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Iron-boosting spinach & feta stromboli. Cheesy, aromatic, and quick to make for a tasty meal!
A golden-brown crust wrapped around a savory filling of tender spinach, salty feta, and gooey mozzarella cheese. This easy-to-make stromboli is perfect for a weeknight dinner, party appetizer, or a fun lunch.
Serving size: 1 serving
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Iron-boosting spinach & feta stromboli. Cheesy, aromatic, and quick to make for a tasty meal!
This italian_american dish is perfect for dinner. With 3528.16 calories and 112.25g of protein per serving, it's a nutritious choice for your meal plan.
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Prepare the spinach filling. Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the fresh spinach in batches, stirring until it wilts completely, about 3-5 minutes.
Drain the spinach thoroughly. Transfer the wilted spinach to a fine-mesh sieve or colander. Using the back of a spoon, press firmly to squeeze out as much liquid as possible. For best results, wrap the cooled spinach in a clean kitchen towel or cheesecloth and wring it out until very dry. This step is crucial to prevent a soggy stromboli.
In a medium bowl, combine the dry spinach, shredded mozzarella, crumbled feta, dried oregano, salt, and pepper. Mix until all ingredients are evenly incorporated.
On a lightly floured surface, roll or stretch the pizza dough into a large rectangle, approximately 12x16 inches. Spread the spinach and cheese mixture evenly over the dough, leaving a 1-inch border on all sides.
Assemble the stromboli. Starting from one of the long sides, roll the dough up tightly into a log. Pinch the seam firmly to seal it. Fold the ends under and pinch them tightly to prevent the filling from leaking out during baking.
Prepare for baking. Carefully transfer the stromboli, seam-side down, to the prepared baking sheet. In a small bowl, whisk the egg with 1 teaspoon of water to create an egg wash. Brush the entire surface of the stromboli with the egg wash. Using a sharp knife, cut 4-5 diagonal slits across the top to allow steam to escape.
Bake for 20-25 minutes, or until the crust is a deep golden brown and the cheese is melted and bubbly. Let the stromboli rest on the baking sheet for at least 10 minutes before slicing into 1.5 to 2-inch thick pieces. This allows the filling to set. Serve warm with marinara sauce for dipping, if desired.
