Ever tried making a homemade flatbread that feels like a little hug from the Mediterranean? This spinach and Manchego delight will have your kitchen smelling like a dream and your friends thinking you’re a culinary genius. Trust me, this recipe is the savory escape you didn’t know you needed!
My flatbread with Catalan spinach combines fresh spinach, garlic, and Manchego cheese to create a nutritious and tasty dish. I love how the toasted pine nuts add a subtle nutty crunch and how the raisins provide a sweet contrast.
Altogether, both the toasted pine nuts and the raisins are the perfect balance of what makes flatbread with spinach Catalan-style.
Ingredients
- All-purpose flour: Provides carbohydrates, forming the flatbread’s base.
- Olive oil: Heart-healthy fat adds richness and flavor.
- Fresh spinach: Packed with iron, vitamins A and C, and fiber.
- Pine nuts: Offer protein, healthy fats, and a buttery taste.
- Raisins: Add a touch of natural sweetness and fiber.
- Manchego cheese: Infuses a nutty, creamy flavor with calcium.
Ingredient Quantities
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup warm water
- 2 tablespoons olive oil
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 1 tablespoon olive oil (for cooking spinach)
- 2 cloves garlic, minced
- 8 ounces fresh spinach, washed and roughly chopped
- 1/4 cup pine nuts, toasted
- 1/4 cup raisins
- Salt and pepper to taste
- 1/4 cup Manchego cheese, grated
How to Make this
1. In a small dish, mix together 1/2 cup of warm water, 1 tablespoon of active dry yeast, and 1 teaspoon of sugar. Let stand until frothy, about 5-10 minutes.
2. In an ample mixing basin, amalgamate 2 cups of all-purpose flour and 1 teaspoon of salt. Stir in the yeast mixture along with 2 tablespoons of olive oil. Combine until a dough is formed.
3. Massage the dough on a surface that has very light flour and that is otherwise clean. Fold the substance, pull it away, and push it back together again. Do this for about 5-7 minutes, and you will have something that is smooth and somewhat stretchy. You do NOT want to have something that is very stretchy, like pizza dough.
4. Put the dough in a bowl that you have lightly oiled, then cover it with a clean kitchen towel. You now have half an hour to go do something else. Whatever it is, it should be done in a not-too-distant corner of your home because you want to allow the dough to rise in a warm place. After half an hour, check on the dough. Loosely cover the bowl with plastic wrap and let the dough rise for 30 more minutes.
5. When the dough is in the process of rising, pour a tablespoon of olive oil into a skillet. Set the skillet over medium heat. Add 2 cloves’ worth of minced garlic to the oil and sauté until the kitchen is filled with the scent of garlic.
6. Add 8 ounces of fresh spinach to the skillet and cook until wilted. Stir in 1/4 cup of toasted pine nuts and 1/4 cup of raisins. Season with salt and pepper to taste. Remove from heat and set aside.
7. Heat your oven to 425°F (220°C). Deflate the dough that has risen and shape it into a rectangle or circle about 1/4-inch thick. Use a well-floured surface for this step.”
8. Lay the rolled-out dough on a baking sheet that is lined with parchment paper. Apply the spinach mixture evenly across the surface of the dough.
9. Spread 1/4 cup of Manchego cheese, grated, over the top of the spinach mixture.
10. Put in the preheated oven. Let the cheese and flatbread do their thing for a little bit, 12-15 minutes. You want the edges of the flatbread to be a nice golden brown, and the cheese should be gooey and bubbly (maybe even a little bit scorched in spots). Slice and serve warm.
Equipment Needed
1. Small dish
2. Measuring cups
3. Measuring spoons
4. Ample mixing basin (large bowl)
5. Wooden spoon or spatula
6. Clean flat surface for kneading (like a countertop)
7. Kitchen towel
8. Plastic wrap
9. Skillet
10. Stove
11. Garlic press or mincer
12. Baking sheet
13. Parchment paper
14. Grater
15. Oven
FAQ
- Can I use whole wheat flour instead of all-purpose flour?Indeed, you can replace white flour with whole wheat flour for a nuttier taste, but the texture may be noticeably denser.
- What can I substitute for Manchego cheese?Any type of hard, aged cheese, such as Parmesan, can stand in for Manchego.
~ Cheese and dairy products from Spain. Iñigo Fernández.
- Is there a substitute for pine nuts?If you’re allergic or prefer a different type of nut, use walnuts, almonds, or sunflower seeds instead.
- How do I store leftover flatbread?Any leftover flatbread should be stored in the refrigerator in a container that is airtight and kept at a stable temperature. It will remain safe and tasty for up to 3 days but is best eaten sooner than later. Reheat it in the oven for optimal results. If you want to keep it for a longer period of time, store it in a freezer that keeps a stable temperature.
