• 12 3-inch circles of whole wheat flatbread
  • 1 cup feta cheese, plain or seasoned, or shredded part-skim mozzarella cheese
  • 3 cups baby spinach leaves
  • 4 tablespoons olive oil (to brush on top)
  • Baking sheet
  • Cutting board and knife
  • Jumbo foil baking cups
  • Measuring cups and spoons
  • Mixing bowls
  • Mixing spoon
  • Mixing spoons
  • Parchment baking paper
  • Pastry brush
  • Round cookie cutter or 3" round cup
  • Serving plate
  • Spatula
  • Zip-close sandwich size plastic bag
  1. Make 12 circles out of flatbread using a round cookie cutter or a 3-inch cup.
  2. If using feta cheese, soften slightly in microwave to spreadable consistency.
  3. Place 1 dozen flatbread circles into jumbo foil baking cups, which can be placed directly on baking sheet.
  4. Fill about 1 tablespoon softened feta, or shredded mozzarella onto flatbread circles, then place spinach leaves on top. (Use a lot of spinach leaves, because they shrink when baked)
  5. Layer all of the spinach using 3 cups. Press flat with palm.
  6. Use a pastry brush to cover top of spinach thoroughly with olive oil.
  7. Bake at 375 degrees Fahrenheit for 15 minutes or until edges of flatbread become slightly golden. If the spinach leaves look dry while baking, brush with olive oil.
  8. Cool completely.

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