Spinach Herb Twists Recipe

4.5 1 3
Spinach Herb Twists Recipe
Spinach Herb Twists Recipe photo by Taste of Home
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Spinach Herb Twists Recipe

Read Reviews
4.5 1 3
Publisher Photo
"My mom made these for us when we were kids," shares Amy Estes of Wichita, Kansas. "The twists are a tasty way to serve spinach." A hot roll mix makes them easy, but bake the twists with your favorite yeast-bread recipe if you'd like.
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 15 min.

Ingredients

  • 5 cups packed torn fresh spinach
  • 2 green onions, sliced
  • 1 garlic clove, minced
  • 5 tablespoons butter, divided
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 package (16 ounces) hot roll mix
  • 1 cup warm water (120° to 130°)
  • 1 egg

Directions

Place spinach in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes or until limp. Drain well and set aside. In a small skillet, saute onions and garlic in 1 tablespoon butter until tender; transfer to a bowl. Stir in the Parmesan cheese, basil, oregano and spinach; set aside.
In a large bowl, stir the hot roll mix, warm water, egg and 2 tablespoons butter until dough pulls away from sides of bowl. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest for 5 minutes.
Divide dough in half. Roll each portion into a 12-in. x 10-in. rectangle. Melt the remaining butter; brush over dough. Spread spinach mixture over dough to within 1/4 in. of edges. Fold each rectangle in half lengthwise; pinch seams to seal. Cut each rectangle into twelve 1-in.-wide strips.
Twist strips and place on baking sheets coated with cooking spray. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 375° for 12-16 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 2 dozen.
Originally published as Spinach Herb Twists in Light & Tasty December/January 2006, p46

Nutritional Facts

1 each: 90 calories, 3g fat (2g saturated fat), 16mg cholesterol, 156mg sodium, 12g carbohydrate (1g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 5 cups packed torn fresh spinach
  • 2 green onions, sliced
  • 1 garlic clove, minced
  • 5 tablespoons butter, divided
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 package (16 ounces) hot roll mix
  • 1 cup warm water (120° to 130°)
  • 1 egg
  1. Place spinach in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes or until limp. Drain well and set aside. In a small skillet, saute onions and garlic in 1 tablespoon butter until tender; transfer to a bowl. Stir in the Parmesan cheese, basil, oregano and spinach; set aside.
  2. In a large bowl, stir the hot roll mix, warm water, egg and 2 tablespoons butter until dough pulls away from sides of bowl. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest for 5 minutes.
  3. Divide dough in half. Roll each portion into a 12-in. x 10-in. rectangle. Melt the remaining butter; brush over dough. Spread spinach mixture over dough to within 1/4 in. of edges. Fold each rectangle in half lengthwise; pinch seams to seal. Cut each rectangle into twelve 1-in.-wide strips.
  4. Twist strips and place on baking sheets coated with cooking spray. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 375° for 12-16 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 2 dozen.
Originally published as Spinach Herb Twists in Light & Tasty December/January 2006, p46

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meggi36 User ID: 2502010 159251
Reviewed Mar. 7, 2010

"I used my own bread dough. Next time I will add a lot more garlic."

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