Spinach Bread Recipes

ITALIAN RUSTIC SPINACH BREAD

Steps:

• Lightly spoon flour into measuring cup and level off.
• In large bowl, combine flour, sugar, salt and yeast.
• Add warm water and oil, mix well with fork.
• Turn dough out onto lightly floured board and knead at least 10 minutes until smooth.
• Spray a bowl with cooking spray and place dough inside, and cover with plastic wrap and cloth towel.
• Let rise in warm place (80-85F) for 30-40 minutes.
• Sprinkle ungreased cookie sheet with cornmeal.
• Punch down dough and cover with inverted bowl, and rest for 15 minutes.
• Divide dough into two loaves.
• Roll out one loaf at a time into approximately 12"x14" and spread spinach mixture evenly all over surface.
• Roll up tightly tucking in sides and set aside on a cookie sheet that is lightly covered with cornmeal. Cover with plastic wrap and cloth towel.
• Let loaves rise for another 30-40 minutes.
• Heat oven to 375°F.
• With a sharp knife cut several deep diagonal slits on top of each loaf.
• Brush tops with beaten egg white.
• Bake for 25-35 minutes or until loaves sound hollow when lightly tapped.
• Cool slightly and serve warm.
• Note: For freezing, cool completely and wrap in aluminum foil. Reheat in oven at 350F for 15 minutes.
• Filling Directions:.
• Place thawed spinach in large frying pan over low flame.
• Mix in the balance of ingredients and continue cooking for 8-10 minutes.
• Cool.
• With your hands, squeeze out as much liquid as you can and set aside.

QUICK AND EASY SPINACH BREAD

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.

QUICK AND EASY SPINACH BREAD

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.

NO CARB SPINACH BREAD

Steps:

• There are two ways to make this: in a glass baking dish or tripling the recipe and baking it in a loaf pan.
• It takes longer to cook in the loaf pan, but you end up with a whole loaf of bread that you can slice and freeze.
• Preheat oven to 400°F.
• Butter an 8x8-inch glass baking dish.
• Mix together spinach, eggs, and garlic.
• Season with salt and pepper.
• Pour into prepared pan.
• Bake for 15 minutes or until mixture has set.
• Allow to cool slightly.
• Cut into 4 squares.
• Use a spatula to remove squares from pan.
• Refrigerate or freeze until ready to use.
• To make a whole loaf of this bread, triple the ingredients and pour into a well buttered loaf pan.
• Place loaf pan on a baking sheet and bake for 1 hour and 15 minutes at 350°F.

SPINACH DIP IN A BREAD BOWL

Steps:

• In a large bowl, combine first six ingredients. Chill for at least 1 hour. Cut a 1-1/2-in. slice off the top of the loaf; set aside. Hollow out the bottom part, leaving a thick shell. Cut or tear the slice from the top of the loaf and the bread from inside into bite-sized pieces. , Fill the shell with dip; set on a large platter. Arrange the bread pieces and vegetables around it and serve immediately.

NEW ORLEANS SPINACH GARLIC BREAD

Steps:

• Cook spinach according to package.
• Drain and pat dry, removing as much liquid as possible.
• Melt cream cheese and garlic cheese over a low fire or in microwave.
• Stir and blend into spinach, adding seasoning.
• Cut French bread loaf in half, length-wise.
• Place open-faced on a cookie sheet.
• Spread with spinach/cheese mixture.
• Cover with mozzarella and bake for 10 minutes, or until cheese is melted and bubbly, in a preheated 325 oven.

SPINACH BREAD

Steps:

• Preheat oven to 350 degrees.
• In a skillet melt butter, add onion and garlic, saute until clear. Add spinach, salt, pepper, cheddar cheese and cook on low until cheese has just melted. Spread on French bread.
• Spread mozzarella or parmesan cheese over the top then sprinkle with cooked bacon, if desired. Place on cookie sheet and bake until cheese is melted and bread begins to brown around the edges.

STUFFED GARLIC SPINACH BREAD

Steps:

• Preheat oven to 425°F.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and sauté until tender, about 3 minutes. Add garlic and stir 30 seconds. Remove from heat and stir in spinach, peppers, olives, crushed pepper, 3 tablespoons Parmesan cheese, salt and pepper.
• Roll out pizza dough into a 12-inch round using just enough flour on the work surface and dough to keep it from sticking. Brush off excess flour and transfer dough to a baking sheet. Sprinkle remaining Parmesan cheese over the center and mound the spinach mixture on one side of the dough leaving a 1/2-inch border of exposed dough at the edge. Brush the exposed edge with water, and fold the other side of the dough over top, stretching it so that it completely encases the filling. Firmly pinch the edges together sealing the filling inside. Cut 4 slits in the top and brush with remaining olive oil. Bake until crisp and brown, about 20 minutes; cool 10 minutes before serving. Cut in 6 wedges.
• Nutritional Information Per Serving(without olives): Calories 350; Total fat 10g; Saturated fat 1.5g; Cholesterol 5mg; Sodium 780mg; Total carbohydrate 50g; Fiber 3g; Protein 12g; Vitamin A 40%DV*; Vitamin C 35%DV; Calcium 15%DV; Iron 20%DV.
• * Daily Value.
• Serving size: 1 slice (with 2.5 ounces bread plus filling).