SPINACH-AND-YOGURT FLATBREADS
Flatbreads taste anything but flat when slathered with garlic-infused Greek yogurt and decked out with spinach. Even after broiling, the yogurt keeps its satiny finish and signature tang. the finishing touch: a sprinkling of toasted coconut, cumin, and sesame seeds (a take on dukka, an Egyptian spice blend).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 20m
Yield Makes 4
Number Of Ingredients 9
Steps:
- Preheat broiler with rack in top position. Toast cumin seeds in a small skillet over medium-high until fragrant, about 1 minute. Add sesame seeds and coconut and continue to toast, stirring constantly, until coconut is golden brown, 4 to 5 minutes more. Stir in 1/2 teaspoon salt. Transfer to a plate; let cool. Using the flat side of a chef's knife, crush garlic to a paste with 1 teaspoon salt; stir into yogurt.
- Drizzle spinach with 1 tablespoon oil; season with salt. Brush remaining 2 tablespoons oil over both sides of each flatbread; season with salt. Arrange in a single layer on a baking sheet; broil until edges are golden, about 1 minute. Flip and spread each flatbread with 1/4 cup yogurt mixture. Top with 1 cup spinach. Broil until spinach just begins to wilt, about 1 minute. Serve, drizzled with oil and sprinkled with coconut mixture and salt.
SPINACH AND CHEESE FLATBREAD
Provided by Food Network Kitchen
Time 2h45m
Yield 6-8 servings
Number Of Ingredients 10
Steps:
- Combine 1 cup warm water (110 degrees F), the sugar and yeast in a large bowl. Let stand until foamy, about 5 minutes. Add 1 tablespoon olive oil, the flour and fine salt; stir to form a sticky dough. Turn out onto a floured surface and knead until smooth, about 10 minutes, dusting with flour.
- Brush a large bowl with olive oil; add the dough, loosely cover with plastic wrap and set aside until doubled in size, about 1 hour, 30 minutes.
- Brush a rimmed baking sheet with olive oil. Stretch the dough on the baking sheet. Cover with a towel; set aside until doubled, 30 minutes.
- Preheat the oven to 475 degrees F. Scatter the cheese, bell pepper and scallion whites over the dough. Bake until the crust is golden, 15 to 18 minutes. Toss the spinach and scallion greens with the remaining 1/2 tablespoon olive oil and the sea salt. Sprinkle over the flatbread; bake 2 more minutes.
SPINACH FLATBREADS
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
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 DIP' FLATBREAD
Enjoy the rich, savory flavor of spinach dip in a whole new way with our 'Spinach Dip' Flatbread recipe. Refrigerated pizza dough is topped with cream cheese, Parmesan cheese, artichoke hearts and chopped spinach to make 'Spinach Dip' Flatbread. Plus, it's ready in just 30 minutes!
Provided by My Food and Family
Categories Home
Time 30m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Unroll pizza dough onto baking sheet sprayed with cooking spray; roll or press into 15x11-inch rectangle.
- Bake 8 to 10 min. or until lightly browned. Meanwhile, mix cream cheese spread, 1/4 cup Parmesan, milk and garlic powder in medium bowl until blended. Add spinach and artichokes; mix well.
- Spread crust with cream cheese mixture; sprinkle with remaining Parmesan. Bake 8 to 10 min. or until heated through.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
SUNNY-SIDE-UP EGG AND BABY-SPINACH FLATBREAD
Swap in whatever greens (watercress, arugula) or flatbread (tortilla, naan, pita) you have on hand for this ingenious 15-minute dish. Prefer it zesty? Add some hot sauce.
Provided by Martha Stewart
Categories Bread Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. On a parchment-lined baking sheet, brush flatbread with 1 tablespoon oil. Toss spinach and onion with remaining oil and lemon juice; season with salt and pepper. Mound mixture on flatbread and bake 5 minutes.
- Crack eggs over spinach, season with salt and pepper, and bake until eggs are just set, 6 to 7 minutes more.
Nutrition Facts : Calories 352 g, Cholesterol 317 g, Fat 24 g, Fiber 5 g, Protein 14 g, SaturatedFat 5 g, Sodium 477 g
SPINACH MUSHROOM FLATBREAD RECIPE BY TASTY
Here's what you need: nonstick cooking spray, refrigerated pizza dough, olive oil, mushroom, kosher salt, Frank's Red Hot® Sauce, garlic alfredo sauce, shredded mozzarella cheese, shredded parmesan cheese, spinach, garlic, grated parmesan cheese, freshly ground pepper
Provided by Frank's RedHot
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425°F (220°C). Grease a baking sheet with nonstick spray.
