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Feta Spinach Loaf

Feta and Spinach Stuffed Bread

Feta and Spinach Stuffed Bread
Course Entree
Cuisine American
Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Servings 8
Author Cookie Madness


  • 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 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.
  • 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.