Spinach Bread Sticks
After the success of the Pink Pizza, I really wanted to experiment further with adding vegetables to pizza or bread dough. And with Easter just a few weeks away, I figured I could make something that’s green. Spinach is a perfect colouring agent and adds a subtle taste. So, I came up with these Spinach Bread Sticks. Green and delicious. Speaking about green, this recipe would also be very fitting for St. Patrick’s Day, don’t you think?
Perfect addition
These Spinach Bread Sticks are perfect for Easter Brunch, but will be just as good for breakfast or as a side for dinner or a soup. I personally think these can be eaten all year round, but the bright green colour makes them perfect for Easter or St. Patrick’s Day.
Cheesy
For this first try, I added a mild cheese (grated Emmenthal), mainly due to the fact that our oldest son doesn’t like a strong cheese taste. Though I think that the spinach can perfectly be accompanied by a somewhat stronger cheese, like mature cheddar of goat’s cheese. Thinking of that, I think adding Feta cheese will be a great variation as well. What I’m trying to day: choose whatever you like, experiment the hell out of it. Not a cheese lover at all? These Spinach Bread Sticks taste great even without the cheese.
Ingredients
200 g fresh spinach
1 tbsp olive oil
Pinch of sea salt
50 ml water
7 g dry yeast
1 tbsp sugar
350 ml warm water
700 g flour + extra flour for dusting
1 tsp salt
200 g + 150 g grated Emmenthal
1 tbsp vegetable oil
1 egg
Instructions
Heat up a tablespoon of olive oil in a frying pan or wok and stir fry the spinach with a pinch of sea salt until the spinach has wilted down.
Let the spinach cool completely.
Puree the spinach with 50 ml water in a blender or food processor.
Mix 350 ml warm water (think of the temperature of bath water) with the yeast and the sugar.
Let sit for ca. 10 minutes until the mixture is all bubbly.
Put the yeast mixture, spinach, salt, flour and 200 g cheese in a large mixing bowl and knead until a dough has formed. If the dough is too sticky/too wet, slowly add more flour.
Take the dough out of the bowl and knead it a couple of times on a lightly floured surface.
Grease a bowl with a tablespoon of vegetable oil, put the dough in the bowl and turn the dough so it gets covered in oil as well.
Put in a warm place for at least 30 minutes or until the dough has doubled in size.
Preheat the oven to 200°C.
Place dough on a lightly floured surface and divide into 16 equally sized pieces.
Shape each piece into a log and place on a baking sheet lined with parchment paper.
Cover with a clean kitchen towel and let rest for another 15 minutes.
Lightly beat the egg and coat the bread sticks with the egg wash.
Sprinkle the remaining cheese on top.
Bake ca. 20 minutes in the middle of the oven.
The bread sticks taste great just as they are, for example with a soup. But with some butter and a slice of cheese, oh my…
Enjoy!

Spinach Bread Sticks
Ingredients
- 200 g fresh spinach
- 1 tbsp olive oil
- Pinch of sea salt
- 50 ml water
- 7 g dry yeast
- 1 tbsp sugar
- 350 ml warm water
- 700 g flour + extra flour for dusting
- 1 tsp salt
- 200+150 g grated Emmenthal
- 1 tbsp vegetable oil
- 1 egg
Instructions
-
Heat up a tablespoon of olive oil in a frying pan or wok and stir fry the spinach with a pinch of sea salt until the spinach has wilted down.
-
Let the spinach cool completely.
-
Puree the spinach with 50 ml water in a blender or food processor.
-
Mix 350 ml warm water (think of the temperature of bath water) with the yeast and the sugar.
-
Let sit for ca. 10 minutes until the mixture is all bubbly.
-
Put the yeast mixture, spinach, salt, flour and 200 g cheese in a large mixing bowl and knead until a dough has formed. If the dough is too sticky/too wet, slowly add more flour.
-
Take the dough out of the bowl and knead it a couple of times on a lightly floured surface.
-
Grease a bowl with a tablespoon of vegetable oil, put the dough in the bowl and turn the dough so it gets covered in oil as well.
-
Put in a warm place for at least 30 minutes or until the dough has doubled in size.
-
Preheat the oven to 200°C.
-
Place dough on a lightly floured surface and divide into 16 equally sized pieces.
-
Shape each piece into a log and place on a baking sheet lined with parchment paper.
-
Cover with a clean kitchen towel and let rest for another 15 minutes.
-
Lightly beat the egg and coat the bread sticks with the egg wash.
-
Sprinkle the remaining cheese on top.
-
Bake ca. 20 minutes in the middle of the oven.
Lisa
March 17, 2018This is so smart! I will definitely have to try it! Looks fun and tasty!
Nicole
March 18, 2018Thank you, Lisa! They are really good 🙂
Stine Mari
March 19, 2018What a clever idea! The spinach is so subtle, I’m sure it turned out great. Spinach and cheese is an awesome combination, and add bread – yum!
Nicole
March 19, 2018Thank you, Stine! A winning combo for sure 🙂
Allison Hanson
March 19, 2018I like this idea, maybe my kids will start to eat green things. I am excited to try them!
Nicole
March 19, 2018I’m sure they will love them, Allison!
Fred
March 19, 2018These bread sticks look a lot different done the ones we’re used too but food would be no fun if we stay with the ordinary. I would totally love to try this recipe, yummy! Thanks for sharing!
Nicole
March 20, 2018Totally agree, Fred, food can be so fun and adventurous!
nicole orriens
March 20, 2018Ze zien er nog leuk uit ook zeg! En slim om op deze manier groente ergens in te verwerken!
Nicole
March 20, 2018Dank je, Nicole! Gelukkig hoef ik groente niet te verstoppen voor de jongens, maar als je op een leuke manier nog wat extra toe kan voegen, is dat alleen maar meegenomen 🙂
Julie
March 21, 2018These looks like asparagus spears – such a clever way to eat more veggies.
Nicole
March 21, 2018Hmmm, asparagus… giving me idea’s 😉
Jacqueline Debono
March 22, 2018Fabulous idea. We use spinach a lot here in Italy to colour pasta dough. I’ve never tried it in bread. I’ll have to try it!
Nicole
March 23, 2018Thanks, Jacqueline! And I’ve never coloured my own pasta, definitely something on my to-do list 🙂
nicole triebe
March 22, 2018What a Delicious way to sneak vegetables into foods for kids. I love it!
Nicole
March 23, 2018Thank you, Nicole! These were definitely a success with the kids 🙂