These Florentine inspired flatbreads are the perfect midweek meal. Cheesy spinach is topped with an egg and enjoyed on top of a homemade flatbread.
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Yields:
2 serving(s)
Prep Time:
25 mins
Cook Time:
30 mins
Total Time:
55 mins
Cal/Serv:
764
Ingredients
For the flatbreads
200g
strong white flour, plus extra to dust
1tsp.
fast-action dried yeast
1Tbsp.
olive oil
For the topping
100g
baby spinach
125g
cream cheese
Freshly grated nutmeg, to taste
4
medium eggs
1Tbsp.
finely grated vegetarian Italian-style hard cheese or Parmesan
Directions
Step 1Make the flatbreads. In a medium bowl mix the flour, yeast, oil, 1/2tsp salt and 125ml tepid water to make a shaggy dough. Tip on to a lightly floured work surface and knead for 5min, until smooth and elastic. Return to bowl, cover and leave to rise for 30min, or until visibly risen.
Step 2Preheat oven to 200°C (180°C fan) mark 6 and line a large baking tray with baking parchment. Put the spinach into a colander in the sink; pour over a full kettle of just-boiled water to wilt (you may need to do this in batches). When cool enough to handle, lift up handfuls of spinach and firmly squeeze out all excess moisture. Transfer to the bowl of a food processor along with the cream cheese, freshy grated nutmeg (to taste) and plenty of seasoning. Pulse until combined and the spinach is finely chopped.
Step 3Tip dough on to a lightly floured work surface and roll out into 2 rough 12 x 24cm ovals. Transfer to the lined tray. Spread over the spinach topping, leaving a 1cm border. Make 2 shallow wells on the topping of each flatbread using the back of a spoon.
Step 4Cook for 15min. Carefully remove from oven and crack the eggs into the wells, scatter over the hard cheese and return to the oven for 15min, or until the egg whites are set. Serve with a green salad, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
