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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.
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.
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.
This italian_american recipe takes 55 minutes to prepare and yields 4 servings. At 3528.51 calories per serving with 112.32g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
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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.
Incorporate other ingredients into the filling, such as chopped sun-dried tomatoes, Kalamata olives, roasted red peppers, or sautéed mushrooms.
For a non-vegetarian version, add cooked and crumbled Italian sausage, mini pepperonis, or chopped prosciutto to the cheese mixture.
Swap out some of the mozzarella for provolone or add a few dollops of ricotta cheese for a creamier texture.
Use fresh chopped basil or parsley instead of, or in addition to, the dried oregano for a fresher flavor.
The combination of mozzarella and feta cheese provides a significant amount of calcium, which is essential for strong bones and teeth.
With a generous amount of cheese, this stromboli is a good source of protein, which is vital for muscle repair, growth, and overall body function.
Spinach is a nutrient-dense leafy green, offering vitamins A, C, and K, as well as iron and folate, which support vision, immune function, and red blood cell production.
One serving (approximately 2 slices) contains around 600-650 calories, depending on the specific type of pizza dough and cheese used.
It can be part of a balanced diet. It offers protein from cheese and vitamins from spinach. However, it is also high in calories, fat, and sodium due to the dough and cheese. Enjoy it in moderation, perhaps paired with a fresh green salad.
Yes, you can. Thaw a 10-ounce package of frozen chopped spinach completely, then squeeze it extremely dry using a kitchen towel or cheesecloth before adding it to the filling mixture. You can skip the step of cooking it.
A soggy bottom is almost always caused by excess moisture in the filling. Ensure you have squeezed the cooked spinach as dry as humanly possible and used low-moisture mozzarella cheese.
Yes. You can assemble the stromboli, wrap it tightly in plastic wrap without the egg wash, and refrigerate for up to 24 hours. When ready to bake, apply the egg wash, cut the slits, and bake as directed, adding a few extra minutes to the baking time.
Store leftover slices in an airtight container in the refrigerator for up to 3 days. For best results, reheat in an oven or air fryer at 350°F (175°C) for 5-10 minutes until hot and crispy. Microwaving will make the crust soft.
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