I’m strong to the finish cause I eats me spinach

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Appetizer / italian

Mom’s Famous Sausage Spinach Loaf

Who didn’t love “Popeye the Sailor Man” as a kid? I always think of Popeye when I eat spinach. Although I really didn’t like spinach as a child, I wanted the super strength you would get by eating it. This sausage spinach loaf may not make you strong like Popeye, but it will allow you to food flex. It will be all you are ever asked to bring to a party again. My Mom makes this and it’s always the first thing on the table to finish. I’ve learned to make it and now I am sharing this beloved recipe with you.

Time 1 hour

Servings 2 Loaves


3 lbs of bulk Italian sausage, 2 loaf (1 lb each) frozen ready bread dough thawed, 1 1/2 cups of chopped frozen spinach thawed and drained, 2 cups of grated parmesan cheese, 1/2 large onion chopped, 3 cloves of garlic chopped, 2 tsp dried basil leaves, 1 TBS crushed red pepper, 1 tsp garlic powder, 1 cup chicken stock, 2 tsp fennel powder and egg wash.


Pre-heat oven to 375 degrees F. In a large skillet on medium-high heat add sausage. When sausage starts to brown add onion. Once onions start to soften add garlic and mix for a couple minutes. Then add spinach and incorporate. At this point you can add dried basil, crushed pepper and garlic powder. Once mixed add chicken stock to get all the brown bits from the skillet removed from the bottom of the pan. Reduce liquid until almost completely evaporated and turn off heat. Finish with sprinkling the fennel pollen. Turn off heat and let cool.

Roll out bread dough on a well floured surface. Check frequently for sticking and add more flour as needed. This dough can be hard to roll out. Be patient and keep rolling out until it submits. Roll out to approximately a 13 x 10 inch rectangle. Add grated 1 cup parmesan cheese for each loaf.

Once sausage mixture is cooled add sausage 1/2 the amount in skillet to rolled out dough. This should make 2 loaves.

Roll jelly-roll style starting with the long side. Pinch and tuck ends and corners.

Place loaf on top of parchment paper on cookie sheet. Mix 1 egg and 1 TBS of water in separate bowl and mix. Brush egg wash over loaf. Place in oven for 30 minutes or until golden brown. Once cooled slice and serve.


The Author

First off, I'm not a writer. This should be abundantly clear as you read this bio. I'm not a trained Chef either. I'm a Mother, Wife, Registered Nurse and Fraudulent Chef. Why a blog you ask? Well, I don't want to be a line cook, executive Chef, or a restaurant owner. I just want to cook what I want, when I want, and for who I want. Cooking is a creative outlet for me. I don't even consider myself a blogger because I don't blog often. So advertising dollars and web fame is not my motive. Finding the time to cook, write up a recipe, photograph it while maintaining a job and household is challenging. However, it has given me great joy over the years to see people carrying on dishes that I've developed. It's also an online cookbook that I can reflect on. My cooking is an expression of the strong women in my life and inspired dishes from my favorite restaurants. I'm a recipe impostor of dishes from restaurants I love. Furthermore, many of the recipes are spruced up from my childhood. I'm a Mexican-American, native Californian who has spent time in New York and married a first generation Costa Rican. My cooking reflects all of these aspects. Karen's Kitchen is not a Mexican food blog. As much as I'd like to fit into a pretty little red, white and green box. I find it too limiting and reject the notion of creating a Latino point of view because it makes a blog cohesive. So my recipes are all over the place, with no rhyme or reason. Home cooks never apologize for not graduating from culinary school. You will find that my recipes are easy to follow and geared for the home cook. They look amazing and will make you look like a Domestic God/Goddess in front of your loved ones. It's my hope that you find the love for cooking and make some of my recipes your own. Cheers to cooking, eating and surrounding yourself with lovely people.

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