Spinach and Feta Stromboli

Name: Spinach and Feta Stromboli
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: italian_american
Ingredients: 450 g pizza dough (store-bought or homemade, at room temperature); 1 tbsp olive oil; 3 pcs garlic (cloves, minced); 140 g spinach (fresh, roughly chopped); 1 pinch salt; 1 pinch black pepper; 1 pinch nutmeg (freshly grated preferred); 1 pinch red pepper flakes; 200 g mozzarella cheese (shredded, whole-milk low-moisture); 100 g feta cheese (crumbled); 1 pcs egg (beaten with 1 tsp water for egg wash); 1 tbsp cornmeal (for dusting the pan); 120 ml marinara sauce (warm, for dipping)

RATING

4.5/5(98)

TASTE SCORE

9/10

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.

PREP

25m

COOK

25m

SERVES

2 SLICES

585 cal

SERVINGS

METHOD · 9 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Make sure the sautéed spinach is thoroughly drained; excess moisture can make the stromboli soggy.
2
Use whole-milk low-moisture mozzarella for the best melt without making the dough wet.
3
Let the dough come to room temperature before rolling so it stretches easily without springing back.
4
Pinch the seam and ends firmly to prevent filling from leaking during baking.
5
Let the baked stromboli rest for a full 10 minutes before slicing so the cheese sets and slices cleanly.
6
For extra crispness, brush the crust with garlic butter as soon as it comes out of the oven.

RECIPE VARIATIONS

Adapt it for your goals.

meaty

Meaty

Add 100g of cooked, crumbled Italian sausage or chopped salami along with the spinach for a heartier stromboli that meat-lovers will crave.

vegan

Vegan

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 oil

Low-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.

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