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Spinach-Feta Bread

Spinach-Feta Bread

Cooking Light DECEMBER 1999

  • Yield: 16 servings (serving size: 1 slice)

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.

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
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Spinach-Feta Bread recipe

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