Spinach and Goat Cheese on Focaccia

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In lieu of focaccia, try an Italian country bread studded with olives or just a sturdy and flavorful sourdough.
2 servings


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2 teaspoons olive oil
4 cups vertically sliced onion
1 tablespoon sherry vinegar
1/4 teaspoon black pepper
6 cups loosely packed spinach leaves
1/2 cup (2 ounces) crumbled goat or feta cheese
2 (2-ounce) pieces focaccia (Italian flatbread), cut in half horizontally and toasted


Heat the oil in a large nonstick skillet over medium-high heat. Add onion; cook 5 minutes, stirring occasionally. Continue cooking 12 minutes or until golden brown, stirring constantly. Stir in vinegar and pepper. Remove from pan. Add spinach to pan; cook 1 minute or until spinach wilts. Remove from heat.

Divide cheese evenly between bottom halves of focaccia. Top each half with 1/2 cup onion mixture, 1/3 cup spinach, and top halves of focaccia. Serve immediately.

Created date

May 2004

Nutritional Information

Calories 446
Caloriesfromfat 24 %
Fat 12.1 g
Satfat 5.1 g
Monofat 4.7 g
Polyfat 1 g
Protein 18 g
Carbohydrate 68.8 g
Fiber 14.6 g
Cholesterol 26 mg
Iron 6.8 mg
Sodium 835 mg
Calcium 385 mg