If, like me, you love street food par excellence, you absolutely have to try this spinach mini flatbreads recipe! They originate as a variant of my now-famous and well-tested cheesy potato mini flatbreads in a pan. They are even more delicious because they are made with fresh spinach that I love very much! Since the winter season is ending, let’s reduce oxidative stress in our body by filling up on nutrients and antioxidants with this recipe suitable for the whole family! They are quickly prepared with a short rest of half an hour in the fridge! Inside they have a cheesy heart that will make them very tasty and irresistible! Perfect as a vegetarian-style main dish or as finger food at an informal buffet, even enjoyed warm! Try them and let me know if you liked them!
If you like spinach, here are other winter vegetable-based recipes below to try:
- WHOLE WHEAT COUSCOUS WITH SPINACH PESTO AND ROASTED VEGETABLES
- FAKE CHICKPEA, BEETROOT, AND SPINACH BURGERS (Vegan and Gluten-Free Recipe)
- ROLLED FOCACCIA WITH SPINACH, ARTICHOKES, AND ROBIOLA CHEESE
- WHOLE SPELT SAVORY PIE WITH POTATOES, SPINACH, AND FRESH GOAT CHEESE
- HOMEMADE SPINACH AND ROBIOLA CHEESE SOFFICINI
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Portions: 12-14 mini flatbreads
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
- 3 potatoes (medium-sized)
- 7.4 oz baby spinach
- 1.8 oz grated Parmesan cheese
- 1.8 oz Edam (or Asiago)
- 1 egg
- 1 tablespoon cornstarch
- 1 teaspoon nutmeg
- 1 clove garlic
- 0.7 oz extra virgin olive oil
- to taste salt
Tools
- 1 Pan
- 1 Skillet
- 1 Potato Masher
- 1 Bowl
- 1 Knife
- 1 Strainer
Steps
Start by washing and peeling the potatoes, then cut them into cubes (fig. 1).
Boil them in salted water for 25′ from the boiling point (fig. 2).
Meanwhile, in a pan, brown the garlic with a drizzle of oil (fig. 3).
Add the baby spinach, lower the heat to a minimum, and close with a lid (fig. 4).
Let the spinach wilt for 5′, then turn off the heat, remove the garlic, and adjust the salt (fig. 5).
Transfer the spinach to a strainer to cool and drain completely (fig. 6).
They should not contain any water residues, so if necessary, squeeze them with the help of a spoon until they are almost pureed (fig. 7).
In a large bowl, mash the boiled potatoes with a potato masher (fig. 8).
Add the well-squeezed spinach and mix with a spatula (fig. 9).
Add the egg and adjust the salt (fig. 10).
Finish by seasoning with nutmeg to taste, adding the cornstarch and grated Parmesan cheese (fig. 11).
Then take a heaping tablespoon of this mixture and, with slightly damp hands, flatten it and place a cheese cube in the center (fig. 12).
Fold it over itself, round with your hands and finally shape it into a mini flatbread, flattening slightly (fig. 13).
Proceed to make the other mini flatbreads until all the mixture is used up. Cover with plastic wrap and let firm up in the fridge for 30′ (fig. 14).
After this time, lightly oil the bottom of a skillet, heat it well and add a few mini flatbreads at a time. Close the lid and cook over low heat for about 5′ per side (fig. 15).
Serve them immediately while hot.
And voilà… the cheesy spinach mini flatbreads in a pan are ready to be enjoyed!
Enjoy your meal from La Cucina di FeFé!
Storage
👉 You can store the cheesy spinach mini flatbreads in a pan in the fridge for 1-2 days inside a container suitable for refrigeration. When ready to eat, you can either heat them for 2-3′ in the microwave or 8′-10′ in a preheated oven.
Tips, Notes, Variations, and Suggestions
🟣 Alternatively, you can also bake the spinach mini flatbreads in the oven at 350°F for 35′, turning them only in the last 5′ of cooking or in an air fryer at 350°F for 15′.
