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Print this Recipe    Stuffed Bread

STUFFED BREAD WITH SPINACH AND FETA

1 1/2 pounds pizza dough
20 oz. spinach, fresh and chopped
1 medium chopped spanish onion
juice from 1 whole lemon
8 oz. feta cheese, crumbled
1 tablespoon chopped garlic

1 egg and a splash of water
Sesame seeds or poppy seeds

Saute onion and garlic in olive oil. Add spinach and allow to
wilt. Before you take this spinach mixture out of the pan, spoon
it into a sieve and press on it with the back of spoon to squeeze
out the excess water, then add the lemon juice. Roll out the bread
dough into rectangle shape. Put a layer of the garlic, onion,
spinach, lemon juice mixture on top of the rolled out dough. Smooth
it down with a spautla. Then put a layer of crumbled feta cheese
over that and smooth down with a spatula. Roll up the dough from
one end to the other like a jelly roll. Pinch seams together.
Apply egg wash and seeds of choice (poppy or sesame). Diagonally
make slits into the dough to expose spinach. Bake at 350 degrees
for up to 45 minutes.

Tips: You need a pan or cookie sheet that is at least 15 inches
long to bake this. Moving the rolled up, stuffed dough into the
baking pan can be a four handed operation. I like baking it on a
piece of parchment paper sprayed with a bit of no stick cooking
spray.

This dish makes a beautiful presentation. It tastes like greek
spinach pies without the grease.

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