Spinach Parmesan Sables are a healthy, light, and crispy cracker that will give you the salty snack you’re craving for WITHOUT all of the fat, calories, and guilt!
Do you know the oh-so-talented Abagail Johnson Dodge? Her friends call her Abby. She’s a gem in the world of baked goods. You can read all about her HERE.
I was first introduced to Abby when I came across her cookbook, Desserts 4 Today. That little book transformed me forever, because in it, Abby shares a recipe for Nutella brownie bites. I’m sure you already know about my Nutella obsession, and if you don’t, just use the search box on my site and look up the word Nutella. You’ll find ALL sorts of Nutella love around here! At any rate, What’s better than the recipe itself is the fact that they’re made from only 4 ingredients and they bake up in 11 minutes. Hello, obsession!
Anyway, I digress. Abby has a monthly post on her site called #BakeTogether where she shares an easy recipe that she then encourages us foodies to put our spin on and link up to her site with it. The end result is always pure wonderfulness, as we are able to see one another’s creations and share our recipes at the same time.
This month’s #BakeTogether recipe is for sables. Until I read Abby’s recipe for them, which you can see HERE, I honestly had never heard of a sable. Turns out, it’s a flaky, buttery bundle of goodness. Sort of a cross between a cracker and a cookie. They’re made using a fancy sounding French pastry technique called fraisage. I just love saying that word because it secretly makes me sound like an expert in the art of French pastry… FRA-SAJ…The sables are light as air and they pair well with coffee, tea, milk, or even a glass of wine.
Abby’s version was a spicy Parmesan sable, which really sounded delicious. I thought about making the recipe as written, but then I realized how close it is to St. Patrick’s day, so I decided to give my sables some luck ‘o the Irish green using one of my favorite savory ingredients, baby spinach! Look how adorable my Spinach Parmesan Sables turned out!
If you want to make them, just use Abby’s recipe and then fold in 1/2 cup of finely chopped spinach as you’re creating the log. You could probably even combine it during the initial mixing in your food processor, but I wanted to make sure that I was preparing the dough correctly since I had never used this technique before.
I really like how the spinach gives the sables a fun marbling effect. There’s a touch of cayenne pepper in the recipe, too, so if you make them with this version, you’ll get a little salt, a little tang, and a wonderfully buttery cracker that just melts in your mouth!
scarfed down ate a couple of them while they were still warm, right out of the oven, but I bet they’ll taste even better after they’ve cooled down. I’m making a cheesy ham & potato casserole tomorrow and these will be a perfect compliment for it. I’m going to bake up another batch to go with our corned beef & cabbage on St. Patty’s day, too.
If you like salty snacks, you might also want to check out my recipe for Ranch Roasted Nuts.
I hope you enjoy these spinach Parmesan sables!
- 6 ounces (1.5 cups) all-purpose flour
- 2 ounces freshly grated Parmesan cheese
- 1 teaspoon kosher or sea salt
- 3/4 teaspoon chopped fresh thyme
- 1/8 teaspoon ground cayenne pepper
- 4 ounces (8 Tablespoons) unsalted butter, well chilled and cut into 7 slices
- 1.5 ounces (2 Tablespoons plus 1.5 teaspoons) very cold water
- 1/2 cup fresh baby spinach leaves, finely chopped
- Kosher salt for sprinkling (optional)
- Put the flour, cheese, salt and cayenne in a food processor and pulse briefly to combine. Add the butter and pulse until the butter pieces are slightly larger than pea size, about 10 to 12 pulses depending on your machine. Drizzle the water evenly over the flour mixture. Pulse until the dough begins to form moist crumbs that are just beginning to clump together, about 8 or 9 more pulses depending on your machine.
- Transfer the moist crumbs onto an unfloured work surface and gather them into a pile. With the heel of you hand, push and gently smear the crumbs away from you until they start to come together in a cohesive dough.
- Add the spinach to the mixture, then using a bench scraper, gather the dough together and turn it about 45 degrees and give it one or two more smears. Gather the dough together and shape the dough into a 7 1/4-inch long and 2 1/4 -inch wide rectangle using the bench scraper to make the sides nice and straight. Wrap tightly in plastic wrap and refrigerate until very firm, at least 3 hours, or up to 2 days.
- Position a rack in the center of the oven and heat the oven to 375°F. Line two large baking sheets with parchment.
- Using a thin, sharp knife, cut the logs into 1/4-inch slices. (At this point, you can use a small clover shaped cookie cutter to cut clover shapes from the slices, if desired) and arrange crackers about 1 inch apart on the prepared sheets. Bake, one sheet at a time, until they're nutty brown around the edges, about 16 to 18 minutes. If you like, sprinkle the crackers with a little kosher salt just as the baking sheets come out of the oven. Serve slightly warm or room temperature.
- The dough can be shaped and frozen for up to a month and then thawed for about an hour on the counter or in the refrigerator overnight.