Spinach And Feta Stuffed Bread Recipe

Name: Spinach And Feta Stuffed Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 13 7/8 ounces refrigerated pie crusts (I use Oops, It's a Fat Free Pizza Crust); 1 tablespoon olive oil; 1/2 cup onion, chopped; 3 garlic cloves, minced; 12 ounces spinach, trimmed; 3/4 cup feta, crumbled (I suggest tomato-basil flavored); 1 tablespoon lemon juice; 3 tablespoons pine nuts; 1 teaspoon dried oregano; 1/4 teaspoon salt; 1/4 teaspoon cayenne pepper

Servings: persons

13 7/8 ounces refrigerated pie crusts (I use Oops, It's a Fat Free Pizza Crust)
1 tablespoon olive oil
1/2 cup onion, chopped
3 garlic cloves, minced
12 ounces spinach, trimmed
3/4 cup feta, crumbled (I suggest tomato-basil flavored)
1 tablespoon lemon juice
3 tablespoons pine nuts
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon cayenne pepper

1
Preheat oven to 450.
2
Unroll pizza crust on a greased baking sheet and shape into a rectangle. Set aside.
3
Heat oil in a large pan over med-high heat. Add onion and garlic and saute 2-3 minutes.
4
Add spinach in stages, stirring until wilted. Remove pan from heat and stir in remaining ingredients.
5
Using a slotted spoon, place filling onto lower half of crust. Pull upper half over filling and crimp edges to seal. With a sharp knife, cut 3 or so small slits in the top for steam.
6
Bake 15 minutes.
7
The original recipe calls for brushing with milk and sprinkling parmesan cheese. Sometimes I skip the milk and just sprinkle parmesan and garlic powder on top.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 13 7/8 ounces refrigerated pie crusts (I use Oops, It's a Fat Free Pizza Crust), 1 tablespoon olive oil, 1/2 cup onion, chopped, 3 garlic cloves, minced, and more.

Yes, Spinach And Feta Stuffed Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spinach And Feta Stuffed Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions