Catalan Spinach Flatbread Food

SPINACH AND CHEESE FLATBREAD

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.

CATALAN SPINACH FLATBREAD RECIPE

Steps:

• Heat a a large non-stick frying pan with a medium heat, once the pan get´s hot add 2 tablespoons of pine nuts and dry roast them for about 5 minutes until the start to lightly toast, set them aside, using the same pan with the same heat and 2 tablespoons of extra virgin Spanish olive oil and 2 cloves of garlic that have been minced, mix the garlic with the oil, about a minute later add 4 cups of tightly packed spinach, place a lid on top and lower the fire to a LOW heat, after 2 minutes remove the lid and season with sea salt and freshly cracked black pepper, mix everything together and turn off the heat
• To make the dough add 1 cup of all-purpose flour into a large bowl, also add 1 teaspoon of baking powder, 1/2 a teaspoon of sea salt and a 1/4 teaspoon of white sugar, mix the dry ingredients together, then add 1 tablespoon of extra virgin Spanish olive oil and a generous 1/3 cup of white wine and mix everything together until you form a dough, then get in there with your hands and start kneading the dough inside of the bowl until you form a smooth dough and then shape it into a ball
• Sprinkle some all-purpose flour into a flat surface and add the ball of dough on top, using the heel of your palm start gently pushing down on the dough, then start rolling it out, you want a rectangle design with a thickness of about 1/8 of an inch, then transfer the rolled out dough to a baking tray lined with parchment paper
• Evenly distribute the spinach mixture on top of the dough, sprinkle the toasted pine nuts on top of the spinach and top it off with 1/2 a cup of dried cranberries, then add the baking tray to a pre-heated oven, bake only option 210 C - 410 F between 20 to 25 minutes
• Once your coca de espinacas is fully baked let it rest at room temperature for at least 15 minutes to let all the flavors develop
• Enjoy!

SPINACH FLATBREADS

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.

ESPINACA A LA CATALAN (CATALAN-STYLE SPINACH)

Steps:

• *NOTE: Original recipe specified a golden delicious apple. However any apple variety that holds its shape well for baking will work in this recipe: Rome beauty, braeburn, gala, for example.
• Heat the olive oil in a large pan over a medium-high flame.
• When the oil is very hot, add the apple cubes and cook until they are lightly browned; about 1-2 minutes.
• Add the pine nuts and cook until they are lightly browned; about 20-30 seconds. Watch pan carefully as the pine nuts can burn quite easily! *Constantly stir the nuts to avoid burning.*.
• Add the raisins and the 1/2 teaspoon salt; stir together. Add the spinach and sauté very fast until it just starts to wilt; about another 20-30 seconds.
• Now remove the pan from the heat; the spinach will continue to wilt off the heat.
• Add salt to taste, and serve immediately.