Pizza-style flatbreads are a flexible canvas for busy nights. You can add sauce and mozzarella for a classic approach. Or you can use the flatbread as a base for layered vegetables and flavors. Here, they’re drizzled with olive oil and topped with sautéed spinach, crumbled feta, and an egg. The egg bakes gently while the briny feta melds into the spinach and flatbread. To serve, I added big dollops of harissa for spicy heat.
I used mature spinach, but any kind of tender green can be swapped in. Collards, kale, chard, or spicy greens would all be delicious. If your greens are tough or fibrous, blanche and wring them dry before sautéing.
A note about spinach: Mature spinach isn’t the same as the baby kind sold in clam shells at the grocery store. Mature spinach leaves have structure and a depth of flavor that comes through beautifully in cooked dishes. The downside of mature spinach is that it tends to be incredibly sandy. Be sure to wash it thoroughly by trimming the stems and fully immersing the spinach leaves in a sink filled with cold water. Repeat a few times, then pat dry.
Spinach, Feta, and Egg Flatbreads
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