Spinach-Feta Bread

recipe

Yield:

16 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 143
Caloriesfromfat 23 %
Fat 3.7 g
Satfat 2.2 g
Monofat 1 g
Polyfat 0.3 g
Protein 6.4 g
Carbohydrate 21.7 g
Fiber 1.2 g
Cholesterol 14 mg
Iron 1.7 mg
Sodium 461 mg
Calcium 99 mg

Ingredients

1 (1-pound) loaf frozen white bread dough
1 cup (4 ounces) crumbled feta cheese
1/3 cup (3 ounces) 1/3-less-fat cream cheese
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 (14-ounce) can artichoke hearts, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
3 garlic cloves, minced
1 large egg white
Cooking spray
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese

Preparation

Thaw dough in refrigerator 12 hours.

Combine feta and next 7 ingredients (feta through egg white) 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 (85°), 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.

December 1999
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