At a brunch party this spring, my best friend Michele made the most delightful spinach and feta pie using a package of puff pastry she had in her freezer. Her husband is from Cyprus, and they make spanakopita on a regular basis, as well as lots of lamb, taramasalata, a fish roe spread, and my favorite, halloumi. Halloumi is a cheese with a sort of squeaky, firm texture that stands up well to grilling. Because they live on the sixth floor, they cannot have a grill, but George can be found grilling cheese over the stove on a little rack. Don’t try this at home, readers!
Anyways, rather than folding up all those individual triangles of pastry, they make one rather large pie using spinach, feta, some egg, and onion in a sheet pan, cutting beautiful slices for their lucky brunch guests.
Now, because no one can eat puff pastry every day, I thought this would be a nice time to try this recipe out with flatbread as a healthier option. I think it works well, because all the flavors are represented, with a fraction of the calories. Thank you, flatbread!
Don’t skimp on the nutmeg, as I’ve stated before. It pairs well with certain green vegetables and adds a je ne sais quoi to this recipe.
Make batches of these at your next brunch. You can make them on a big baking sheet and flip them over until each side is brown and crispy. Served with an elegant fruit salad and a mimosa and everyone will fall in love.
-Amy at Flatout
Spinach & Feta Pie
- 1 Flatout flatbread
- 1 cup packed frozen chopped spinach, (excess moisture squeezed out tightly)
- 1 egg, beaten
- 1/2 cup feta cheese, crumbled
- 1/8 teaspoon ground nutmeg
- 1 clove garlic, minced
- 1 small yellow onion, diced
- Salt and freshly ground pepper
- Olive oil
In a nonstick pan, sauté the garlic and onion in a tablespoon of olive oil until golden and very tender, about 8 minutes. In a bowl, combine the spinach with the egg, nutmeg, and feta cheese, then add the onions and combine thoroughly. Season with salt and pepper.
Wipe out the nonstick pan and then add another tablespoon of olive oil. Spread the spinach mixture on half of the flatbread, and fold in half. Place carefully in the pan and cook on each side until golden and crispy, and the cheese is melted. Remove from pan onto a flat surface and cut into wedges with a sharp knife.