makes 4 servings
2 tbsp Olive oil
6 cloves garlic minced or grated on a microplane
3 scallions, sliced
1/2 a small yellow onion, small diced
1 bundle spinach (not baby) washed and chopped with stems removed,
3 tbsp lemon juice
2 tbsp rice vin
1.5 cups cream, reduced by half
7 oz freshly grated gruyere
Salt to taste
4 pieces 6-8″ store-bought pita bread or flatbread
8 oz low moisture mozzarella, cut into small cubes
Equipment: large sauté pan, chef knife, cutting board, microplane, salad spinner, cheese grater, tbsp measuring spoon, 1/2 cup measure, 1-2 sheet pans, cooling rack
- Preheat your sauté pan with the oil in it. Once the oil is hot, add the scallions, onion, and garlic and cook until soft, avoiding brow. Avoid
- By the end you should have just under a quart’s worth of the creamy spinach topping. You can use it as a filling, spread, or dip, but today we’re using it to make flatbreads.
- Preheat your oven to 400℉ and spread a quarter of the filling on each flatbread from edge to edge. Place 2 oz of the cheese on each flatbread. The cheese shouldn’t cover it completely.
- Place your flatbreads onto your sheet pan and then put that on the lowest rack of your oven for 10-15 minutes, or until the bottoms have crisped and the edges have browned slightly. If your cheese hasn’t melted all the way, move the pan to the top rack in the oven and bake until molten and bubbly.
- Cool on a rack for 5-10 minutes, cut into quarters and enjoy!
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