Low Sodium Cheesy Spinach and Herb Stuffed Bread
Indulge in the savory goodness of Low Sodium Cheesy Spinach and Herb Stuffed Bread, a wholesome recipe that combines fluffy homemade dough with a rich, cheesy filling and fresh, aromatic herbs. Perfect for those looking to enjoy a guilt-free delight, this recipe features a luscious blend of ricotta, mozzarella, and parmesan, mixed with sautéed spinach, garlic, basil, and parsley, delivering big flavor with minimal sodium. The dough is easy to prepare, requiring just a few pantry staples, and bakes to golden perfection, creating a crispy exterior that contrasts beautifully with the creamy, herb-infused filling. Ideal for appetizers, brunches, or a comforting snack, this crowd-pleaser is simple, satisfying, and nutrient-packed. Low sodium, big flavor—this stuffed bread is a must-try!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon instant yeast
- 1 teaspoon sugar
- 0.75 cup warm water
- 2 tablespoons olive oil
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 0.25 cup parmesan cheese, grated
- 2 cloves garlic, minced
- 0.25 cup fresh basil, chopped
- 0.25 cup fresh parsley, chopped
- 1 teaspoon cracked black pepper
- 1 egg, beaten
Instructions
In a large bowl, combine the all-purpose flour, instant yeast, and sugar.
Add warm water and olive oil to the dry ingredients. Mix until a dough forms.
Knead the dough for about 5 to 7 minutes until smooth and elastic. If the dough is sticky, add a little more flour.
Cover the dough with a damp cloth, and let it rest for at least 15 minutes.
While the dough is resting, chop the fresh spinach and sauté in a pan with a bit of olive oil until wilted. Set aside to cool slightly.
In a mixing bowl, combine the ricotta cheese, mozzarella cheese, parmesan cheese, minced garlic, chopped basil, chopped parsley, and black pepper. Add the sautéed spinach and mix well.
Preheat your oven to 375°F (190°C).
After resting, roll out the dough on a floured surface into a rectangle of approximately 12x8 inches.
Spread the cheese and spinach mixture evenly over the rolled-out dough, leaving a 1-inch border along the edges.
Roll the dough tightly from the long side into a cylinder. Pinch the seams and ends to seal.
Place the bread on a baking sheet lined with parchment paper. Brush the top of the bread with the beaten egg.
Bake in the preheated oven for 20-25 minutes, or until the bread is golden brown and cooked through.
Allow the bread to cool for a few minutes before slicing. Serve warm and enjoy your low sodium cheesy spinach and herb stuffed bread.
Nutrition Facts
Calories |
269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 188 mg | 8% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 0.8 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 229 mg | 18% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 152 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
