Spinach bread

Spinach Bread

Spinach bread is very popular in East Coast Italian-American neighborhoods.  I’ve changed the bread to whole grain to make it healthier and added chopped olives, sun dried tomatoes and feta cheese.  I decided I wasn’t generous enough with the stuffing, so I’ve doubled those quantities here.  In a way, this is like jelly-roll calzone, just easier to make.


  • ¾ cup warm water
  • 1 egg
  • ¼ cup olive oil
  • ¼ cup honey
  • 2 ¼ cup whole wheat flour
  • ¼ cup oat bran
  • 1 tsp salt
  • 1 package active dry yeast

Put ingredients in the above order in a bread machine set on “whole wheat dough” setting following your machine instructions.  Process and let dough sit until dough cycle is completed (about 2 ½ hours).


  • 1 lb prewashed packaged spinach leaves
  • ½ cup packed sun-dried tomatoes in olive oil, drained
  • ½ cup pitted strong olives (e.g. Calamata)
  • 4 cloves garlic, peeled and minced
  • 1 cup feta cheese crumbled
  • ½ cup grated Parmesan cheese
  • 2 tbsp marjoram leaves
  • ½ cup olive oil
  • 2 tsp freshly ground pepper.

Place spinach in a microwave an microwave on high for about 3 minutes or until spinach is wilted.  When cool enough to handle, put it in a clean kitchen towel and wring excess moisture out.  Chop spinach, sundried tomatoes and olives and mix them with the remaining ingredients.

When dough is ready, roll it out into a rectangle on a lightly floured board.  Spread the filling on top up to 1 inch from each edge.  Starting on one of the shorter ends, roll the dough like a jelly roll to enclosed the filling.  Pinch the seams closed.  Spray a baking sheet with non-stick spray and put the roll on the sheet.  Spray it with non-stick spray and set is aside in a warm spot until it has doubled in size (about ½ hour- 45 minutes).

Bake the roll in a preheated 375 oven for about 30 minutes or until brown and sounds hollow when thumped.  Cut into slices and serve.  Makes about a dozen slices.

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