Spinach and Cheese Stuffed Flat BreadSpinach and Cheese Stuffed Flat Bread
Spinach and Cheese Stuffed Flat Bread
Spinach and Cheese Stuffed Flat Bread
Stuffed Flatbreads come in many forms with different fillings and crusts from all over the world. India, Turkey, the middle East, Asia, the Americas! Almost every country in the world has a unique stuffed flatbread. We decided to focus on Italy and created a flatbread using the new Robin Hood 00 Style Pizza Flour. They have a great pizza dough recipe that can be prepared in about an hour – perfect for a weeknight meal – and the best part is – once you mix the dough – it needs to rise for 45 minutes – so you get a 45 minute rest too!!!
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Recipe -
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Spinach and Cheese Stuffed Flat Bread
Prep Time60 Minutes
Servings8
Cook Time35 Minutes
Ingredients
1 cup (250mL) warm water
1 tsp (5 mL) active dry yeast
2 cups (500mL) Robin Hood® 00 Style Pizza Flour
1 tsp (5mL) salt
10 oz (300 g) spinach, cooked, drained, and squeezed dry, chopped
1 tub (475g) Ricotta cheese
½ cup (125mL) shredded mozzarella cheese
3 green onions, sliced
2 eggs, beaten
1 clove garlic, minced
Salt and pepper to taste
¼ cup (50mL) fresh dill, chopped, optional
2 tbsp (30mL) butter, melted
Directions

Dough: Combine water and yeast in large bowl of electric mixer. Let sit until frothy, about 2 minutes. Add flour and salt. Beat on low speed 1 minute, increase to medium high and beat 2 minutes. Dough will be sticky. Remove to greased bowl. Cover with plastic wrap and tea towel. Let rise in warm place 45-60 minutes.

Filling: combine all ingredients. Chill.

Assembly: Preheat oven to 450°F (230°C). Butter the bottom and sides of an 8” or 9” springform pan and place on parchment paper lined baking sheet.

Punch down dough and remove to well-floured surface. Roll to large circle, twice as large as diameter of pan. Dough will be thin. Place dough into bottom of prepared pan, leaving excess dough to drape over sides (it will be folded over the filling later).

Spoon filling into bottom and fold overhanging dough over filling – don’t worry if it looks messy. Filling can be completely covered or left open. Brush top with melted butter.

Bake in preheated oven 25-35 minutes or until golden brown. Serve warm.

60 minutes
Prep Time
35 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
1 cup (250mL) warm water
Not Available
1 tsp (5 mL) active dry yeast
Not Available
2 cups (500mL) Robin Hood® 00 Style Pizza Flour
Not Available
1 tsp (5mL) salt
Not Available
10 oz (300 g) spinach, cooked, drained, and squeezed dry, chopped
Not Available
1 tub (475g) Ricotta cheese
Not Available
½ cup (125mL) shredded mozzarella cheese
Not Available
3 green onions, sliced
Not Available
2 eggs, beaten
Not Available
1 clove garlic, minced
Not Available
Salt and pepper to taste
Not Available
¼ cup (50mL) fresh dill, chopped, optional
Not Available
2 tbsp (30mL) butter, melted
Not Available

Directions

Dough: Combine water and yeast in large bowl of electric mixer. Let sit until frothy, about 2 minutes. Add flour and salt. Beat on low speed 1 minute, increase to medium high and beat 2 minutes. Dough will be sticky. Remove to greased bowl. Cover with plastic wrap and tea towel. Let rise in warm place 45-60 minutes.

Filling: combine all ingredients. Chill.

Assembly: Preheat oven to 450°F (230°C). Butter the bottom and sides of an 8” or 9” springform pan and place on parchment paper lined baking sheet.

Punch down dough and remove to well-floured surface. Roll to large circle, twice as large as diameter of pan. Dough will be thin. Place dough into bottom of prepared pan, leaving excess dough to drape over sides (it will be folded over the filling later).

Spoon filling into bottom and fold overhanging dough over filling – don’t worry if it looks messy. Filling can be completely covered or left open. Brush top with melted butter.

Bake in preheated oven 25-35 minutes or until golden brown. Serve warm.