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Italian Spinach Braid Recipe

Italian Spinach Braid Recipe photo by Taste of Home

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“I've been making this recipe for over 25 years. It's how I got my kids to eat spinach when they were little. This is the dish I'm asked to make the most.” Pat Jasper — Northlake, Illinois

This recipe is:

Healthy

Diabetic Friendly

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Italian Spinach Braid Recipe

Prep: 20 min. + rising Bake: 20 min.

Yield: 6 Servings

20 20 40

Ingredients

1 loaf (1 pound) frozen whole wheat bread dough, thawed
1 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2/3 cup shredded part-skim mozzarella cheese
2 tablespoons grated Romano cheese
3/4 teaspoon dried minced garlic
3/4 teaspoon fennel seed
3/4 teaspoon dried oregano
1/2 teaspoon salt
1 egg white, beaten
Pizza sauce, optional

Directions

Roll dough into a 12-in. x 9-in. rectangle. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a large bowl; add the spinach, cheeses, garlic, fennel seed, oregano and salt.
Spread beef mixture lengthwise down the center of dough. On each long side, cut 1-in.-wide strips 3 in. into center.
Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Brush with egg white. Bake at 350° for 20-25 minutes or until golden brown. Serve with pizza sauce if desired. Yield: 6 servings.

Nutritional Facts 1 piece (calculated without pizza sauce) equals 366 calories, 12 g fat (4 g saturated fat), 57 mg cholesterol, 709 mg sodium, 38 g carbohydrate, 6 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.

Originally published as Italian Spinach Braid in Healthy Cooking April/May 2010, p45

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Italian Spinach Braid

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Reviewed on Mar. 28, 2012 by proudgrandmaof2

My husband and I love this. It is a great recipe to adapt it to your own personal tastes. We use 1/2 sausage half ground beef, add onion and mushrooms. Use more cheese. Instead of raising dough then filling cook the meats then roll bread then add meats to bread then raise for 1hr. 15 minutes. When brushing with egg whites sprinkle with garlic and Parmesan cheese before baking..

Reviewed on Feb. 02, 2012 by Tree_Hugger_8700

I couldn't find the frozen bread dough in my grocery store, so I used crescent rolls from the tube and it turned out excellent!