Spinach and Feta Stromboli
A golden, crispy rolled pizza bread stuffed with a savory mixture of sautéed spinach, tangy feta cheese, and gooey mozzarella. This Italian-American classic is easy to slice and perfect for dipping in warm marinara sauce. Ready in under an hour, it is a crowd-pleasing weeknight dinner or game-day snack.
For 4 servings
- prep
Preheat the oven and prepare the pan.
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and dust it lightly with cornmeal to prevent sticking.
- saute · ~5 min
Sauté the spinach and garlic.
1.Heat the olive oil in a large skillet over medium heat.2.Add the minced garlic and cook until fragrant, about 30 seconds.3.Add the chopped spinach and sauté until completely wilted and the moisture has evaporated, about 3-4 minutes.4.Season with salt, black pepper, nutmeg, and red pepper flakes. Stir well, then remove from heat and let cool slightly.TIPMake sure the spinach is very dry. Excess moisture will make the stromboli soggy. - prep · ~3 min
Roll out the pizza dough.
Place the pizza dough on a lightly floured surface. Use a rolling pin to roll it into a rectangle approximately 14 x 10 inches.
- assemble · ~3 min
Assemble the stromboli.
1.Spread the cooled spinach mixture evenly over the dough, leaving a 1-inch border on all sides.2.Sprinkle the shredded mozzarella cheese over the spinach.3.Top evenly with the crumbled feta cheese.TIPLeaving a border prevents the filling from leaking out while rolling. - assemble · ~2 min
Roll the stromboli tightly.
Starting from a long side, carefully roll the dough up like a jelly roll. Pinch the seam and the ends firmly to seal everything in. Place the stromboli seam-side down on the prepared baking sheet.
- prep · ~1 min
Apply the egg wash and vent.
Brush the top of the stromboli generously with the beaten egg wash. Using a sharp knife, cut 4-5 shallow diagonal slits into the top to allow steam to escape during baking.
- bake · ~25 min
Bake until golden brown.
Bake for 20-25 minutes, rotating the pan halfway through, until the crust is deeply golden brown and the filling is hot and bubbly.
TIPIf the top browns too quickly before the center is hot, tent loosely with aluminum foil. - rest · ~10 min
Rest before slicing.
Remove the stromboli from the oven and let it cool on the baking sheet for 10 minutes. This allows the cheese to set slightly and prevents it from oozing out.
- serve
Slice and serve with warm marinara sauce.
Transfer the stromboli to a cutting board. Slice into 8 thick pieces and serve warm with a side of marinara sauce for dipping.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Make sure the sautéed spinach is thoroughly drained; excess moisture can make the stromboli soggy.
- 2Use whole-milk low-moisture mozzarella for the best melt without making the dough wet.
- 3Let the dough come to room temperature before rolling so it stretches easily without springing back.
- 4Pinch the seam and ends firmly to prevent filling from leaking during baking.
- 5Let the baked stromboli rest for a full 10 minutes before slicing so the cheese sets and slices cleanly.
- 6For extra crispness, brush the crust with garlic butter as soon as it comes out of the oven.
Adapt it for your goals.
Meaty
Add 100g of cooked, crumbled Italian sausage or chopped salami along with the spinach for a heartier stromboli that meat-lovers will crave.
veganVegan
Replace mozzarella with vegan shreds, feta with a firm tofu-based feta substitute, and skip the egg wash (brush with olive oil instead) for a fully plant-based version.
low oilLow-oil
Sauté the spinach in a nonstick pan with a splash of vegetable broth instead of olive oil, and skip the egg wash to reduce fat while keeping the dough crisp.
sun dried tomatoSun-dried tomato
Fold in 1/4 cup chopped oil-packed sun-dried tomatoes along with the spinach for a sweet-tangy burst that pairs beautifully with the feta.
Why this is on our healthy list.
Rich in Vitamin A from Spinach
The fresh spinach in this stromboli provides a hearty dose of vitamin A, supporting healthy vision and immune function.
Calcium from Feta and Mozzarella
Both cheeses contribute calcium for strong bones and teeth, making this dish a tasty way to boost your daily intake.
Customizable for Better Balance
You can easily add lean protein or extra vegetables to the filling, or use a whole-wheat pizza dough for more fiber.
Frequently asked questions
Yes, but thaw it completely and squeeze out every drop of water with a kitchen towel before sautéing to avoid a soggy stromboli.
