April 23, 2012

Mediterranean Flatbread

One of my new obsessions.... mediterranean flatbread! A light, refreshing lunch and perfect for bringing out on the deck to enjoy beautiful sunny days (I bet you could easily grill it too!) It works great as an appetizer or dinner side as well.

Vegan (with dairy-free feta)

3 wheat flatbreads (pita or naan)
Baby spinach (3-4 large handfuls)
3 roma tomatoes, chopped
14 oz. can artichoke hearts, drained and chopped
Soy feta
Olive oil

Preheat oven to 350.
Meanwhile, quick saute the spinach in olive oil with salt for 2 minutes over medium heat, until just wilted. Remove from heat.
Lightly brush the flatbread with olive oil.
Top with spinach, artichokes, tomatoes, feta. Sprinkle generous seasonings on top.
Bake for about 12 minutes. Salt/pepper as needed, and cut into smaller pieces to serve.

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  1. Hi, Kaitlin!|
    This looks yummy!!!
    I hate fresh tomatoes (I know, so strange...) But LOVE spinach and artichokes...
    Yes, I bet we could grill it! Such a great idea to serve to vegetarians when we have a BBQ! More filling than just salad, you know?
    Oh, and I love that you put a printing version of your recipes so we can take to the kitchen with us!

  2. This looks so fresh and delicious! I love easy weeknight dinners :D

  3. Thanks for stopping by today! This pizza looks amazing! Following you on FB, be sure to follow us if you haven't already! Going to love visiting your site! :) Cindy

  4. I would love to eat this :) Thanks for stopping by today :) I followed you on FB and would love if you would follow us back (if you haven't already) :) Looking forward to more of your posts!

  5. This colorful and delicious salad looks almost identical to my previous post...the Greek style salad that I made. Thanks for the tip for the flat bread, that I should have served it on!

  6. Wow this looks really yummy and tasty. I wish to make it at home. I'll definitely try this whenever I get free from my mid term exams.