SPINACH-CHEESE BREAD
Bisquick® mix stirs up into a tasty savory quick bread. Serve it alongside soup, salad or meat, or nibble on it as a delicious snack.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h45m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Grease bottom and sides of 9x5-inch loaf pan with shortening.
- In large bowl, stir together all ingredients except spinach thoroughly; beat with spoon 1 minute. Stir in spinach. Pour into pan.
- Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to cooling rack.
Nutrition Facts : Calories 160, Carbohydrate 17 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Slice, Sodium 470 mg, Sugar 0 g, TransFat 1 g
SPINACH AND CHEDDAR BREAD
This makes a tasty and pretty-looking loaf. You could use the dough to make 12 rolls and bake them for around 20 minutes. Prep time does not include rising time.
Provided by Kitzy
Categories Yeast Breads
Time 1h
Yield 1 loaf
Number Of Ingredients 12
Steps:
- In a large bowl mix together the flour, sugar, salt, yeast, caynenne pepper and mustard powder. Rub in the butter with your fingertips until it resembles breadcrumbs.
- Stir in the cheese, seeds and spinach and mix well.
- Add around 300ml warm water and knead well for 10 minutes on a flourered surface.
- Place in a greased loaf tin, cover and leave in a warm place until doubled in size (about an hour).
- Preheat the oven to 220C/Gas 7. Brush the top of the loaf with beaten egg and bake for around 35 minutes or until golden brown.
Nutrition Facts : Calories 3214.1, Fat 126.1, SaturatedFat 52.3, Cholesterol 388.4, Sodium 3552.9, Carbohydrate 401.7, Fiber 27.1, Sugar 10, Protein 123.8
LOW CARB SPINACH-CHEESE "BREAD"
Makes a great sandwich wrapper. Make thick or thin, depending on your desires. Stays flexible, yet is sturdy enough to stand up to fillings. Add herbs or spices to vary the flavor - caraway seeds give the illusion of a rye type bread. My favorite way is to make thin for a wrap, seasoned with some garlic and cayenne pepper.
Provided by Sheynath
Categories Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Thaw spinach, then squeeze out as much liquid as you can. Place the dry spinach in a bowl and break up into small clumps.
- Preheat oven to 350. Line a baking sheet or pan with parchment paper, or spray well with non-stick spray.
- Add remaining ingredients to spinach and stir to break up the spinach into small pieces and combine the ingredients well.
- Spread batter evenly into prepared baking pan.
- Bake about 20 minutes, or until dry and turning golden brown.
- Remove from oven, loosen from parchment paper, let cool. Cut into desired serving sized pieces.
- I usually use a cookie sheet that measures 10x13, the batter spreads out to about 1/4 inch in this pan. When it is cooked it makes a thickish wrapper that can be rolled up around whatever ingredients. You can use a smaller pan to have thicker "bread" if desired.
- Keeps well in a plastic bag for a couple of days. I have never had enough to last longer than that, it usually gets eaten by the second day.
SPINACH-CHEESE BREAD ROLLS
Prepare your favorite recipe for a 1 pound white bread dough for this, make in your bread machine or on a stand mixer, or if you are one of those people that do not have experience in dough-making just go and purchase a loaf of frozen store-bought bread dough and thaw according to package directions....no shaping for these rolls, the dough is stuffed, rolled, sliced like sweet roll dough and baked in muffin tins. The dough for this recipe must have had it's first rise and punched down. Prep time does not include preparing the dough. Mozzarella or provolone cheese can be subbed for the Monterey Jack.
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 1h25m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Spray 15 muffin tins with nonstick cooking spray.
- Roll out prepared dough on a very lightly floured surface into a 15x9-inch rectangle (if the dough is difficult to handle, cover with a clean towel and let rest for 5-8 minutes).
- Position your dough so the long edge runs parallel to the edge of your work surface.
- In a bowl combine the spinach, both cheeses, green onions, dill weed, garlic powder and black pepper; combine well.
- Sprinkle the spinach mixture evenly over the dough to within 1-inch of the long edges.
- Starting at the long edge roll up tightly.
- Pinch the long seam closed with fingers.
- Using a serrated knife cut the rolls into 1-inch slices.
- Place each roll into a muffin cup.
- Cover with a clean tea towel, and let rise in a warm place for about 30-35 minutes, or until the rolls are slightly puffy.
- Set oven to 375 degrees.
- Bake for about 25 minutes or until golden brown.
- Delicious!
