Easter Potluck: Homemade Spinach Bread

This year, I'm attending my second annual Friendster. While it sounds like it is named after a defunct social network, it's actually an Easter potluck with my degenerate group of friends. This year, I'll be making one of my family's favorite holiday treats: Homemade Spinach Bread.

The hot and crisp home-baked bread is stuffed with garlicky spinach, nutty parmesan and gooey mozzarella cheese. It's big enough to feed a crowd, and it's perfect for breakfast, lunch, brunch, dinner or linner (not dunch though...never dunch).

You can stuff the freshly made dough with anything you'd like, but here's how I make the most amazing homemade Spinach Bread:

Ingredients Good-quality pizza dough (homemade recipe here) Cooking spray Olive oil 10 oz chopped frozen spinach 3-4 cloves garlic Crushed red pepper Salt Parmesan cheese 8 oz shredded mozzarella Eggs


Prepare homemade pizza dough.

Preheat oven to 375 degrees and coat a nonstick baking sheet with cooking spray.

Heat a large skillet over medium heat and coat lightly with olive oil. Add frozen spinach, chopped fresh garlic, and a few sprinkles of crushed red pepper, cooking until heated through. Season with a bit of salt to taste. Let cool and drain, pushing down to squeeze out excess moisture.

Meanwhile, on a floured surface, roll out prepared dough into about a 12x18-inch rounded rectangle. Top the dough with drained spinach, shredded mozzarella, and 2 tbsp parmesan cheese.

Starting at one of the longer edges, roll the dough up to form a long cylinder, pinching the edges to seal. Carefully transfer to baking sheet, curving the bread if needed, and brush with egg wash.

Bake 35-40 minutes, until bread is golden-brown and crisp.

Slice and serve warm.

While the spinach is one of my favorites, there are plenty of other fantastic stuffing options. Try crumbled sausage mixed with scrambled eggs, parmesan, mozzarella and black pepper; thinly sliced pepperoni topped with provolone and mozzarella; shredded chicken, chopped broccoli, cheddar and honey mustard; or thinly sliced capicola, salami, provolone and mozzarella.

Friendster, here I come. What are some of your holiday potluck favorites?

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Brooke Viggiano is a contributing writer who is always looking to share Houston's coolest and tastiest happenings with the Houston Press readers.
Contact: Brooke Viggiano