Spinach Flatbreads Recipe
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
- 2/3 cup sliced onion
- 4 teaspoons olive oil, divided
- 4 whole pita breads
- 2 cups fresh baby spinach
- 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
- 1/4 teaspoon pepper
- 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. Yield: 4 servings.
Originally published as Spinach Flatbreads in Simple & Delicious May/June 2006, p19
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Reviewed Dec. 27, 2013
"Great, quick lunch or snack! Added a bit of crushed red pepper."
Reviewed Jun. 15, 2011
"I make this all the time now it's one of my go-to appetizers so delicious and easy to make!"
Reviewed Jul. 17, 2009
"These are so good! Even the kids like them. Very light and yummy for a summer meal."