Nutrition Facts : Calories 55.9, Fat 4, SaturatedFat 2.6, Cholesterol 13.4, Sodium 138.9, Carbohydrate 1.7, Fiber 0.7, Sugar 0.7, Protein 3.8
SPINACH AND CHEESE FLATBREAD
Provided by Food Network Kitchen
Time 2h45m
Yield 6-8 servings
Number Of Ingredients 10
Steps:
- Combine 1 cup warm water (110 degrees F), the sugar and yeast in a large bowl. Let stand until foamy, about 5 minutes. Add 1 tablespoon olive oil, the flour and fine salt; stir to form a sticky dough. Turn out onto a floured surface and knead until smooth, about 10 minutes, dusting with flour.
- Brush a large bowl with olive oil; add the dough, loosely cover with plastic wrap and set aside until doubled in size, about 1 hour, 30 minutes.
- Brush a rimmed baking sheet with olive oil. Stretch the dough on the baking sheet. Cover with a towel; set aside until doubled, 30 minutes.
- Preheat the oven to 475 degrees F. Scatter the cheese, bell pepper and scallion whites over the dough. Bake until the crust is golden, 15 to 18 minutes. Toss the spinach and scallion greens with the remaining 1/2 tablespoon olive oil and the sea salt. Sprinkle over the flatbread; bake 2 more minutes.
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.
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.
SPINACH-CHEESE FRENCH BREAD
I found this recipe in a school cookbook many years ago. I once served it as an appetizer on Thanksgiving. Guests ate so much of it they were almost too full for dinner!
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 10-12 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion in butter until tender. Remove from heat. Stir in the spinach, cheeses, mushrooms, salt, pepper and hot pepper sauce. Spoon onto bread halves. , Place on an ungreased baking sheet. Sprinkle with Parmesan cheese. Bake at 350° for 10-15 minutes or until cheese is melted.
Nutrition Facts : Calories 202 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 455mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 2g fiber), Protein 10g protein.
SPINACH GARLIC BREAD
I don't do as much cooking now as I did when my six children were growing up! I've found that this pretty bread makes a nice appetizer and goes great with any Italian meal. Try it with a soup and salad, too. -Ruby Williams Bogalusa, Louisiana
Provided by Taste of Home
Time 30m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- Cut bread in half lengthwise. Place with cut side up on a baking sheet; set aside. In a skillet, saute onion and garlic in oil until tender. Add spinach and stir until heated through, about 1 minute. Remove from the heat. Stir in Parmesan cheese, Italian seasoning and fennel seed; mix well. Spread evenly over bread halves. Sprinkle with tomato, mozzarella and basil. Bake at 400° for 8 to 10 minutes or until cheese is melted. Garnish with parsley if desired. Cut into slices and serve immediately.
Nutrition Facts :
SPINACH AND CHEESE BREAD DUMPLINGS RECIPE BY TASTY
Here's what you need: bread crumbs, grated parmesan cheese, ricotta cheese, spinach, olive oil, egg, salt, milk, fontina cheese, flour, olive oil, butter, fresh sage leaves, balsamic vinegar, shredded parmesan cheese
Provided by Chandreyee Sen
Categories Sides
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine breadcrumbs, grated parmesan, ricotta, cooked spinach, olive oil, egg, salt and milk until it forms a dough that sticks together.
- Divide the dough into balls. Take one ball, flatten and place a cube of fontina cheese in the center, wrap the dough around the cheese. Dust with flour and set aside. Repeat with remaining dough balls.
- Cook the bread dumplings in boiling water. They are ready when they float to the surface. Remove with a slotted spoon and set aside.
- Heat olive oil in a large pan over medium high heat. Add the bread dumplings and cook until golden brown on all sides.
- Add butter and sage, toss to coat. Plate the bread dumplings. In the same pan with butter and sage, carefully add the balsamic vinegar and remove from heat.
- Spoon the balsamic butter sage sauce over the bread dumplings.
- Garnish with shredded parmesan and enjoy!
Nutrition Facts : Calories 783 calories, Carbohydrate 41 grams, Fat 53 grams, Fiber 3 grams, Protein 34 grams, Sugar 6 grams
SPINACH-STUFFED BREAD
Appetizers are the highlight of parties at our home. Slices of this golden loaf swirled with spinach and cheese disappear in a hurry. They're a tasty accompaniment to most any meal, too.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 6 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 340 calories, Fat 11g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 687mg sodium, Carbohydrate 45g carbohydrate (0 sugars, Fiber 4g fiber), Protein 21g protein.
SPINACH FLATBREADS
Instead of the same old side of garlic bread, serve up wedges of toasty, mouthwatering Spinach Flatbreads from Kristen Westbrook in Pittsburgh, Pennsylvania. "I always seemed to have spinach that would spoil before I could use it all," she explains. "So I started making these delicious and quick flatbreads. They're low-fat, work well with almost any vegetable I have on hand and can double as a light lunch."-Kristen Westbrook, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small skillet, saute onion in 2 teaspoons oil until tender; set aside., Place pitas on an ungreased baking sheet; brush with remaining oil. Layer with spinach, onion and cheese. Sprinkle with pepper. Bake at 425° for 6-8 minutes or until cheese is melted.
