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Easy Spinach and Onion Stromboli Delicious Recipe

Ready to eat Spinach & Onion Stromboli

Katie and Kelvin's Kitchen adventure

Katie and Kelvin's Kitchen adventure


Ready for some Kitchen Fun?

Cooking can be fun if you love adventure, and this is one of them. You will not miss meat if that's your weakness. However, you can easily replace the ingredients to suit your taste. This exercise is great for bonding with your spouse or partner. Katie and I teamed up and made this from our little kitchen. Bon appetit!

Spinach and Onion Stromboli

  • Hands on time: 20 minutes
  • Total time: 3 hours
  • Music selection: KT Tunstall's "Tiger Suit" (can't get enough of this album lately!)

This is one of our favorite recipes lately. The best part is that it's so much easier than it looks! Our bread machine really helps simplify the process, but the dough certainly can be made without it. Just do it the old style of kneading using your clean hands in a bowl. It wouldn't be a bad idea to spoil yourself with a great professional mixer. After all, you will have it for years.


  • 3/4 cup room temperature water
  • 1 cup bread flour
  • 1 cup whole wheat flour
  • 1/2 tsp of vegetable oil
  • 1/2 Tbs dry milk
  • 1 and 1/4 Tbs white sugar
  • 1/2 tsp salt
  • 2 tsp dry active yeast

Knead ingredients together and let rise for 1 hour. Once the dough is ready, thin it out into a rectangle (or something that looks vaguely rectangular - don't worry too much, we're going for a rustic look.) Make slices in the dough about 2-3 inches deep along both sides.


  • 3/4 cup pasta sauce
  • 1/2 cup shredded mozzarella
  • 1/2 cup shredded fontina
  • 1/2 cup ricotta
  • 1 small onion, diced and sauteed
  • 1 cup chopped spinach

Layer the ingredients down the center of the dough.

Now, here comes the fun part:

  • Begin braiding the side tabs of the dough.
  • Seal the tabs together with a bit of melted butter.
  • Top with a sprinkle of dried Italian herbs.
  • Place it on a baking sheet. If you want a crisper crust, you can use a pizza pan.
  • Bake in a 350 degree preheated oven for 35-40 minutes, or until golden brown.

***This recipe is very easy to tailor to your own tastes. I would personally love to throw in some pitted Kalamata olives, but since Kelvin isn't an olive lover, we usually leave them out. You can also substitute in other cheeses, just make sure that the new cheese will easily melt. In place of the spinach and onion you may want to try pepperoni and green peppers, Italian sausage and zucchini, or chicken and broccoli.

You will enjoy this to your last bite.


Fuller-Life (author) from Washington, DC on August 15, 2013:

I feel like having me some Stromboli tonight!

Fuller-Life (author) from Washington, DC on November 18, 2012:

Scroll to Continue

You are making me hungry

Fuller-Life (author) from Washington, DC on November 18, 2012:

True to that. I don't mind a little fasting to be broken with some Stromboli...

Dianna Mendez on June 10, 2012:

Stromboli is a meal in one for me and my hubby. I love this recipe idea you posted. You can never go wrong having this any day of the week.

Fuller-Life (author) from Washington, DC on June 09, 2012:

hahah...Sure Angela, feel free to share. It's yummy indeed. We made some yesterday and I cant have enough.

Angela Brummer from Lincoln, Nebraska on June 09, 2012:

How yummy I will make some this, eat some of this but first I will share this!

Fuller-Life (author) from Washington, DC on January 08, 2012:

Hey Roshall, great to hear from you. You should let how it went. Wish you the best!

roshall from Ohio on January 06, 2012:

Hi! Just love this dish going to store now to get the ingredients. great hub.

Fuller-Life (author) from Washington, DC on October 17, 2011:

Hi RandomCreative. Great to hear from you. YES IT IS DELICIOUS. You ought to try it.

Rose Clearfield from Milwaukee, Wisconsin on September 09, 2011:

This looks delicious! Great photos.

Fuller-Life (author) from Washington, DC on May 19, 2011:

Simone, did you try it? I am telling you, you gotta try it.

Simone Haruko Smith from San Francisco on May 11, 2011:

Oh my gosh, love it! This recipe sounds amazing. I MUST try it. And love the music selection! Gosh, every recipe should come with one.

Fuller-Life (author) from Washington, DC on May 10, 2011:

Bravo...I am glad to hear that you went for it.Thanks Lady_E, it's definitely a healthy recipe. Rastamermaid, you've gotta try it. Thanks

Jill Spencer from United States on May 10, 2011:

Thanks, Fuller-Life! Made it last night and it was delicious. Vote up!

Elena from London, UK on May 10, 2011:

Very healthy Recipe. Thanks

Rastamermaid from Universe on May 09, 2011:

Definitely worth a try,it looks very good!

Great hub!

Voted up!

Fuller-Life (author) from Washington, DC on May 07, 2011:

Yes, with frozen spinach just thaw it and squeeze out the liquid. If you are going with fresh spinach, it would probably be a good idea to sauté it a bit before adding it to the filling. For this recipe we used frozen spinach.

Jill Spencer from United States on May 07, 2011:

I make stromboli all the time but never thought of adding ricotta as one of the cheeses. Do you sauté the spinach, too? I guess if it's frozen, you could just thaw and squeeze it.

Fuller-Life (author) from Washington, DC on May 07, 2011:

Oh Yes Sameerk, It is soo yummy. You are welcome Tebo, That's right, I also find it easier to follow visually.

tebo from New Zealand on May 07, 2011:

Looks delicious and the photos really help explain how to put this recipe together. Thanks.

sameerk from India on May 07, 2011:

seems to be yummy

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