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Feta and Spinach Stuffed Stromboli

by on April 8, 2014 · 3 comments

Well, it appears I have a Mediterranean theme going on. Yesterday’s recipe was Olive Brittle and today’s is Feta and Spinach Stuffed Stromboli.

feta-spinach-loaf-two

This recipe is similar to the Ham & Cheese Stromboli but easier because it calls for thawed frozen bread dough. I’ve never actually used frozen bread dough because I’m too impatient to wait for it to thaw, but one of these days I will try it. For this loaf, I made the dough from the Ham & Cheese Stromboli and weighed out a pound.

Feta Spinach Loaf

The stromboli can eaten right away, or cut, frozen, and served by the slice. Fuzz took a slice in her lunch yesterday and said it was good even though she forgot to warm it in the school microwave. I liked it too, and can’t wait to make another loaf using flavored cream cheese.

feta-spinach-loaf-cut

Feta and Spinach Stuffed Bread
 
Prep time
Cook time
Total time
 
Feta and Spinach Stuffed Bread
Author:
Recipe type: Entree
Cuisine: American
Serves: 8
Ingredients
  • 1 pound of bread dough, thawed from frozen or homemade (see notes)
  • 3 oz cream cheese, regular or flavored
  • 1 package of frozen chopped spinach, thawed and well-drained
  • ½ cup cottage cheese
  • 1 large egg
  • 7 ounces crumbled feta cheese
  • ¼ teaspoon each – black pepper and garlic powder
  • A little beaten egg mixed with water for brushing
Instructions
  1. On a floured surface, roll the dough into a 14x10 inch rectangle. You could also do this directly on a baking sheet, but I find it easier to do it on a big flat surface and then move the roll.
  2. Spread cream cheese all over the rectangle.
  3. Mix the drained spinach, cottage cheese, egg, feta and seasonings in a bowl, then spoon lengthwise across the center of the rectangle.
  4. Dampen edges of rectangle with a little water, then fold the long sides up so they meet in the middle, covering the spinach. Pinch to seal and tuck in ends.
  5. Let rise for 45 minutes. Brush with a mixture of beaten egg and water
  6. Bake at 375 for about 30-35 minutes or until golden brown.

 

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Published on April 8, 2014

{ 3 comments… read them below or add one }

Darlene April 8, 2014 at 9:58 pm

I can’t believe I have every ingredient! This is perfect for Fridays during Lent when our family abstains from eating meat. I think I’ll serve it with individual small bowls of Marinara sauce. Thanks for the yummy recipe.

Christine from Cook the Story April 9, 2014 at 8:33 am

Spinach and feta is a great combo… this looks delicious!

Sue April 9, 2014 at 9:53 pm

I bet this is much better with your homemade dough than the frozen stuff.

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