Nutrition Facts : Calories 322 calories, Fat 12g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 528mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
SPINACH AND THREE CHEESE GOZLEME
These flatbreads are stuffed with a mixture of three different cheeses to mimic feta-like Turkish white cheese that's used in gozleme.
Provided by Ana Sortun
Yield Serves 6 to 12
Number Of Ingredients 15
Steps:
- In a medium bowl, whisk together the flour and salt. Make a well in the center and pour in the water and olive oil. Using your fingers, draw the flour in from all sides, working the mixture until it's sticky and forms into a ball. Turn the dough onto a floured surface and knead until smooth and elastic, about 3 minutes. Transfer back to the bowl, drizzle with a little bit of oil, and turn to coat. Cover with plastic wrap and let rest at room temperature for at least 4 hours, or up to overnight.
- Divide the dough in half, then divide each half into three equal pieces; you should have six equal pieces, each weighing about 2 ounces.
- Roll out each yufka ball into a very thin 8- to 9-inch round, using plenty of flour to keep the dough from sticking to the rolling pin. Stack them on top of each other with a piece of parchment paper between them and plenty of flour or lay them out slightly overlapping on a baking sheet.
- Heat an 11- to 12-inch cast-iron skillet or nonstick pan over medium heat and cook the yufka on one side until it starts to bubble up and lightly brown on the bottom, about 2 minutes. You only need to partially cook each flatbread at this stage; don't get them too crispy or they will be dry and hard to work with. Stack them on top of each other as you cook each one so that they lightly steam and keep each other soft and pliable.
- If you are not using immediately, transfer the warm yufka to a large zip-top plastic bag and store at room temperature up to overnight. You can also freeze the yufka for up to 2 weeks. After thawing, reheat briefly in a skillet over medium heat before using.
- Heat the olive oil and onion in a sauté pan over medium-low heat and sweat the onion until softened, about 8 minutes. Using a spatula, scrape into a large mixing bowl and add the ricotta cheese, feta cheese, kasseri cheese, salt, parsley, mint, dill, and pepper to taste.
- When you are ready to assemble, put about 1⁄3 cup cheese filling on each yufka and smooth it to the edges in a very thin layer. Sprinkle evenly with 3⁄4 cup spinach and season lightly with salt. Fold the left side in towards the middle and then the right side towards the middle, overlapping by about 1⁄2 inch, to form a rectangle shape with an open top and bottom.
- When the gozleme are assembled, heat an 11- to 12-inch cast-iron or nonstick pan over medium-low heat. Place two gozleme at a time, seam side down, in the pan. Cook until the filling is hot, the spinach is wilted, and the bread is lightly toasted on one side but still soft on the other, 3 to 4 minutes. Flip to the other side and cook 1 minute more to heat through. Place on a tray and cover with aluminum foil to keep warm while you cook the remaining four gozleme. Cut into halves or strips and serve immediately.
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 CHEESE BAKE
EVEN THOSE who aren't fond of spinach will find this dish very tasty, because the spinach flavor is mellowed by the cheese and eggs. Those who enjoy spinach (like me) love this dish. I discovered this delicious recipe at a church luncheon, and it has become one of my family's favorite. -Elaine Hoehn, Merriam, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a medium saucepan over low heat, melt butter; blend in flour until smooth. Cook and stir for 1-2 minutes. Gradually stir in milk; stirring constantly, cook until mixture is thickened. Stir in cheese until melted. Add spinach, bread crumbs, eggs and seasonings; mix well. , Spoon into an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until lightly browned.
Nutrition Facts :
QUICK AND EASY SPINACH BREAD
If you like garlic and spinach, this one's for you! You can use it as an appetizer (sliced) or just cut in half and serve with pasta sauce for dipping. It makes a meal for two!
Provided by ANCH
Categories Bread Quick Bread Recipes
Time 45m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with non-stick cooking spray.
- Heat olive oil in a skillet or frying pan over medium heat. Add garlic and saute until soft, about two minutes. Add spinach and cook until liquid has evaporated. Stir in salt, pepper, Parmesan and garlic powder. Remove from heat and let cool.
- On a lightly floured surface, roll out pizza crust into a 10x14 inch rectangle. Spread spinach mixture and mozzarella cheese on top of dough. Starting from on end, roll up the crust to make one large loaf. Pinch seam to seal. Place loaf onto prepared baking sheet.
- Bake in preheated oven for 20 to 25 minutes, until golden brown.
Nutrition Facts : Calories 129.9 calories, Carbohydrate 14.8 g, Cholesterol 9 mg, Fat 4.8 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 1.7 g, Sodium 428.4 mg, Sugar 1.7 g
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