Get ready to dive into the vibrant flavors of the Mediterranean with this Spinach & Feta Stromboli. It's a delightful twist on a classic Italian dish, packed full of fresh ingredients that bring warmth and excitement to your table. Perfect for a cozy dinner or a crowd-pleasing appetizer.
Pizza dough forms the base, providing a chewy, satisfying crust that holds everything together. Fresh spinach leaves not only add nutrition but also a pop of color and a mild, earthy taste. Feta cheese brings its tangy, creamy goodness, marrying beautifully with the other ingredients. Sun-dried tomatoes offer a concentrated burst of sweet and savory flavor, while black olives add a briny, salty kick. Pine nuts introduce a subtle nuttiness, and olive oil helps meld all the flavors together with its fruity undertones. A touch of dried oregano, salt, and black pepper enhances and balances the dish. Finally, a beaten egg gives the crust a lovely golden finish.
This stromboli pairs wonderfully with a simple green salad drizzled with a lemon vinaigrette. For a heartier meal, serve alongside roasted vegetables or a warm bowl of tomato soup.
First, preheat your oven to 375°F (190°C) and get your baking sheet ready with a sheet of parchment paper. This is key to prevent sticking and ensure easy cleanup later.
Next, take your pizza dough and roll it out on a lightly floured surface. You're aiming for a rectangle roughly 12x18 inches. It doesn't have to be perfect, just try to get an even thickness.
In a medium-sized bowl, combine the spinach, feta, sun-dried tomatoes, olives, pine nuts, olive oil, oregano, salt, and pepper. Mix until everything is well distributed. This mixture is the heart of your stromboli.
Spread the filling over the dough, making sure to leave about a 1-inch border on all sides. This makes rolling and sealing the stromboli much easier.
Now, start rolling from one of the long sides, keeping it tight like you would a jelly roll. Once rolled, pinch the seams and tuck the ends under to seal it well.
Carefully transfer your stromboli onto the prepared baking sheet. Brush the top with the beaten egg for that beautiful golden shine.
Bake for 25-30 minutes, until the crust is golden brown and cooked through. Let it cool for a few minutes before slicing to allow the flavors to settle.
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