Updated Feb 9, 2018Chatelaine
naan, about 200 g
vegetable oil, divided
shallot, thinly sliced
small garlic clove, minced
frozen chopped spinach, thawed and squeezed well
2% Greek yogurt, or smooth ricotta
generous pinch of
hot pepper flakes, (optional)
- PREHEAT oven to 425F. Place breads on a baking sheet.
- HEAT 1 tbsp oil in a frying pan over medium. Add eggs and cook, sunny-side up, 4 min. Transfer to a plate. Add remaining 1 tbsp oil to pan. Add shallot and cook until soft, 2 min. Add garlic, spinach and salt and cook 2 min. Cool.
- SPREAD yogurt on breads. Sprinkle with nutmeg, then divide spinach mixture and feta between the two.
- BAKE for 6 min. Top each bread with an egg. Slice into squares or wedges.
NutritionCalories 291, Protein 12 g, Carbohydrates 29 g, Fat 15 g, Fibre 2 g, Sodium 389 mg. Excellent source of vitamin A
Chatelaine presents: Spinach and feta pan pie