Spinach and Feta Stuffed Braid

Used all light ingredients where could. No one could tell. Took to Christmas 2015 everyone Loved it Served room temp. but could also serve hot. Mixed ingred. ahead of time so when wanted to bake only had to form dough
Spinach and Feta Stuffed Braid
Spinach and Feta Stuffed Braid

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • ◦1 12 oz. package of frozen Spinach, thawed and rung out well to remove extra water (I wrapped it in some paper towel to do this- I’d imagine a cheese cloth would be even better)

  • ◦1/4 cup of finely diced onions

  • ◦3/4 cup of crumbled light or fat free Feta cheese

  • ◦1/3 of a cup of 1% cottage cheese

  • ◦2 tbsp. of olive oil

  • ◦1 tsp. of dried parsley

  • ◦1/2 tsp. of dried dill

  • ◦1/4 tsp. of black pepper

  • ◦1/2 tsp. of sea salt

  • ◦1/8 tsp. of nutmeg

  • ◦1 package of low fat crescent rolls

  • ◦1 egg mixed with a Tbsp. or two of water

Directions

Preheat your oven to 350 degrees. Chop the spinach finely after wringing out In a bowl, mix the first 10 ingredients until well combined. Set aside. Place your crescent parchment lined pan and roll it slightly to flatten (you don’t want it too thin so don’t go crazy. Using a knife, cut strips about 1.5 inches into each side, leaving around 3-4 inches uncut on the inside Place the spinach mixture into the middle where the dough is not cut Take the strips and fold them over each other, pressing lightly in the middle to create the braid Fold the ends up a bit to hold the filling in and bake for around 25-30 minutes or until golden brown. Serve immediately or refrigerate and reheat when ready to serve.

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