Yield 1 loaf
Number Of Ingredients 7
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.
BREAD MACHINE SPINACH AND FETA BREAD
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
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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