Spinach Filled Anatolian Flatbread Recipes

SPINACH FLATBREADS

Spinach Flatbreads image

Instead of the same old side of garlic bread, serve up wedges of toasty, mouthwatering Spinach Flatbreads from Kristen Westbrook in Pittsburgh, Pennsylvania. "I always seemed to have spinach that would spoil before I could use it all," she explains. "So I started making these delicious and quick flatbreads. They're low-fat, work well with almost any vegetable I have on hand and can double as a light lunch."-Kristen Westbrook, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

2/3 cup sliced onion
4 teaspoons olive oil, divided
4 whole pita breads
2 cups fresh baby spinach
1-1/2 cups shredded part-skim mozzarella cheese
1/4 teaspoon pepper

Steps:

In a small skillet, saute onion in 2 teaspoons oil until tender; set aside., Place pitas on an ungreased baking sheet; brush with remaining oil. Layer with spinach, onion and cheese. Sprinkle with pepper. Bake at 425° for 6-8 minutes or until cheese is melted.

Nutrition Facts : Calories 322 calories, Fat 12g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 528mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

SPINACH-FILLED ANATOLIAN FLATBREAD

Spinach-Filled Anatolian Flatbread image

Provided by Florence Fabricant

Categories side dish

Time 45m

Yield 4 filled flatbreads

Number Of Ingredients 13

Ingredients

1/4 pound unbleached bread flour ( 3/4 cup), plus flour for dusting
Salt
1 1/2 tablespoons olive oil or melted butter
3 to 4 cloves garlic
1 tablespoon unsalted butter
1 large onion, chopped
1/2 pound fresh spinach, rinsed, patted dry and chopped
Pinch of grated nutmeg
1/2 teaspoon hot red chili flakes
1 tablespoon all-purpose flour
1/2 cup milk
3 tablespoons grated Parmesan or pecorino cheese
Freshly ground black pepper

Steps:

Sift the bread flour and 1/2 teaspoon salt into a large bowl. Form a well in the center and pour in 1 tablespoon of the oil or melted butter and 1/4 cup lukewarm water. Work the flour into the liquid and form a dough.
Knead the dough, sprinkling on a bit more flour if necessary, until it is smooth, about 5 minutes. Divide the dough in four, roll each piece into a ball, place on a lightly floured work surface and cover with a damp cloth. Allow to rest 20 minutes.
Meanwhile, pulverize garlic with a few generous pinches of salt.
Melt butter in a skillet with a cover, add onion and crushed garlic, and cook over medium heat until softened. Add spinach, nutmeg and chili flakes. Cover and cook 2 to 3 minutes. Stir in the flour, then the milk, and cook, stirring, until smooth. Beat in cheese and season with salt and pepper. Set aside.
Cut 4 8-inch squares of foil or parchment paper. Heat a griddle or skillet over medium-high heat and wipe it with oil or melted butter.
Roll balls of dough on a floured surface into thin rounds 5 to 6 inches in diameter. Place one round on griddle, shift it to be sure it is not sticking, and cook about a minute, until it starts to bubble and brown on the underside. Brush top with 1/4 teaspoon oil or butter, then flip it over.
Spread one-fourth of the spinach filling on the cooked side. Allow bottom to cook about 45 seconds, until lightly browned. Lift flatbread onto a square of foil or paper, roll into a cone and wrap it up.
Repeat with remaining dough and filling, and serve.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 337 milligrams, Sugar 3 grams, TransFat 0 grams

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