Potato Bread Stuffing With Baby Spinach And Feta Cheese Recipes

SPINACH AND FETA STUFFED BREAD

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.

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.

POTATO BREAD STUFFING WITH BABY SPINACH AND FETA CHEESE

Steps:

• Pre-heat the oven to 375F.
• In a large stock pot, heat olive oil, then add onions, celery, carrots and garlic. Cook for 10 minutes or until mixture is semi-soft. Stir in sage and thyme. Add baby spinach and cook until wilted, about 5 minutes.
• Combine chicken broth and eggs, and whip. Pour liquid into vegetable mixture and mix until all ingredients are blended.
• Use non-stick spray on two 9x13-inch pans and pour in the stuffing. Bake for 40-45 minutes.