Ingredients
Scale
- 2 cups all-purpose flour, plus extra for dusting
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup cold unsalted butter, cut into cubes
- 3/4 cup grated Parmesan cheese (freshly grated for best flavor)
- 1 cup fresh spinach leaves, finely chopped
- 1/3 cup whole milk, plus extra as needed
- 1 large egg, beaten (for egg wash)
- 1 teaspoon garlic powder (optional, for a subtle kick)
- Freshly ground black pepper, to taste
Substitution suggestions: If you prefer, baby kale or Swiss chard can replace spinach for a slightly different green flavor. For a dairy-free twist, substitute the butter with a vegan alternative and use nutritional yeast in place of Parmesan. Milk can be swapped for almond or oat milk if needed.
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This step brings back memories of my grandmother’s meticulous preparation, making sure everything was set before the magic began.
- In a large bowl, whisk together the flour, salt, and baking powder. Add the cubed butter, then use your fingertips to rub it into the flour mixture until it resembles coarse crumbs—think of it as recreating that flaky texture my Nonna Rosa taught me to love.
- Stir in the grated Parmesan, chopped spinach, garlic powder (if using), and a few grinds of black pepper. The aroma here is incredible, like walking through the herb garden of my childhood.
- Pour in the milk gradually, stirring until a soft dough forms. It might be a bit sticky—that’s okay! Add a splash more milk if needed, but be gentle to keep the dough tender.
- Turn the dough onto a lightly floured surface and gently knead it just a few times to bring it together. Avoid overworking the dough to keep those twists light and flaky, a tip I learned after many happy afternoons baking with my daughters.
- Roll the dough out into a rectangle about 12 inches long and 8 inches wide. Using a sharp knife or pizza cutter, cut the dough into 12 strips, about 1 inch wide.
- Take each strip and gently twist it several times, then place it on the prepared baking sheet. The twisting is a fun step I always share with my girls—they take pride in making each twist unique.
- Brush each twist with the beaten egg to give them that beautiful golden sheen as they bake.
- Bake for 18-22 minutes, or until the twists are puffed up and golden brown. You’ll know they’re ready when the kitchen fills with that irresistible, savory aroma that instantly feels like home.
- Allow the twists to cool slightly on a wire rack before serving. I like to serve them warm, but they’re equally delightful at room temperature—perfect for those casual family dinners or picnic outings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
