I sort of stumbled my way to this recipe. I found myself thinking of all the things I like to eat (carbs and cheese being at the top of the list) and then just got a little crazy with spinach and olives.
Spinach, feta and olive stuffed bread is awesome as an anytime snack or meal. You can have it in the morning on the side with some eggs, for lunch with some soup, or by itself for dinner…and it gets better! This is great to make ahead of time and freeze. You can eat it slice by slice, whenever you’re feeling a little lazy 🙂
– 4 oz frozen or freshly chopped spinach
– 2 oz green olives
– 3 oz reduced fat feta cheese
– 1 tbsp olive oil
– 1 garlic clove
– 4 oz crushed tomatoes (use canned)
– 1 tsp dried oregano
– 1 tsp salt
– 1 tsp black pepper
– 1 tbsp unsalted butter
– 1 tbsp parmesan
– 2 tbsp panko bread crumbs
– 1 pizza dough – I don’t know about the rest of you, but I don’t have time to make this from scratch so I would get this either from the grocery store or your local pizzeria and save yourself some time!
Pre-heat oven to 375.
Heat the olive oil in a sauté pan over low heat. While the oil is heating up, finely dice the garlic clove. Add the garlic to the hot oil and allow it to begin to brown. Once the garlic is slightly brown add the crushed tomatoes and spinach. Mix together in the pan and then add the salt, black pepper and oregano. Continue cooking over low heat until the spinach is wilted (about 3-5 minutes). While the spinach cooks, dice the feta cheese and olives. If you buy crumbled feta this step is not necessary! When the spinach is cooked, add in the olives and feta cheese and turn off the stove. In a separate bowl, melt 1 tbsp of butter in the microwave and then mix in the panko bread crumbs and parmesan cheese. Set aside to use as a topping for the bread.
Spread some flour on the counter and on a rolling-pin. Place the pizza dough on the counter and begin to roll it out, flipping it over after ever few rolls of the pin to evenly roll it out and ensure each side is well floured. This will keep the dough from sticking to the rolling-pin and counter. Once the dough has been rolled out in the shape of a pizza pie, place on a greased cookie sheet. Spread the spinach filling evenly across the dough, leaving a 1 inch border all the way around. Fold over one side of the dough across the spinach. Then fold the other side over and twist the ends like a twist tie. Spray with cooking spray and place in the oven for 15 minutes. After 15 minutes remove from the oven and place the butter/parmesan/bread crumb mixture over the top. Spray with some cooking spray again and place back in the oven for another 10 minutes.
Remove from the oven and allow the bread to cool for about 5 minutes before slicing.
Hostess with the Mostess: You can make this the day before your party and then just reheat it before you’re ready to serve. If you want it to be freshly made, do everything ahead of time and leave the bread on the baking sheet. Place in the oven to cook about 30-40 minutes before you’re ready to serve. No need to call everyone to the table…the smell of freshly made bread will bring them on their own.