Flatbread Pizzas with Spinach and Feta

Name: Flatbread Pizzas with Spinach and Feta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 garlic clove, finely chopped; 1 tbsp (15 ml) olive oil, plus more for drizzling; 6 cups (140 g) baby spinach, coarsely chopped; 1/2 tsp dried oregano; 3/4 cup (90 g) crumbled feta cheese (see note); 4 Greek pitas or naan bread, about 8 inches (20 cm) in diameter; Lemon wedges

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Preparation 10 min
Cooking 15 min
Servings 4

When your family and friends taste this pizza, it will conjure up images of Greece. To really wow everyone with your presentation, put it on a wood serving board with lemon quarters to add a pop of taste—and colour!

Featured in RICARDO Magazine SPRING 2018 (p. 127)

Végétarien
Sans noix
Sans oeufs

Ingredients

- 1 garlic clove, finely chopped
- 1 tbsp (15 ml) olive oil, plus more for drizzling
- 6 cups (140 g) baby spinach, coarsely chopped
- 1/2 tsp dried oregano
- 3/4 cup (90 g) crumbled feta cheese (see note)
- 4 Greek pitas or naan bread, about 8 inches (20 cm) in diameter
- Lemon wedges

Preparation

- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.
- In a large skillet over medium-high heat, lightly brown the garlic in the oil. Add the spinach and oregano. Cook for 1 minute, stirring constantly. Season with salt and pepper. Drain the spinach in a strainer and let cool.
- Place the pitas on the prepared sheet. Top each one with one-quarter of the spinach and feta, then drizzle with olive oil. Bake for 12 minutes or until the flatbread is light golden brown. Let cool and serve with a squeeze of lemon.

Note from Ricardo

The feta cheese can be replaced with ricotta cheese, as desired.

Personal Note

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