Julia’s Spinach And Feta Flatbreads
There is something about the combination of spinach, feta, and fried dough that hits all the right comfort food notes, without being too heavy.
In this recipe, inspired by a weekend snack ritual when shopping at the farmer’s market, Julia Busuttil Nishimura creates the perfect pillowy pocket to stuff full of delicious fillings, especially for when those cravings hit – YUM!
Revisit the full recipe here.
Photo – Eve Wilson for The Design Files
Photo – Eve Wilson for The Design Files
Photo – Eve Wilson for The Design Files
Once the pastry is wrapped around the tomatoes, the crunchy crust forms a case around the abundant veggies and will contain all their juices. Photo – Eve Wilson for The Design Files.
The secret to achieving the perfect buttery, golden crust? Butter! And a little bit of sour cream… Photo – Eve Wilsonfor The Design Files.
What a spread! Photo – Eve Wilson for The Design Files.
Icing the layered cake with creme fraiche frosting. Photo – Eve Wilson for The Design Files.
Julia and sweet Yuki at home! Photo – Eve Wilson for The Design Files.
This epic cake is a real showstopper! Photo – Eve Wilson for The Design Files.
Rhubarb roasted with cardamom, orange, vanilla and sugar. Photo – Eve Wilson for The Design Files.
This festive looking dessert is sure to bring the vibe! Photo – Eve Wilson for The Design Files.
Hazelnut meringues ready to serve with roasted rhubarb and creme fraiche. Photo – Eve Wilson for The Design Files.
Photo – courtesy of Clem Day.
Photo – courtesy of Clem Day.
Photo – courtesy of Clem Day.
