Spinach English Muffins with Goat Cheese and Tomato Relish

Name: Spinach English Muffins with Goat Cheese and Tomato Relish
Total time: 50 min
Yield: 12 servings
Ingredients: 5 cups spinach leaves; 4 cups all-purpose flour; 1 teaspoon active dry yeast; 1 teaspoon sugar; 2/3 cup plain yogurt; 3 tablespoons sunflower oil; 2 tomatoes diced; 1 red onion small, peeled and diced; 2 tablespoons wine vinegar; 5 ounces soft goat cheese chevre; baby spinach leaves to garnish

RecipesPlus

11Ingredients

240Calories

50Minutes

Ingredients

servings:

5 cups spinach leaves
4 cups all-purpose flour
1 teaspoon active dry yeast
1 teaspoon sugar
2/3 cup plain yogurt
3 tablespoons sunflower oil
2 tomatoes (diced)
1 red onion (small, peeled and diced)
2 tablespoons wine vinegar
5 ounces soft goat cheese (chevre)
baby spinach leaves (to garnish)

Directions

Blanch spinach leaves in boiling salted water for 1 min. Drain in a colander, refresh under cold running water, drain again. Chop spinach finely.
Mix flour, yeast, pinch salt, sugar, spinach and yogurt in a bowl and stir to make a smooth dough. Add 4-6 tbsp water and knead. Shape dough into a ball and leave in a warm place for 1 hour to rise.
Preheat oven to 425°F. On a floured surface roll out the dough to 3/4 inch thick. Cut out 12 cakes using an 3 inch round cutter.
Heat 1 tbsp oil in 2 large frying pans and pan-fry the cakes for 6 minutes on each side. Mix together the tomato and onion with salt, pepper, vinegar, and 1 tbsp oil to taste.
Slice cakes horizontally in half, spread with goat cheese and bake for 4 mins. Serve with spinach leaves and tomato salad.

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