Greek Flatbread
Ingredients
Flatbread and Sauce
-
1
piece
flatbread (about 20 inches long by 8-10 inches wide)
-
1
cup
peeled garlic cloves
-
¾
cup
olive oil
-
½
tsp
chili flakes
-
½
tsp
ground pepper
-
a pinch
salt
Spanakopita Topping
-
1
tbsp
olive oil
-
½
medium
white onion, finely chopped
-
⅔
cup
finely chopped green onion
-
½
cup
chopped fresh dill
-
½
cup
chopped fresh parsley
-
¼
cup
chopped fresh mint
-
1
tbsp
vegetable stock paste
-
500-550
g
fresh spinach
-
1
cup
crumbled feta cheese
Garnishes
-
¼
cup
crumbled feta cheese
-
to taste
olive oil
-
to taste
honey
-
to taste
fresh mint
Instructions
- Prepare the garlic confit sauce by simmering garlic cloves, olive oil, chili flakes, and ground pepper in a pot for about 30 minutes.
- Blend the cooled garlic and oil mixture until smooth and set aside.
- In a skillet, heat olive oil and sauté chopped onions until softened.
- Add green onions, dill, parsley, mint, vegetable stock paste, and crumbled feta to the skillet and cook for 2 minutes.
- Stir in the spinach and cook until wilted, then cool the mixture.
- Lay the flatbread on a baking sheet and spread the garlic confit on it.
- Layer the spanakopita filling on top and sprinkle with additional feta cheese.
- Preheat the oven to 425°F and bake for 12-17 minutes until crispy and browned.
- Drizzle with olive oil, honey, and garnish with fresh mint before serving.
Nutrition Facts (estimated)
Servings
3-4
Calories
389
Total fat
12.4g
Total carbohydrates
43.3g
Total protein
28.6g
Sodium
1120.1mg
Cholesterol
41mg
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