Cheesy Spinach Flatbreads in a Pan: The Healthy and Cheesy Street Food
If you love street food or tasty treats, you can’t miss these spinach flatbreads in a pan. Created as an evolution of my famous potato flatbreads, this winter version is even more nutritious, flavorful, and light, perfect for those seeking a quick and original vegetarian alternative.
Why Load Up on Spinach at the End of Winter?
As the cold season ends, our body needs to regenerate. Fresh spinach is the ideal “superfood” to reduce oxidative stress thanks to its high content of antioxidants. Also, it’s a real boon for the health of the whole family, from children to athletes, for its iron and vitamin content.
Cheesy Core and No-Oven Cooking
The uniqueness of these flatbreads is their melting cheese core, which makes them irresistible at first bite. The preparation is “smart”: no need to turn on the oven! They cook directly in a pan in a few minutes, ensuring a crunchy exterior that encloses a very tender interior. Make them too, and you’ll see they’ll be a hit!
If you like spinach, here are more recipes based on this winter vegetable that you should try:
- WHOLE-WHEAT COUSCOUS WITH SPINACH PESTO AND ROASTED VEGETABLES
- FAKE BURGERS OF CHICKPEAS, BEETS, AND SPINACH (Vegan and Gluten-Free Recipe)
- ROLLED FOCACCIA WITH SPINACH, ARTICHOKES, AND ROBIOLA
- WHOLE WHEAT FARRO SAVORY PIE WITH POTATOES, SPINACH, AND FRESH GOAT CHEESE
- HOMEMADE SOFFICINI WITH SPINACH AND ROBIOLA
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Portions: 14 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall, Fall, Winter and Spring
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it will cost you nothing extra!
- 3 potatoes (medium)
- 7.5 oz baby spinach
- 1.75 oz grated Parmesan cheese
- 1.75 oz Edamer cheese
- 1 egg
- 1 tbsp cornstarch
- 1 tsp nutmeg
- 1 clove garlic
- 0.7 oz extra virgin olive oil
- to taste salt
Tools
- 1 Pan
- 1 Lid
- 1 Saucepan
- 1 Potato Masher
- 1 Mixing Bowl
- 1 Knife
- 1 Colander
- 1 Plastic Wrap
Steps
Start by washing and peeling the potatoes, then cut them into medium chunks.
Boil them in salted water for 25’ starting from the boil.
In the meantime, in a saucepan, brown the garlic with a splash of oil.
Add the baby spinach that was previously washed, lower the flame to a minimum, and cover with a lid.
Let the spinach wilt for 5′, then turn off, remove the garlic, and adjust the salt.
Transfer the spinach to a sieve to let them cool and drain completely.
They should not contain any water residue, so if necessary, squeeze them with your hands.
In a large mixing bowl, mash the boiled potatoes using a potato masher.
Also add the well-drained spinach and mix with a spatula.
Add the egg and adjust the salt.
Enhance the flavor with nutmeg to taste and add the cornstarch and the grated Parmesan cheese.
Take a generous tablespoon of this mixture and, with slightly damp hands, flatten it and place a cheese cube in the center.
Fold it over itself, round it with your hands, and finally, shape it into a flatbread, slightly flattening.
Proceed to make the other flatbreads until you run out of mixture. Cover with plastic wrap and chill in the fridge for 30′.
After this time, lightly oil the bottom of a pan, heat it well, and add a few flatbreads at a time. Cover with the lid and cook on low flame for about 5′ per side.
Serve them immediately while hot.
And voila… the cheesy spinach flatbreads in a pan are ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
Storage
👉 You can store the cheesy spinach flatbreads in a pan in the fridge for 1-2 days in a suitable container 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 cook the spinach flatbreads in the oven at 350°F for 35′, turning them only the last 5′ of cooking or in the air fryer at 350°F for 15′.
FAQ (Frequently Asked Questions)
1. What other cheese can be used for the cheesy effect?
For a perfect result, I recommend provola or smoked scamorza. They release little moisture during cooking, preventing the flatbread from getting soggy, and ensure a strong flavor that pairs well with the spinach.
