Have you heard of naan? If you haven't already, you will now. Similar to when you get a new car and suddenly you see the same make and color all over the road. Naan is like that. It is a great vehicle for so many different recipes, you'll be seeing it everywhere.
I especially love it for entertaining. You can prepare it in advance and put it in the oven right before guests arrive. This way you have time for getting ready and mingling with guests instead of, lets say, sweating-over-a-hot-stove-trying-to-make-conversation-while-pouring-drinks-for-your-friends-hoping-your-spinach-and-feta-naan-flatbread-isn't-burning-in-the-oven.
2 pieces of naan
1 package of frozen spinach, defrosted
1/2 small yellow onion, minced
1 clove of garlic, minced
good quality feta
1 lemon (zest and juice)
extra virgin olive oil
crushed red pepper
salt & pepper
Preheat oven to 425. (Unless you will be baking the dish later on).
Mince onion and garlic and set aside. Squeeze water out of spinach and set aside.
Heat 2 tablespoons of extra virgin olive oil over medium high heat. Add onion and garlic and sprinkle with a little salt. Saute, stirring occasionally until the onion is translucent (about 3 minutes). If garlic starts to burn turn down heat. Add in the spinach and break up with a wooden spoon. Turn heat down to low and add in the zest of 1 lemon. Cook for about 3 minutes to mend flavors together. Add in another 1/2 teaspoon of salt and 1/4 teaspoon of crushed red pepper. Remove from heat. Taste and adjust seasoning if need be.
Drizzle naan with a little oil. Spread spinach mixture evenly over the naan. (You may have extra). Crumble on feta.
*If preparing dish in advance stop here and set it aside until you are just about to serve.
Drizzle top of spinach and feta flatbread with a little more oil. Bake until crispy and the feta has turned slightly golden (about 10 minutes).
Squeeze on a little more fresh lemon juice, slice, and serve.