I hope you’re not getting bored with my feta infatuation but a little goes a long way in my house so I have to use it up as quick as I can in as many ways I can. Besides, this was one of the dishes on my menu plan from the Donna Hay magazine I planned from.
You could make a complete meal out of these by serving with a side salad but I couldn’t wait. They were absolutely gorgeous and ready in a flash. I made mine in my sandwich press but they could be made on a barbecue or on a pan on the stove top. They were very filling too and one of these http://creditcardnow.us/comment/181#comment-181 babies could quite easily serve 2, with the salad. I was starving so ate the lot. A good one for an easy weekend dinner, barbecue or cut into slivers for a cocktail party.
Grilled Spinach & Feta Flatbreads
- 2 Lebanese flatbreads (or tortillas, pita or even normal bread would work well)
- bunch baby spinach leaves
- small serve feta cheese, crumbled
- grated mozarella cheese (or cheddar)
- 1 clove garlic, crushed (or garlic spread)
- olive oil
- Spread flatbread with crushed garlic (or spread).
- Top with spinach leaves, crumbled feta and grated cheese.
- Drizzle a little olive oil over the top and top with other flatbread which has also been spread with garlic.
- Toast until crispy and brown.
- Chop into four and serve with a simple garden salad.
