Best Spinach Flatbreads Recipes

ARTICHOKE, SPINACH, AND PROSCIUTTO FLATBREADS WITH SPICY HONEY

Artichoke, Spinach, and Prosciutto Flatbreads with Spicy Honey image

Spicy honey lends a little kick to these crispy flatbreads. With frozen artichokes, spinach, and pizza dough on hand, you can make them any night of the week.

Provided by Mindy Fox

Categories Flat Bread Artichoke Prosciutto Honey Spinach Dinner

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
4 garlic cloves, thinly sliced
2 tablespoons finely chopped flat-leaf parsley
1 (10-ounce) package frozen spinach, thawed
1 (9-ounce) package frozen artichoke hearts, thawed
Kosher salt, freshly ground black pepper
2 tablespoons finely grated lemon zest
Cornmeal (for pans)
1 pound frozen pizza dough, thawed
All-purpose flour (for surface)
1/2 pound Parmesan cheese, grated on the large holes of a box grater (about 2 cups), divided
3 tablespoons honey
1 1/2 teaspoons red pepper flakes
2 ounces thinly sliced prosciutto

Steps:

Position racks in middle and upper third of oven and preheat to 475ºF.
Heat oil in large heavy skillet over medium. Add garlic and parsley and cook, stirring, 30 seconds. Add spinach and artichokes, toss to coat, and cook, covered, until artichokes are tender, 10-12 minutes. Uncover and simmer, stirring occasionally, until juices thicken, about 2 minutes. Season with 1/2 tsp. salt and a pinch of black pepper. Remove from heat and stir in lemon zest.
Sprinkle 2 rimless baking sheets with cornmeal. Roll out half of the dough on floured surface to a 12x7" oval. Transfer to baking sheet. Repeat with remaining dough.
Sprinkle each round with 1/2 cup Parmesan, then top evenly with artichoke and spinach mixture. Top with remaining 1 cup Parmesan and season with a pinch of salt and black pepper. Bake, rotating sheets halfway through, until crust is golden brown, 20-22 minutes.
Meanwhile, combine honey and red pepper flakes in a small bowl.
Remove flatbreads from oven. Top with prosciutto and drizzle with spicy honey. Cut flatbreads into wedges and serve.

SPINACH FLATBREADS

Spinach Flatbreads image

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

Ingredients

2/3 cup sliced onion
4 teaspoons olive oil, divided
4 whole pita breads
2 cups fresh baby spinach
1-1/2 cups shredded part-skim mozzarella cheese
1/4 teaspoon pepper

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.

WHOLE-WHEAT FLATBREADS STUFFED WITH CAULIFLOWER, PEAS, AND SPINACH

Whole-Wheat Flatbreads Stuffed with Cauliflower, Peas, and Spinach image

These whole-wheat flatbreads crisp up in minutes in a skillet and are stuffed with an aromatic blend of spinach, peas and cauliflower for a lunch that will help power you through the day.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 12

Ingredients

2 cups whole-wheat flour
1/2 teaspoon baking powder
1 teaspoon coarse salt
3 tablespoons extra-virgin olive oil, plus more for brushing
1/2 head cauliflower, cut into large florets (3 cups)
1 tablespoon extra-virgin olive oil
3/4 teaspoon cumin seeds
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
6 cups baby spinach, chopped
3/4 cup frozen peas, thawed
Coarse salt

Steps:

Make the flatbreads: Stir together flour, baking powder, and salt in a medium bowl. Stir in oil and 3/4 cup warm water until combined. Turn out dough onto a clean surface and knead until smooth, 5 minutes. Cover with a bowl and let rest 30 minutes.
Meanwhile, make the filling: Steam cauliflower until soft, 8 to 10 minutes, then transfer to a medium bowl and mash. Heat oil in a medium skillet over medium heat and toast cumin until fragrant, about 30 seconds, before stirring in coriander and turmeric. Stir in spinach until just wilted. Remove mixture from heat and stir in cauliflower and peas. Season with salt.
Assemble flatbreads: Divide dough into six balls and roll out into 8-inch rounds. Heat a cast-iron skillet over medium heat and cook rounds until slightly puffed and golden, 1 to 2 minutes. Flip and spread half of each round with filling. Gently fold over other half and cook until golden, 2 minutes. Flip and cook 2 minutes more. Brush with oil. Serve flatbreads cut in half.

Nutrition Facts : Calories 405 g, Fat 16 g, Fiber 16 g, Protein 10 g, SaturatedFat 2 g, Sodium 429 g

SPINACH-AND-YOGURT FLATBREADS

Spinach-and-Yogurt Flatbreads image

Flatbreads taste anything but flat when slathered with garlic-infused Greek yogurt and decked out with spinach. Even after broiling, the yogurt keeps its satiny finish and signature tang. the finishing touch: a sprinkling of toasted coconut, cumin, and sesame seeds (a take on dukka, an Egyptian spice blend).

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Time 20m

Yield Makes 4

Number Of Ingredients 9

Ingredients

1 1/2 teaspoons whole cumin seeds
2 tablespoons sesame seeds
1/4 cup shredded unsweetened coconut
Coarse salt
1/2 small clove garlic
1 cup plain full-fat or 2 percent Greek yogurt
4 cups baby spinach
3 tablespoons extra-virgin olive oil, plus more for drizzling
4 flatbreads, such as naan

Steps:

Preheat broiler with rack in top position. Toast cumin seeds in a small skillet over medium-high until fragrant, about 1 minute. Add sesame seeds and coconut and continue to toast, stirring constantly, until coconut is golden brown, 4 to 5 minutes more. Stir in 1/2 teaspoon salt. Transfer to a plate; let cool. Using the flat side of a chef's knife, crush garlic to a paste with 1 teaspoon salt; stir into yogurt.
Drizzle spinach with 1 tablespoon oil; season with salt. Brush remaining 2 tablespoons oil over both sides of each flatbread; season with salt. Arrange in a single layer on a baking sheet; broil until edges are golden, about 1 minute. Flip and spread each flatbread with 1/4 cup yogurt mixture. Top with 1 cup spinach. Broil until spinach just begins to wilt, about 1 minute. Serve, drizzled with oil and sprinkled with coconut mixture and salt.