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Spinach, Olive and Onion Bread Recipe
|Yeast based dough||1 Cup (16 tbs) (Enough to make 1 loaf)|
|Olive oil||1 Tablespoon|
|Egg white||1 , lightly beaten|
|Olive oil||2 Tablespoon|
|Red onion||1 Large, sliced|
|Garlic||1 Clove (5 gm), crushed|
|Spinach||1 1⁄2 Pound, stalks removed and leaves shredded (750 Gram)|
|Stuffed green olives||4 Ounce, sliced (125 Gram)|
|Fresh mozzarella cheese||3 Tablespoon, grated|
|Freshly ground black pepper||To Taste|
Calories 478 Calories from Fat 236
% Daily Value*
Total Fat 26 g40.1%
Saturated Fat 6.4 g31.9%
Trans Fat 0 g
Cholesterol 8.9 mg
Sodium 1038 mg43.2%
Total Carbohydrates 48 g15.9%
Dietary Fiber 8 g32%
Sugars 16 g
Protein 14 g27.7%
Vitamin A 320.5% Vitamin C 89.2%
Calcium 24.8% Iron 36.4%
*Based on a 2000 Calorie diet
2. To make filling, heat olive oil in a large frying pan and cook onion until soft. Add garlic and sultanas and cook 1 minute longer. Add spinach and olives and cook over a medium heat until spinach just begins to wilt. Remove from heat and mix in mozzarella. Season to taste with black pepper. Set aside.
3. Knock down dough and knead lightly. Divide dough into four portions, and roll each out into 5 mm / 1/4 in thick circles. Place two circles on lightly oiled baking trays, then spread with filling to within 2.5 cm / 1 in of edge. Cover with remaining circles and pinch sides together to seal edges.
4. Brush top with olive oil. Cover with a clean tea-towel and set aside to rise in a warm place until doubled in size.
5. Brush top with egg white and bake at 200° C / 400° F / Gas 6 for 25 minutes, or until golden brown and well risen.