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Spinach, cream cheese and bacon flatbread

If you are having guests over and want to cook them a starter that will take you no longer than 20 minutes, we guarantee that they will go wild for this spinach, cream cheese and bacon flatbread. Because cheese and bacon!


120g streaky bacon
160g pancetta, cut into 1 cm lardons
4 naans
300g baby spinach
Salt and black pepper
Juice of 1 lemon
1 tbsp olive oil
6 spring onions, sliced
150g cream cheese

1. Preheat oven to 180°C.
2. Place the bacon and lardons on a baking tray and roast for 15 minutes, until golden and crisp. Heat the naans for a few minutes. Set aside.
3. Place 200g spinach in a dry pan, season and fry over medium heat for 3 minutes, until wilted. Add the lemon juice, remove from the pan, set aside.
4. In the same pan, heat the oil and fry 2 spring onions over medium heat for 2 minutes, until soft.
5. Place the cooked spinach, spring onions and bacon in a food processor and pulse until smooth. Season.
6. Spread a thin layer of cream cheese on each naan, then a layer of spinach purée. Top with the remaining spinach, spring onions and lardons, and serve.

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