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Roasted pepper spinach and feta flatbreads

These toasty flatbreads create a super lunch - a little like pizza with a twist
Recipe provided by Dairy Farmers of Canada ©
One roasted pepper, spinach and feta flatbread sliced on parchment paper, with a pizza cutter, garlic and lemon halved
4 servings  / 23 min

Prep 15  min / Cook 8 min

Ingredients

  • 1 cup (250 mL) unsalted cooked or drained rinsed canned chickpeas
  • 1 1/2 cups (375 mL) baby spinach leaves, divided
  • 1 small clove garlic
  • 2 tbsp (25 mL) freshly squeezed lemon juice
  • 1 tbsp (15 mL) tahini or other nut or seed butter
  • Pepper
  • 1 roasted sweet red pepper (about 3/4 cup/175 mL strips)
  • 4 6- to 8-inch (15 to 20 cm) whole wheat pita breads
  • 4 oz (120 g) lower fat feta cheese, crumbled or 3 1/2 oz (100 g) regular feta cheese, crumbled
Directions
  1. Preheat oven to 400°F (200°C).
  2. In a food processor, combine chickpeas, 1 cup (250 mL) of the spinach, garlic, lemon juice and tahini. Process until fairly smooth, adding 1 to 2 tsp (5 to 10 mL) water, if necessary, to make a spreadable hummus. Season to taste with pepper.
  3. Pat roasted red pepper strips dry. Arrange pita breads on a large baking sheet or 2 sheets, as necessary. Spread with hummus, dividing equally. Arrange strips of roasted red pepper on top; sprinkle evenly with cheese. Bake for about 8 minutes or until pitas are toasted and toppings are hot.
    Remove pitas from oven and sprinkle with remaining spinach.
Nutritional info per serving (1 flatbread)
  • Calories 342
  • Protein 18 g
  • Total Fat 9 g
    Saturated Fat 4 g
    Cholesterol 15 mg
  • Carbohydrates 51 g
    Fibre 8 g
    Sugars 5 g
    Added sugars 0 g
  • Sodium 655 mg
  • Potassium 395 mg