Get your vegetables fix in one pop! This recipe is a delicious way to get in the greens without the cringe. SautÃ©ed 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
- Â¼ cup olive oil
- 3 ounces warm water
- Â½ teaspoon salt
- 1 egg white, whisked
For the filling:
- 10 ounces frozen spinach (defrosted)
- 2 tablespoons olive oil
- Â½ 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
- Â½ cup finely chopped tomato
- 1/4 teaspoon sweet paprika
- Salt and pepper to taste
- Â½ teaspoon coriander
- Â½ teaspoon cumin
- Â½ teaspoon dried oregano
- Â½ teaspoon dried basil
- Â½ cup goat feta, crumbled
For the dough, sift the flour with the salt into a large bowl.Â 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 — 7-8â€™ x 18-20â€™. Use flour so the pin doesnâ€™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 sautÃ© them until they are more translucent. Squeeze and drain the spinach so it isnâ€™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 forÂ 20 minutes or until they brown, checking periodically to make sure you do not burn them. Enjoy hot or cold â€“ they are best the next day!