The spinach flatbread with mozzarella and feta baked in the oven is a quick and delicious savory pie, a rustic yeast-free recipe that will be loved by both adults and children. I had some fresh spinach to use up and wanted to prepare something different for dinner. I took some expiring mozzarella, feta, eggs, and a few other items, and in just a few minutes, I prepared this flatbread that my little girls also loved. Super easy, tasty, and with a crispy crust, this spinach flatbread can be made in just a few minutes and is perfect as an appetizer or main course, you absolutely must try it, one bite and you’ll be hooked!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12×12 inch pan
- Cooking methods: Oven, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz spinach
- 7 oz feta
- 3.5 oz mozzarella
- 3.5 oz flour
- 1.75 oz grated Parmesan
- 3 eggs
- 3 tbsps extra virgin olive oil
- 1 clove garlic
- to taste salt
- to taste black pepper
Steps
The spinach flatbread is very simple and quick to prepare. First, rinse and dry the spinach. Pour the oil in a pan and brown the minced garlic, add the spinach, salt them, and let them cook for 2/3 minutes.
In a bowl, place the eggs, flour, grated Parmesan, a pinch of black pepper and mix with a hand whisk or a fork, you will get a sort of not very liquid batter.
Add the well-drained spinach, crumbled feta, grated mozzarella with a coarse grater and mix all the ingredients well.
Transfer the mixture to a non-stick pan lightly greased with some oil (or lined with parchment paper) and level it well, bake the spinach flatbread in a preheated oven at 410°F for about 20 minutes, it should be well browned.
Tips:
The spinach flatbread can be kept at room temperature for a few hours or in the refrigerator for a couple of days. Instead of feta, you can use a well-dried ricotta (sheep or cow). You can replace mozzarella with provola or scamorza cheese. You can also use frozen spinach (350 g), cook them first, directly from frozen, in a pan with a little water. As soon as they have softened, quickly sauté them as per the recipe.
Other spinach recipes HERE
