Spinach Roll

Tomorrow is my grandfather’s 91st birthday, so I made him the spinach roll that my grandmother taught me to make. I made it over Christmas, and he liked it a lot.

Dough

3 cups unbleached white flour

1 package active dry yeast

1 teaspoon salt

1 cup very warm water

1 teaspoon honey

2 teaspoons olive oil

Filling

3 cups frozen chopped spinach

1 bunch scallions, chopped

2 tablespoons olive oil

1 teaspoon salt

1/2 cup shredded mozzarella
Comine water and yeast in a large bowl. Let proof for about a minute. Add 2 tespoons olive oil, 1 teaspoon salt, and honey. Stir. Slowly add 2 cups flour to the liquid ingredients. Add as much of the remaining flour to produce a soft but not sticky dough. Let rise in greased bowl covered with plastic wrap and dish towel until doubled (30 minutes or so).

Meanwhile, pre-heat oven to 450. Heat 2 tablespoons olive oil in a skillet. Add scallions and salt. Saute for 1 to 2 minutes. Add chopped spinach, cooking for about 8-10 minutes. Set aside.

When the dough has risen, punch it down and let it rest for about five minutes. Stretch rested dough into a long narrow oblongish shape, about 6″X18″ in size. Place on greased (though I prefer to bake on a Silpat) cookie sheet. Spread spinach mixture, leaving about a 1″ border all around. Sprinkle evenly with mozzarella. Fold over, sealing all edges.

Bake about 20-25 minutes. Let stand at least 10 minutes before slicing.

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2 thoughts on “Spinach Roll

  1. Believe me, you do not want to miss these spinach rolls. Brooklyn’s best, I tell you! Get yourself to a grocery store and make them for dinner tonight

    PS: I like a little garlic sauteed in the spinach too.

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