Spinach and Vegetables Whole-Wheat Bread Bites


Get your vegetables fix in one pop! This recipe is a delicious way to get in the greens without the cringe. Sautéed with vegetables and spices, the spinach is warm and infused with incredible flavor. I like to serve this as a party appetizer or on the side of a casual mid-week meal. These store wonderfully in the fridge for about a week and actually taste better the next day, cold or hot!

Spinach and Veggie Whole-Wheat Bread Bites

Makes about 20


For the dough:

  • 1 cup 100% whole-wheat flour
  • ¼ cup olive oil
  • 3 ounces warm water
  • ½ teaspoon salt
  • 1 egg white, whisked

For the filling:

  • 10 ounces frozen spinach (defrosted)
  • 2 tablespoons olive oil
  • ½ cup onions, finely chopped
  • 5-6 button white mushrooms, finely chopped
  • 4-5 Brussels sprouts, finely chopped
  • 2 tablespoons red bell pepper, finely chopped
  • 1 scallion, finely chopped
  • ½ cup finely chopped tomato
  • 1/4 teaspoon sweet paprika
  • Salt and pepper to taste
  • ½ teaspoon coriander
  • ½ teaspoon cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ cup goat feta, crumbled


For the dough, sift the flour with the salt into a large bowl.  Add the olive oil and water and use clean hands to knead the dough for about 5 minutes or until it forms a dough ball. Separate into 2 pieces and using a rolling pin to flatten each half into thin rectangular pieces — 7-8’ x 18-20’. Use flour so the pin doesn’t stick to the counter surface or rolling pin.

For the vegetables filling, add the olive oil to a large skillet over medium-high heat. Add the onions, mushrooms, Brussels sprouts, red pepper, and scallions and sauté them until they are more translucent. Squeeze and drain the spinach so it isn’t wet. Add the spinach to the veggie mix and continue to cook. After cooking for another 4-5 minutes, add the chopped tomato and the rest of the ingredients except the cheese. Cook for another 2-3 minutes. Remove from heat.


Take the dough and brush the top lightly with olive oil. Spread half of the vegetables mixture across the dough, leaving 1/2 inch from the edge of the dough. Sprinkle with cheese. Start rolling the dough over and unto itself, starting from the long-end side. When you reach the other end, you have creates a long log. Brush lightly with whisk egg yolk and cut into 1.5-inch thick bites. Separate them from one another and lay them out on a greased baking tray.


Bake at 375 Fahrenheit for  20 minutes or until they brown, checking periodically to make sure you do not burn them. Enjoy hot or cold – they are best the next day!



Bon Appetit!

xo Aylin

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