- Roll out the pizza dough and cut in half lengthwise (save the other half for another use). Place the dough on the prepared baking sheet and use your fingers to stretch and shape it into an oval.
- Heat the olive oil in a medium pan over medium-high heat. Add the mushrooms and salt and cook for 3-5 minutes, or until the mushrooms are well browned. Turn off the heat, add 2 tablespoons Frank's RedHot®, and toss to coat.
- Spread the garlic Alfredo sauce over the dough, then top with the mozzarella and shredded Parmesan cheeses, spinach, garlic, and Frank's RedHot® mushrooms.
- Bake the flatbread for 10-15 minutes, or until the crust is golden brown and the cheese is melted.
- Drizzle the remaining tablespoon Frank's RedHot® over the flatbread and sprinkle the grated Parmesan cheese and black pepper on top. Cut into 8 slices, then serve.
- Enjoy!
Nutrition Facts : Calories 473 calories, Carbohydrate 60 grams, Fat 18 grams, Fiber 2 grams, Protein 16 grams, Sugar 3 grams
SPINACH-FILLED ANATOLIAN FLATBREAD
Provided by Florence Fabricant
Categories side dish
Time 45m
Yield 4 filled flatbreads
Number Of Ingredients 13
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
SPINACH AND FETA FLATBREAD
Make and share this Spinach and Feta Flatbread recipe from Food.com.
Provided by ShakenCake
Categories Lunch/Snacks
Time 7m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 1. Combine olive oil and garlic and set aside.
- 2. Spread one half of pita bread with feta, top with spinach and mozzarella for each.
- 3. Fold over and place on hot sandwich press, brush top with garlic oil.
- 4. Press until golden.
- NB. You can make these in any number of ways - another favourite is salami, tomato, and feta.
Nutrition Facts : Calories 329.3, Fat 15.6, SaturatedFat 6.4, Cholesterol 32.1, Sodium 679.2, Carbohydrate 35, Fiber 1.3, Sugar 1.9, Protein 11.8
ARTICHOKE, SPINACH, AND PROSCIUTTO FLATBREADS WITH SPICY HONEY
Spicy honey lends a little kick to these crispy flatbreads. With frozen artichokes, spinach, and pizza dough on hand, you can make them any night of the week.
Provided by Mindy Fox
Categories Flat Bread Artichoke Prosciutto Honey Spinach Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Position racks in middle and upper third of oven and preheat to 475ºF.
- Heat oil in large heavy skillet over medium. Add garlic and parsley and cook, stirring, 30 seconds. Add spinach and artichokes, toss to coat, and cook, covered, until artichokes are tender, 10-12 minutes. Uncover and simmer, stirring occasionally, until juices thicken, about 2 minutes. Season with 1/2 tsp. salt and a pinch of black pepper. Remove from heat and stir in lemon zest.
- Sprinkle 2 rimless baking sheets with cornmeal. Roll out half of the dough on floured surface to a 12x7" oval. Transfer to baking sheet. Repeat with remaining dough.
- Sprinkle each round with 1/2 cup Parmesan, then top evenly with artichoke and spinach mixture. Top with remaining 1 cup Parmesan and season with a pinch of salt and black pepper. Bake, rotating sheets halfway through, until crust is golden brown, 20-22 minutes.
- Meanwhile, combine honey and red pepper flakes in a small bowl.
- Remove flatbreads from oven. Top with prosciutto and drizzle with spicy honey. Cut flatbreads into wedges and serve.
More about "spinach flatbreads recipes"
SPINACH-FILLED LEBANESE FLATBREADS | KING ARTHUR BAKING
From kingarthurbaking.com
4.9/5 (16)Total Time 7 hrs 28 minsServings 14Calories 216 per serving
- To make the dough: In a large mixing bowl, mix and knead all of the dough ingredients until smooth.
- Cover the mixing bowl and let the dough rise for 1 hour., Divide the dough into 14 pieces (2 1/2 ounces each) and shape each into a firm round.
- Cover and refrigerate overnight., To make the filling: Add the salt to the spinach leaves and rub together thoroughly.
- Drain in a colander for 1 hour. Rinse well under cold water, then squeeze out as much liquid as you can.
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