Vegetarian Greek Pizza Flatbread & Spinach Sauté
INGRÉDIENTS
- 1 Tbsp canola oil 15 mL
- 2 to 3 cloves garlic, finely chopped
- 1 small (or 1/2 large) red onion, sliced in half moons
- 3 medium tomatoes, diced
- 2 whole wheat sandwich thins or flatbread or deli flats
- canola oil cooking spray
- 1/4 cup original flavor hummus 60 mL
- 2 Tbsp reduced fat feta, crumbled 30 mL
- 1/4 cup shredded reduced fat mozzarella 60 mL
- 6 pitted Kalamata olives, chopped
- 1/4 to 1/2 tsp oregano 1 to 2 mL
- Spinach Sauté Recipe
- 1 Tbsp canola oil 15 mL
- 2 cloves garlic, minced
- 4 large handfuls baby spinach, rinsed and pat dry 2 cups (500 mL)
PRÉPARATION
- 1. Preheat oven to 350 °F (180 °C).
- 2. In a medium sauté pan heat canola oil over medium flame. Add garlic and onion and sauté 1 to 2 minutes. Add tomatoes and sauté another 5 minutes; set aside.
- 3. Separate sandwich thins into 4 halves, lightly coat each side with cooking spray, place on baking sheet and bake 15 minutes, turning once halfway through.
- 4. To serve, divide ingredients equally between the 4 halves of the sandwich thin. Spread hummus on each toasted sandwich thin and top with tomatoes, mozzarella, feta and olives. Sprinkle with oregano and broil about 5 minutes until cheese is melted. Serve with a side of Spinach Saute (recipe below)
- 5. To make Spinach Sauté: In a large sauté pan heat canola oil over medium-high flame. Add garlic and sauté 2 to 3 minutes. Add spinach, one handful at a time, stirring frequently. Continue adding spinach as space becomes available in pan and cook until wilted, about 8 to 10 minutes.
RENDEMENT
4 servings
PORTION
1 sandwich thin or flatbread and 1/4 cup (60 mL) Spinach Sauté
VALEUR NUTRITIVE
Per Serving
| Calories | 200 |
| Lipides | 11 g |
| Gras saturés | 1.5 g |
| Cholestérol | 5 mg |
| Glucides | 18 g |
| Fibres | 1 g |
| Sucres | 4 g |
| Protéines | 6 g |
| Sodium | 380 mg |
| Potassium | 61 mg |
