Onion Flatbread with Garlicky Yogurt & Baby Spinach Serves 4
Course Anytime, Appetizer, Lunch
Ingredients
1 1/2 tsp.whole cumin seeds
1/4 cupfinely shredded unsweetened coconut
2 Tbsp.sesame seeds
1/2 clovegarlic
1/2 tsp.salt
1 cupKontos Greek Yogurt
4 cupssliced fresh baby spinach
1 Tbsp.Extra Virgin Olive Oil- plus extra for flatbreads
4KontosĀ® Onion Flatbreads
1/2 cupharissa (Moroccan red pepper sauce)- or your favorite hot pepper sauce
Instructions
1. Preheat broiler.
2. Toast cumin seeds in small skillet over medium heat until fragrant, about 1 minute. Add coconut and sesame seeds. Cook and stir until coconut is golden brown. Remove from heat.
3. Crush garlic and salt with flat side of knife to make a paste. Stir into yogurt.
4. Drizzle spinach with 1 Tbsp. oil in medium bowl. Toss to coat.
5. Arrange Onion Flatbreads, bottom side up, on two baking sheets. Brush flatbreads with oil. Broil 1 minute or until edges are golden.
6. Turn flatbreads over and spread each with 1/4 cup yogurt mixture. Top with spinach mixture. Broil 1 minute or until spinach begins to wilt.
7. Spoon harissa on flatbreads. Garnish with coconut mixture.