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Margerum Wine Company

White Bean and Spinach Flatbread

White Bean and Spinach Flatbread
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Imperial (US)
  • 2 cups cooked white beans, drained and rinsed
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves
  • Freshly ground pepper and sea salt
  • 4 pieces naan or pita bread
  • Olive oil, for drizzling
  • 2 cups fresh baby spinach
  • 1 cup crumbled feta cheese
  • 1⁄4 cup fresh mint leaves
  • Pinch of chile flakes

For the white bean puree, combine the beans, olive oil, lemon zest and juice, garlic, and a few generous pinches of salt and pepper in a food processor, and blend until smooth. Be sure to check seasoning to taste. Cover and chill until ready to use.
For the flatbreads, preheat your oven to 400°F or use a preheated grill.
Divide and spread 1⁄2 cup of white bean puree onto each flatbread, top with spinach leaves, some crumbled feta cheese, chopped mint leaves, and chile flakes. Sprinkle lightly with salt and pepper. Drizzle again with some olive oil and pop into the hot oven for just a few minutes to wilt the spinach and slightly warm the cheese, or warm on the grill.
Cut and serve warm.

Contribution by: Food Pairings – Simply Delicious Wine Country Recipes by Robin Goldstein