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Spinach Herb Twists

"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.
  • Total Time
    Prep: 35 min. + rising Bake: 15 min.
  • Makes
    2 dozen


  • 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 large egg, room temperature


  • 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, combine the contents of the roll mix and yeast packets; beat in the 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.
Nutrition 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.
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  • meggi36
    Mar 7, 2010

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

  • joedebfry
    Dec 15, 2007

    No comment left

  • Sanna
    Aug 18, 2006

    No comment left