Spinach-Feta Bread

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 143
  • Calories from fat: 23%
  • Fat: 3.7g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.3g
  • Protein: 6.4g
  • Carbohydrate: 21.7g
  • Fiber: 1.2g
  • Cholesterol: 14mg
  • Iron: 1.7mg
  • Sodium: 461mg
  • Calcium: 99mg

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

  1. Thaw dough in refrigerator 12 hours.
  2. Combine feta and next 7 ingredients (feta through egg white) in a bowl.
  3. 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.
  4. Preheat oven to 350°.
  5. Sprinkle Parmesan cheese over the top of the roll. Bake at 350° for 45 minutes or until golden.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spinach-Feta Bread Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy