Florentine Flatbreads

Name: Florentine Flatbreads
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 2 serving(s)
Ingredients: 200 g strong white flour, plus extra to dust; 1 tsp. fast-action dried yeast; 1 tbsp. olive oil; 100 g baby spinach; 125 g cream cheese; Freshly grated nutmeg, to taste; 4 medium eggs; 1 tbsp. finely grated vegetarian Italian-style hard cheese or Parmesan

For an even speedier supper, use bought flatbreads (reduce the initial cooking time). Swap the egg for a sprinkling of feta, if you like.

By The GH Kitchen TeamPublished: 14 July 2022

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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

200 g strong white flour, plus extra to dust
1 tsp. fast-action dried yeast
1 Tbsp. olive oil

For the topping

100 g baby spinach
125 g cream cheese
Freshly grated nutmeg, to taste
4 medium eggs
1 Tbsp. finely grated vegetarian Italian-style hard cheese or Parmesan

Directions

1. 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.
2. 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.
3. 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.
4. 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.

Per serving:

Calories: 764
Protein: 35g
Total fat: 34g
Saturates: 15g
Carbs: 78g
Total sugars: 3g
Fibre: 4g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time