Easter Potluck: Homemade Spinach Bread

spinachbread.jpg
Homemade dough stuffed with spinach and cheeses makes the perfect potluck offering.
This year, I'm attending my second annual Friendster. While it sounds like it is named after a defunct social network, it's actually an Easter potluck with my degenerate group of friends. This year, I'll be making one of my family's favorite holiday treats: Homemade Spinach Bread.

The hot and crisp home-baked bread is stuffed with garlicky spinach, nutty parmesan and gooey mozzarella cheese. It's big enough to feed a crowd, and it's perfect for breakfast, lunch, brunch, dinner or linner (not dunch though...never dunch).

You can stuff the freshly made dough with anything you'd like, but here's how I make the most amazing homemade Spinach Bread:

Ingredients
Good-quality pizza dough (homemade recipe here)
Cooking spray
Olive oil
10 oz chopped frozen spinach
3-4 cloves garlic
Crushed red pepper
Salt
Parmesan cheese
8 oz shredded mozzarella
Eggs

Directions

Prepare homemade pizza dough.

Preheat oven to 375 degrees and coat a nonstick baking sheet with cooking spray.

Heat a large skillet over medium heat and coat lightly with olive oil. Add frozen spinach, chopped fresh garlic, and a few sprinkles of crushed red pepper, cooking until heated through. Season with a bit of salt to taste. Let cool and drain, pushing down to squeeze out excess moisture.

Meanwhile, on a floured surface, roll out prepared dough into about a 12x18-inch rounded rectangle. Top the dough with drained spinach, shredded mozzarella, and 2 tbsp parmesan cheese.

Starting at one of the longer edges, roll the dough up to form a long cylinder, pinching the edges to seal. Carefully transfer to baking sheet, curving the bread if needed, and brush with egg wash.

Bake 35-40 minutes, until bread is golden-brown and crisp.

Slice and serve warm.

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Tell me this won't feed a crowd.
While the spinach is one of my favorites, there are plenty of other fantastic stuffing options. Try crumbled sausage mixed with scrambled eggs, parmesan, mozzarella and black pepper; thinly sliced pepperoni topped with provolone and mozzarella; shredded chicken, chopped broccoli, cheddar and honey mustard; or thinly sliced capicola, salami, provolone and mozzarella.

Friendster, here I come. What are some of your holiday potluck favorites?



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4 comments
MelissaJoy
MelissaJoy

Does this need to be eaten right out of the oven or can it be made ahead?

Christina Uticone
Christina Uticone

Brooke, did your family make Easter Pizza? Mine didn't, but a friend of mine always had Easter Pizza at  her house and we used to descend on Easter night to finish it off. Not sure if it's traditional Italian, or just something her mom whipped up.

brooke viggiano
brooke viggiano

You can make this ahead of time and reheat when ready. It also freezes well and is even  good at room temperature.

brooke viggiano
brooke viggiano

Every year my aunt would bring an Easter pie from a deli in Brooklyn. Sooo good, had ham, prosciutto, salami, ricotta, parm, eggs...mmm miss it.

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