Spanakopita is a crowd pleaser, but buttering sheet after sheet of puff pastry is time-consuming. Cut the fuss (and the fat) by putting the flavors of this dish on flatbread. Preheat the oven to 425 degrees. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add ¼ cup chopped red onion, 2 chopped green onions and 2 minced garlic cloves and saute until the onions have softened. Add 4 cups loosely packed fresh spinach and cook, stirring often, until wilted. Transfer the mixture to the bowl of a food processor. Add ½ cup ricotta cheese, ½ cup crumbled feta cheese, 2 tablespoons lemon juice, 1 teaspoon dried dill, and ½ teaspoon each lemon zest, nutmeg, kosher salt and freshly ground black pepper. Pulse until puréed. Place 1 loaf Afghan naan on a pizza stone or cookie sheet, spread the spinach mixture over the naan, and top with ¼ cup crumbled feta cheese. Bake 13 minutes. Remove from the oven, slice and serve immediately.
This article appears in April 2015.