"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Grandpa’s Bonatta

Published by: Sarah

  • Jan
  • 10

My Italian hubby loved this bread his grandfather used to make. While he never did write the recipe down, this is what I came up with from his description of the dish.

1 can Refrigerated French Bread Dough
1 Pkg. Fresh Baby Spinach, washed & patted dry
2 T Garlic, minced or put through a garlic press
1 stick Butter
¼ c. Olive Oil
Salt & Pepper to taste
1/2 tsp. Ground Nutmeg

Preheat oven to 375 degrees.

Unroll  dough a flatten somewhat.
Combine spinach & garlic in a mixing bowl. 
Add salt & pepper to taste. 
Drizzle with olive oil & sprinkle with nutmeg.
Stir to blend. 
Place spinach mixture on one half of dough.
Be careful NOT to get oil on the edges of the dough. 
Separate butter into tablespoons & place on top of spinach. 
Fold over the extra dough and press with fork to seal closed. 
Slice two 1/2” slits it top of dough to vent. 
Bake 28 minutes or until golden brown.
Let stand 5 minutes. 
Cut into 1 1/2” wide strips and serve


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