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Spinach and Ricotta Stromboli Recipe

Name: Spinach and Ricotta Stromboli
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 7 g fast action yeast; 10 g sugar; 480 g strong white bread flour; Plain flour, for dusting; 1 onion, finely chopped; 2 large garlic cloves, minced; 800 g crushed tinned tomatoes; 2 sprigs of oregano; 300 g ricotta cheese; 200 g fresh spinach, roughly chopped; 200 g sliced ham; 1 large egg, beaten; Olive oil, for cooking; Salt and pepper, to taste

Stashcook

This is a yummy rolled-up bread filled with cheese and spinach. It's like a pizza that's been wrapped up! You make dough, add tasty things inside, roll it, bake it, and then slice it to eat. It's fun to make and really good!

Ingredients

7 g fast action yeast

10 g sugar

480 g strong white bread flour

Plain flour, for dusting

1 onion, finely chopped

2 large garlic cloves, minced

800 g crushed tinned tomatoes

2 sprigs of oregano

300 g ricotta cheese

200 g fresh spinach, roughly chopped

200 g sliced ham

1 large egg, beaten

Olive oil, for cooking

Salt and pepper, to taste

Method

In a large bowl, whisk together 325ml lukewarm water, yeast, and sugar until dissolved. Let it stand for 5 minutes until foamy.

Add the bread flour and 10g fine sea salt to the yeast mixture and mix until a shaggy dough forms.

Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes.

Divide the dough into two balls, place them in floured bowls, cover with a cloth, and let them rise in a warm place for 1 hour or until doubled in size.

For the sauce, heat a splash of olive oil in a saucepan over medium heat. Cook the chopped onion until softened, about 7-10 minutes.

Add minced garlic to the onions and cook for 1 minute, then pour in the crushed tomatoes and add oregano sprigs. Season with salt and pepper.

Simmer the sauce on low heat for 30 minutes, stirring occasionally. Remove from heat and let it cool.

Preheat the oven to 200°C (180°C fan).

Roll out each dough ball on a floured surface into a ½ cm-thick rectangle. Spread a layer of the tomato sauce, leaving a 2cm border.

Layer the sliced ham, ricotta cheese, and chopped spinach over the sauce.

Roll the dough into a log and tuck in the ends to seal.

Place the stromboli on baking trays lined with greaseproof paper and let them rise for another 30 minutes.

Brush the stromboli with beaten egg and bake for 25-30 minutes or until golden brown.

Allow the stromboli to cool for 10 minutes, then slice and serve with any remaining sauce.

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