Spinach Tomato Feta Stuffed Bread Preheat oven to 350°f. thaw frozen spinach and drain in a sieve, pressing to extract excess water. place spinach in a bowl and set aside. sliced the top off the loaf of bread (s) horizontally and scoop out the interior bread leaving a wonderful crust container. save inside bread pieces for other use. Heat a large and wide (about 11 inches diameter) non stick pan over medium high heat. place one of the gozleme in the dry the pan and cook for 1 minute. then carefully flip over and cook the other side for 1 minute. flip again and cook for about 45 to 50 seconds (the light brown circles will start to appear).
Spinach Tomato Feta Stuffed Bread In a medium sauce pan over medium low heat, combine softened cream cheese, milk mayo, spinach, and tomatoes. lightly cook down until ingredients are well combined. remove from heat. gently fold in 3 4 cup of mozzarella and 1 2 container of feta and mix. fill the bread with the cheese and spinach mixture and top with remaining mozzarella. Turn the parcel over face down and flatten out the dough with your fingers until the flatbread is around ½ inch thick. set aside with a sprinkle of flour and repeat for the other flatbreads. place a non stick dry pan on medium to high heat. gently place your flatbreads into the pan and fry for 3 5 minutes on each side. Set aside in the warmest room of the home until doubled in volume. add the olive oil and onion to a skillet and cook over medium heat until the onion is soft and golden. add the scallions and a pinch of salt. cook until softened. add the spinach in a few batches after each wilts. season each batch with salt and pepper. Add the onion and olive oil to a large skillet and cook over medium heat until soft and golden. 8 10 minutes. add the garlic and warm through. add the scallions and a pinch of salt and cook until soft. about 2 minutes. add the spinach in a few batches and season each batch lightly with salt and pepper.
Spinach Tomato Feta Stuffed Bread Appetizers Easy Finger Food Set aside in the warmest room of the home until doubled in volume. add the olive oil and onion to a skillet and cook over medium heat until the onion is soft and golden. add the scallions and a pinch of salt. cook until softened. add the spinach in a few batches after each wilts. season each batch with salt and pepper. Add the onion and olive oil to a large skillet and cook over medium heat until soft and golden. 8 10 minutes. add the garlic and warm through. add the scallions and a pinch of salt and cook until soft. about 2 minutes. add the spinach in a few batches and season each batch lightly with salt and pepper. Step 2. add flour and mix to combine. step 3. knead the dough for 10 minutes or until smooth. cover and let it rise for 1 hour. step 4. for the filling, mix spinach with butter, garlic, parmesan, oregano, and feta cheese. step 5. roll the dough on a floured surface forming a 45×38 cm (18 x 15 inch) rectangle. Whisk together the eggs, sour cream, salt, pepper, and chives. evenly distribute the crumbled feta cheese and cherry tomatoes in the bread loaf. pour the egg mixture into the bread loaf. work slowly so that the filling has time to sink in and doesn’t overflow. brush the crust of the bread with oil or melted butter.
Feta Spinach Stuffed French Bread Kevin Is Cooking Step 2. add flour and mix to combine. step 3. knead the dough for 10 minutes or until smooth. cover and let it rise for 1 hour. step 4. for the filling, mix spinach with butter, garlic, parmesan, oregano, and feta cheese. step 5. roll the dough on a floured surface forming a 45×38 cm (18 x 15 inch) rectangle. Whisk together the eggs, sour cream, salt, pepper, and chives. evenly distribute the crumbled feta cheese and cherry tomatoes in the bread loaf. pour the egg mixture into the bread loaf. work slowly so that the filling has time to sink in and doesn’t overflow. brush the crust of the bread with oil or melted butter.
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