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
Spinach Flatbreads
Spinach Flatbreads
Prep Time
10 min
Cook Time
10 min
Yield
4 servings
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
Directions
- 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
1 each: 322 calories, 12g fat (5g saturated fat), 24mg cholesterol, 528mg sodium, 37g carbohydrate (3g sugars, 2g fiber), 16g protein.
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