Rustic Spinach Feta And Smoked Sun Dried Tomatoes ... Recipe

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Rustic Spinach Feta And Smoked Sun Dried Tomatoes ...
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  • 1.5 cups packed cooked fresh spinach (i always saute mine in a dry heavy weight skillet)
  • 3 cups lukewarm water
  • 1/2 tbsp granulated yeast (about 1 1/2 packets)
  • 1 tbsp salt
  • 1 1/2 tbsp sugar
  • 6 1/2 cups all purpose flour
  • red pepper flakes gently crushed between your fingers to release their oils (about 1.5 tsp)
  • 2/3 cups


  1. Mixing and storing the dough: Squeeze the cooked spinach through a strainer (or put in a clean tea towel and twist the towel) to get rid of excess liquid.
  2. Mix the yeast, salt, spinach, cheese, sugar, black pepper, red pepper flakes and smoked sun-dried tomatoes with the water in a 5-quart bowl, or a lidded (not airtight) food container.
  3. Mix in the flour with little kneading, using a spoon, into a 14-cup capacity food processor (with dough attachment), or a heavy-duty mixer (with dough hook). If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour.
  4. Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2-2.5 hours.
  5. The dough can be used immediately after the initial rise, though it is easier to handle when cold (my suggestion). Refrigerate in a lidded (not airtight) container and use over the next 7 days. (I’ve never let it go 7 days, but I’m sure it will turn out great if you do so.)
  6. On baking day and if dough is refrigerated: Quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Allow to rest and rise on a cornmeal-covered pizza peel (or a good, thick baking sheet) for 1 hour (or just 40 minutes if you’re using fresh, unrefrigerated dough).
  7. Twenty minutes before baking time, preheat the oven to 450 degrees F, with a baking stone placed on the middle rack. Place an empty boiler tray on any other shelf that won’t interfere with the rising bread.
  8. Sprinkle the loaf liberally with flour. (BIG NOTE: I do NOT do this as I think the flour takes on a weird burnt taste in the high-heat oven. Do what you will – but I skip this flour sprinkle) and slash a cross or tic-tac-toe pattern into the top, using a serrated bread knife. Leave the flour in place for baking; tap some of it off before eating.
  9. Slide the loaf directly onto the hot stone – or place baking sheet with risen loaves in oven.
  10. *Important* Pour 1 cup of hot tap water into the broiler tray or small baking pan, and quickly close the oven door. Bake for 30 to 35 minutes, or until deeply browned and firm. Smaller or larger loaves will require adjustments in baking time.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 877.55 Kcal (3674 kJ)
Calories from fat 91.8 Kcal
% Daily Value*
Total Fat 10.2g 16%
Cholesterol 33.38mg 11%
Sodium 2255.76mg 94%
Potassium 598.27mg 13%
Total Carbs 164.39g 55%
Sugars 7.92g 32%
Dietary Fiber 7.34g 29%
Protein 27.37g 55%
Vitamin C 3.5mg 6%
Iron 3.3mg 18%
Calcium 227.9mg 23%
Amount Per 100 g
Calories 338.27 Kcal (1416 kJ)
Calories from fat 35.39 Kcal
% Daily Value*
Total Fat 3.93g 16%
Cholesterol 12.87mg 11%
Sodium 869.54mg 94%
Potassium 230.62mg 13%
Total Carbs 63.37g 55%
Sugars 3.05g 32%
Dietary Fiber 2.83g 29%
Protein 10.55g 55%
Vitamin C 1.4mg 6%
Iron 1.3mg 18%
Calcium 87.9mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.6
  • 22

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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