Recipe Detail

Layered Athenian Cheese Spread

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Number of Servings:


  1. 1 cans - 11 oz. refrigerated french bread dough
  2. 2 tablespoons - grated Parmesan cheese
  3. 1 tablespoons - dried oregano leaves
  4. 1 packages - 8 oz. feta cheese chopped
  5. 1 jars - 7 oz. sweet roasted red peppers drained and patted dry
  6. 1/2 cups - whole almonds chopped, divided
  7. 2 packages - 8 oz. cream cheese softened
  8. 1 cloves - garlic pressed
  9. 1 packages - 10 oz. frozen chopped spinach thawed and drained


Preheat oven to 350° F.


Spray inside of Pampered Chef Bread Tube with vegetable oil. Combine cheese and oregano; roll bread dough in cheese mixture to coat evenly. Cap bottom of bread tube; fill with dough. Place cap on top. Bake upright, 50-60 minutes.

Remove bread from tube; cool. Slice bread 1/4-inch thick; arrange on flat Baking Stone and bake for 10-12 minutes or until light golden brown. Cool.


Chop feta cheese, red peppers and almonds using food chopper. In medium mixing bowl, combine cream cheese and feta cheese. Press garlic over cheese mixture using Garlic Press; mix well. Stir in spinach.

Divide cheese mixture in half. Line 1-quart Batter Bowl with plastic wrap; sprinkle 2 tablespoons of the chopped almonds over bottom of bowl. Press half of cream cheese mixture over almonds. Top with red peppers. Spread remaining cheese mixture over red peppers. Cover; chill.

To serve, invert onto serving plate. Press remaining nuts onto side of molded cheese. Serve with canapé bread.


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