Hare Krishna Spinach and Feta Flatbread is a Mediterranean-inspired dish topped with sautéed spinach, crumbled paneer (as a substitute for feta cheese), and a drizzle of olive oil.
This flatbread is both light and flavorful, perfect as a starter or a main course paired with a hearty dal.
Serving Suggestions
Hare Krishna Spinach and Feta Flatbread can be enjoyed with:
- Hearty Dal: Pair with a rich dal for a satisfying meal.
- Fresh Salad: Serve with a fresh green salad for a light accompaniment.
These serving suggestions enhance the taste of meals and foster a sense of community and togetherness when shared with fellow devotees.
Recipe Yield
This recipe makes approximately 4 servings. Serve it hot for the best taste and texture.
PrintSpinach and Feta Flatbread Recipe
Hare Krishna Spinach and Feta Flatbread is a light and flavorful dish, inspired by the principles of bhakti yoga. This flatbread recipe uses sautéed spinach and crumbled paneer to create a Mediterranean-inspired dish that can be enjoyed at any time of day. In the tradition of Gaudiya Vaishnavism, preparing and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Hybrid
- Method: Baking
- Cuisine: Mediterranean-Indian Fusion
- Diet: Vegetarian
Ingredients
For the Flatbread:
- 2 cups whole wheat flour (250g)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon dry yeast
- 3/4 cup warm water (180 ml)
- 2 tablespoons olive oil
For the Topping:
- 1 cup fresh spinach, sautéed and drained (30g)
- 1/2 cup crumbled paneer (120g)
- 1/4 teaspoon hing (asafoetida)
- Olive oil, for drizzling
Instructions
- Prepare the Flatbread Dough: In a large bowl, mix whole wheat flour, salt, sugar, and dry yeast. Gradually add warm water and olive oil, kneading to form a soft dough. Cover and let it rise for 1 hour until doubled in size.
- Preheat the Oven: Preheat your oven to 475°F (245°C). Place a baking sheet in the oven to heat.
- Roll Out the Dough: Divide the dough into four portions. Roll out each portion on a floured surface to form a round flatbread base.
- Assemble the Flatbread: Place the rolled dough on parchment paper. Top with sautéed spinach, crumbled paneer, and a sprinkle of hing. Drizzle with olive oil.
- Bake the Flatbread: Transfer the flatbread (with parchment paper) onto the hot baking sheet. Bake for 10-12 minutes until the crust is golden and the toppings are heated through.
- Serve Hot: Serve the spinach and feta flatbread hot with your favorite side dish.
Notes
- Variation: Add sun-dried tomatoes or olives for extra flavor.
- Storage: Store any leftover flatbread in an airtight container in the refrigerator for up to two days. Reheat before serving.
Nutrition
- Serving Size: 1 flatbread
- Calories: 250 kcal
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg