SPINACH AND GOAT CHEESE CROSTINI
Top a small toast with a garlicky spinach mixture, then sprinkle with goat cheese and bake.
Provided by Food Network
Time 30m
Yield 6 servings (3 per person)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Use 2 tablespoons of the oil to brush both sides of the bread slices. Arrange on a baking sheet and sprinkle lightly with salt and pepper. Bake until golden, flipping halfway through, about 7 minutes. While the toasts are hot, rub both sides with the whole garlic clove and return the bread to the baking sheet.
- Toast the pine nuts in a large skillet over medium heat, swirling, until lightly golden, about 3 minutes. Transfer to a medium bowl. Add the remaining 2 tablespoons olive, minced garlic and red pepper flakes to the skillet and cook, over medium heat and stirring frequently, until the garlic is soft, about 1 minute. Add the spinach, in batches, sprinkling with salt after each new addition, until wilted and tender. Transfer to the bowl with the pine nuts, add the lemon zest and toss well. Drain the mixture in a colander and then roughly chop it.
- Divide the spinach mixture among the toasts and top each with some crumbled goat cheese. Bake just until cheese starts to melt, 3 to 5 minutes. Sprinkle with more red pepper flakes if using and serve warm.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
'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
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.
OUR 35+ BEST FLATBREAD RECIPES (+TOMATO, SPINACH, AND ARTICHOKE FLATBREAD)
These options are sure to be a hit. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 33m
Number Of Ingredients 8
Steps:
- Put all ingredients onto the flatbread.
- Bake for 10-12 minutes at 400°F until cheese is melted on top
Nutrition Facts : Calories 230 kcal, ServingSize 1 serving
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 AND CHEESE FLATBREAD RECIPE - (4.7/5)
Provided by á-175897
Number Of Ingredients 10
Steps:
- Combine 1 cup warm water (110°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°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.
MUSHROOM, SPINACH AND GOAT CHEESE FLATBREAD
Make and share this Mushroom, Spinach and Goat Cheese Flatbread recipe from Food.com.
Provided by ChezGrodenMcSandwich
Categories < 60 Mins
Time 32m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Sautee the shallot, garlic, and mushrooms over medium heat in pan for about 5 minutes, or until mushrooms are golden but not fully brown. Remove from heat.
- Preheat oven to 400 degrees.
- Lightly brush pizza crust with olive oil, then top with minced garlic. Top with spinach and crumbled goat cheese.
- Spread cooked mushroom mixture on top of spinach and cheese evenly.
- Top with golden raisins, balsamic, salt and pepper, and red pepper flakes to taste.
- Place flatbread onto middle oven rack. Bake for approx 10-12 minutes.
- Remove from oven, slice, and top with extra balsamic.
Nutrition Facts : Calories 291.6, Fat 15.7, SaturatedFat 10.4, Cholesterol 39.3, Sodium 285.8, Carbohydrate 22.9, Fiber 3.1, Sugar 14.4, Protein 19.1
SPINACH AND THREE CHEESE GOZLEME
These flatbreads are stuffed with a mixture of three different cheeses to mimic feta-like Turkish white cheese that's used in gozleme.
Provided by Ana Sortun
Yield Serves 6 to 12
Number Of Ingredients 15
Steps:
- In a medium bowl, whisk together the flour and salt. Make a well in the center and pour in the water and olive oil. Using your fingers, draw the flour in from all sides, working the mixture until it's sticky and forms into a ball. Turn the dough onto a floured surface and knead until smooth and elastic, about 3 minutes. Transfer back to the bowl, drizzle with a little bit of oil, and turn to coat. Cover with plastic wrap and let rest at room temperature for at least 4 hours, or up to overnight.
- Divide the dough in half, then divide each half into three equal pieces; you should have six equal pieces, each weighing about 2 ounces.
- Roll out each yufka ball into a very thin 8- to 9-inch round, using plenty of flour to keep the dough from sticking to the rolling pin. Stack them on top of each other with a piece of parchment paper between them and plenty of flour or lay them out slightly overlapping on a baking sheet.
- Heat an 11- to 12-inch cast-iron skillet or nonstick pan over medium heat and cook the yufka on one side until it starts to bubble up and lightly brown on the bottom, about 2 minutes. You only need to partially cook each flatbread at this stage; don't get them too crispy or they will be dry and hard to work with. Stack them on top of each other as you cook each one so that they lightly steam and keep each other soft and pliable.
- If you are not using immediately, transfer the warm yufka to a large zip-top plastic bag and store at room temperature up to overnight. You can also freeze the yufka for up to 2 weeks. After thawing, reheat briefly in a skillet over medium heat before using.
- Heat the olive oil and onion in a sauté pan over medium-low heat and sweat the onion until softened, about 8 minutes. Using a spatula, scrape into a large mixing bowl and add the ricotta cheese, feta cheese, kasseri cheese, salt, parsley, mint, dill, and pepper to taste.
- When you are ready to assemble, put about 1⁄3 cup cheese filling on each yufka and smooth it to the edges in a very thin layer. Sprinkle evenly with 3⁄4 cup spinach and season lightly with salt. Fold the left side in towards the middle and then the right side towards the middle, overlapping by about 1⁄2 inch, to form a rectangle shape with an open top and bottom.
- When the gozleme are assembled, heat an 11- to 12-inch cast-iron or nonstick pan over medium-low heat. Place two gozleme at a time, seam side down, in the pan. Cook until the filling is hot, the spinach is wilted, and the bread is lightly toasted on one side but still soft on the other, 3 to 4 minutes. Flip to the other side and cook 1 minute more to heat through. Place on a tray and cover with aluminum foil to keep warm while you cook the remaining four gozleme. Cut into halves or strips and serve immediately.
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