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 and Spinach Stromboli with Frozen Dough
Feta and Spinach Stromboli is similar to the Ham & Cheese version, but this spinach stuffed version is 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 recipe and weighed out a pound.
Update: Since posting, I have indeed used frozen bread dough! It’s a helpful product and great for Monkey Bread.
Feta & Spinach Stuffed 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 and Spinach Stuffed Bread
- 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
- On a floured surface, roll the dough into a 14×10 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.
- Spread cream cheese all over the rectangle.
- Mix the drained spinach, cottage cheese, egg, feta and seasonings in a bowl, then spoon lengthwise across the center of the rectangle.
- 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.
- Let rise for 45 minutes. Brush with a mixture of beaten egg and water
- Bake at 375 for about 30-35 minutes or until golden brown.