- Can I make the dough ahead of time?You can indeed make the dough a day ahead and chill it. Simply let the dough warm to room temperature again before you roll it out.
- Can I add other toppings?Of course! You can personalize it even more with other toppings you might like, such as:
Caramelized onions,
Roasted red peppers,
Olives. - Can I use dry spinach instead of fresh?For this recipe, fresh spinach is preferable; if you must use dried spinach, warm water rehydration should precede any cooking.
Catalan Spinach Flatbread Recipe Substitutions and Variations
When using all-purpose flour: use whole wheat flour in its place for a nuttier flavor and extra fiber.
For olive oil: Substitute with avocado oil or melted butter for a different taste profile.
For recently harvested spinach: Substitute Swiss chard or kale for an alternative leafy green.
For pine nuts: Substitute with chopped walnuts or slivered almonds for a similar texture.
For Manchego cheese: Use Pecorino Romano or Parmesan as a substitute.
Pro Tips
1. Perfect Dough Rise: For a consistent rise, place the dough in an oven with the light on (but the oven turned off). This creates a warm environment that helps the yeast activate effectively.
2. Enhanced Flavor: Toast the pine nuts in a dry skillet over medium heat before adding them to the spinach mixture. This enhances their flavor and adds a delicious nuttiness to the dish.
3. Prevent a Soggy Base: Partially bake the dough for about 5 minutes before adding the spinach mixture and cheese. This helps ensure the base stays crisp rather than becoming soggy.
4. Garlic Infusion: When sautéing the garlic, be careful not to let it brown too much, as it can become bitter. Just cook it until fragrant to maintain its sweet and aromatic qualities.
5. Cheese Variation: For added flavor and texture, consider mixing Manchego with a small amount of grated Parmesan or Pecorino cheese. This blend adds depth and a delightful sharpness to the cheese topping.
Catalan Spinach Flatbread Recipe
My favorite Catalan Spinach Flatbread Recipe
Equipment Needed:
1. Small dish
2. Measuring cups
3. Measuring spoons
4. Ample mixing basin (large bowl)
5. Wooden spoon or spatula
6. Clean flat surface for kneading (like a countertop)
7. Kitchen towel
8. Plastic wrap
9. Skillet
10. Stove
11. Garlic press or mincer
12. Baking sheet
13. Parchment paper
14. Grater
15. Oven
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup warm water
- 2 tablespoons olive oil
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 1 tablespoon olive oil (for cooking spinach)
- 2 cloves garlic, minced
- 8 ounces fresh spinach, washed and roughly chopped
- 1/4 cup pine nuts, toasted
- 1/4 cup raisins
- Salt and pepper to taste
- 1/4 cup Manchego cheese, grated
Instructions:
1. In a small dish, mix together 1/2 cup of warm water, 1 tablespoon of active dry yeast, and 1 teaspoon of sugar. Let stand until frothy, about 5-10 minutes.
2. In an ample mixing basin, amalgamate 2 cups of all-purpose flour and 1 teaspoon of salt. Stir in the yeast mixture along with 2 tablespoons of olive oil. Combine until a dough is formed.
3. Massage the dough on a surface that has very light flour and that is otherwise clean. Fold the substance, pull it away, and push it back together again. Do this for about 5-7 minutes, and you will have something that is smooth and somewhat stretchy. You do NOT want to have something that is very stretchy, like pizza dough.
4. Put the dough in a bowl that you have lightly oiled, then cover it with a clean kitchen towel. You now have half an hour to go do something else. Whatever it is, it should be done in a not-too-distant corner of your home because you want to allow the dough to rise in a warm place. After half an hour, check on the dough. Loosely cover the bowl with plastic wrap and let the dough rise for 30 more minutes.
5. When the dough is in the process of rising, pour a tablespoon of olive oil into a skillet. Set the skillet over medium heat. Add 2 cloves’ worth of minced garlic to the oil and sauté until the kitchen is filled with the scent of garlic.
6. Add 8 ounces of fresh spinach to the skillet and cook until wilted. Stir in 1/4 cup of toasted pine nuts and 1/4 cup of raisins. Season with salt and pepper to taste. Remove from heat and set aside.
7. Heat your oven to 425°F (220°C). Deflate the dough that has risen and shape it into a rectangle or circle about 1/4-inch thick. Use a well-floured surface for this step.”
8. Lay the rolled-out dough on a baking sheet that is lined with parchment paper. Apply the spinach mixture evenly across the surface of the dough.
9. Spread 1/4 cup of Manchego cheese, grated, over the top of the spinach mixture.
10. Put in the preheated oven. Let the cheese and flatbread do their thing for a little bit, 12-15 minutes. You want the edges of the flatbread to be a nice golden brown, and the cheese should be gooey and bubbly (maybe even a little bit scorched in spots). Slice and serve warm.
