The spin on spinach
Spinach Pizza Roll spotlights veggie's versatility
Spinach is a welcome sign of spring and is a versatile vegetable that somehow doesn’t seem to get enough culinary credit. Here is a veggie that is high in niacin and zinc as well as loaded with fiber and vitamins A, C, E, K and B6. Did I mention folate, calcium, iron and potassium? The list of goodness goes on. But besides that, spinach is a cinch to cook; no need to boil it; it can go into a saute’ pan with just the water clinging to its rinsed leaves and it cooks in just a couple of minutes. Use it raw too for the obvious spinach salad but check out the other ways to enjoy it from the list below. Popeye would approve
Saute’ it with olive oil, raisins and pine nuts for a side dish
Mix it raw into omelets and frittata
Make spinach and cheese balls for a neat appetizer
Add it to your morning smoothie
Stuff steamed spinach into vegetables like sweet peppers, artichokes and tomatoes
Add cooked and minced spinach to your meatball mix for added moisture (don’t tell the kids)
Add it raw to your favorite stir fry
Add it raw to your quiche mixture
Mix cooked spinach into quinoa, rice, farro and other grains
Team it with mozzarella cheese as a pizza topping Stuff it into quesadillas Shred it and mix it raw into boiling soups
Spinach Pizza Roll INGREDIENTS
Basic Dough:
4 to 4 1/2 cups unbleached all-purpose flour
2 teaspoons fine sea salt 1 package dried yeast
1 3/4 cups warm (115°F) water
1 tablespoon extra virgin olive oil
Spinach Filling: 1/4-cup extra-virgin olive oil 2 cloves garlic, minced 2 cups finely chopped cooked spinach
1-½ cups diced salami
1 ball fresh mozzarella cheese, diced 1/4-pound provolone cheese, diced
Salt and freshly ground black pepper to taste
1 large egg beaten with 1-teaspoon water for egg wash
Coarse salt
Sesame seeds
DIRECTIONS
Combine 4 cups of flour, salt and yeast in a large bowl or food processor.
Add the water and olive oil through the feed tube until a ball of dough forms. It more flour is needed add it a little at a time until the dough comes away from the sides of the bowl
Knead the dough a couple of times until you have a soft ball of dough that is slightly tacky but not sticking to your hands. Set aside. Preheat the oven to 375°F. In a large frying pan, heat 3 tablespoons of the oil. Add the garlic and sauté until soft. Add the spinach and sauté for 2 to 3 minutes. Add the salami and cook for 2 to 3 minutes. Remove the mixture to a bowl and let cool.
Roll the dough into a 12 to 14-inch long rectangle. Lift the dough and place it onto a lightly greased baking sheet; don’t worry if the edges hang over the sides of the sheet at this point. Brush the top of the dough with the remaining 1-tablespoon olive oil. Spread the spinach mixture over the dough to within 1/2 inch of the edges. Scatter the diced salami and cheeses over the dough and sprinkle with salt and pepper. Starting with a long side, roll the dough up tightly like a jellyroll. Pinch the seam to seal and position the roll so the seam is on the bottom; tuck the 2 ends under the roll. Brush the top with the egg wash and sprinkle with coarse salt and sesame seeds.
Bake for 25 to 30 minutes, or until nicely browned. Let cool and cut into thick crosswise slices. Serves 8-10