ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spinach and Goat Cheese on Focaccia

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.