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
Spinach Flatbreads
Ingredients
- 4 teaspoons olive oil, divided
- 2/3 cup sliced onion
- 2 cups fresh baby spinach
- 4 whole pita breads
- 1-1/2 cups shredded part-skim mozzarella cheese
- 1/4 teaspoon pepper
Directions
- In a small skillet, heat 2 teaspoons oil over medium heat. Cook onion and spinach until onion is tender, 3-4 minutes; set aside.
- Preheat oven to 425°. Place pitas on an ungreased baking sheet; brush with remaining 2 teaspoons oil. Layer with spinach onion mixture and cheese. Sprinkle with pepper. Bake until cheese is melted, 6-8 minutes.
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