If you know me at all then you know my obsession with the flavor combo that is spinach, feta, and diced tomatoes. Seriously, it’s an addiction. There should be a support group.
But, since there isn’t I just keep finding ways to come up with excuses to eat it. Spinach and feta pizza. Salad. And now…stromboli. This is incredibly loosely based off the spinach and feta strombizzi (I have no idea why they call it that) you can get at Capers, this little local restaurant where I’m from. It’s actually where I met my husband, so obviously it has a special place in my heart.
Okay, enough mushy stuff, onto the recipe.
This doesn’t have exact measurements for most of the ingredients because it really will depend on how big your bread is, how much spice you like, etc. Just play with it.
Spinach and Feta Stromboli
1 loaf of french bread (we get as small a loaf as we can find and just plan on having leftovers)
small jar of tomato paste
red pepper flakes
2-3 vine ripened tomatoes
shredded mozzarella cheese
If you want to make a glaze for the bread:
two Tablespoons butter, melted
1 clove diced garlic mixed in with butter
1) Preheat oven to 350 degrees.
2) Cut loaf of bread in half lengthwise. Use the butter/garlic mixture to glaze what will be the bottom of your strom.
3) Spread tomato paste onto the tops of both pieces of bread. Sprinkle with garlic powder, basil, oregano, and red pepper flakes, seasoning to your taste.
4) Place a layer of spinach on top of bread. Dice tomatoes (removing seeds) and add those on top of spinach, followed by the pieces of feta cheese. Finally, add shredded mozzerella.
5) Bake for 15-20 minutes or until cheese is melted.
I could eat this every night. It’s the easiest recipe ever, it’s fast, it’s better for you than frozen pizza, and anyone who can turn down feta cheese is crazy. Mmmm…I want some right now.
You can obviously change this recipe up and make it more like a traditional strom if you wanted to. Throw whatever you want on there and enjoy!