Ingredients
Scale
- 2 pieces Naan bread (or preferred flatbread)
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 5 oz fresh spinach
- 1/2 cup crumbled Feta cheese
- 1/4 teaspoon dried oregano
- Pinch of salt and black pepper
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Heat 1 tablespoon of olive oil in a skillet over medium heat and sauté the minced garlic for 30 seconds until fragrant.
- Step 2: Add the fresh spinach to the skillet and cook, stirring occasionally, until completely wilted (about 2-3 minutes). Remove the spinach mixture from the heat and gently press out any excess moisture using the back of a spoon. Stir in the salt, pepper, and dried oregano.
- Step 3: Place the two flatbreads on a baking sheet. Brush the edges of the flatbreads with the remaining 1 tablespoon of olive oil. Evenly spread the seasoned spinach mixture over the surface of both breads.
- Step 4: Sprinkle the crumbled Feta cheese generously over the spinach layer on both flatbreads, distributing it evenly across the surface.
- Step 5: Bake for 8 to 10 minutes, or until the edges of the flatbread are golden brown and crisp and the Feta cheese is soft and heated through. Remove from the oven, slice into wedges, and serve immediately.
Notes
- If you have leftover wedges, wrap them individually and refrigerate promptly; they keep well for up to three days, making a great quick lunch.
- For the best results, reheat leftover slices in a toaster oven or on a baking sheet in a 350°F (175°C) oven for 5-7 minutes until the base is crisp again.
- Finish this flatbread with a drizzle of fresh lemon juice or a scattering of toasted pine nuts just before serving to brighten the flavors.
- The secret to a crisp crust is thoroughly squeezing all the excess water from the cooked spinach mixture after wilting; failure to do this will result in a soggy flatbread base.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American