Monday, October 25, 2010

Spinach Stromboli

2 sheets puff pastry
1 pkg of frozen chopped spinach, very well drained
Italian shredded cheese- amount to taste
1 can of diced tomatoes, drained
2 cloves of garlic, minced
1/8th of white onion, minced
olive oil
egg white
Parmesan cheese
Defrost pastry. Once pastry is defrosted roll it out to about 9" x 12".

In a small skillet cook onions and garlic until onions are translucent.

In a bowl combine drained spinach, tomatoes, onion, garlic and cheese. You want to add enough cheese to make the mixture feel dry.

Place spinach mixture down the center of the pastry. Sprinkle a little more cheese on top. Fold over one side and brush with egg white. Cut the other side of pastry into strips and criss cross them over the top. Brush with egg white.

Bake at 350 for about 35 minutes.

Serve with Parmesan cheese sprinkled on top.

Review: Shawn loved it. AJ ate it with minimal complaints. It was super filling and I was able to sneak two whole vegetables into the meal. There was plenty of leftovers for tomorrow.

I think next time I would try it with sausage, green and red peppers and maybe some olives.


  1. It is also good with turkey, broccoli and cheddar cheese; or chicken, mushrooms and muenster cheese.

  2. Wow-that looks delish and I love the idea that it is vegetarian. I am going to try this recipe (minus the garlic and onions!)