Makes a great sandwich wrapper. Make thick or thin, depending on your desires. Stays flexible, yet is sturdy enough to stand up to fillings. Add herbs or spices to vary the flavor - caraway seeds give the illusion of a rye type bread. My favorite way is to make thin for a wrap, seasoned with some garlic and cayenne pepper.
- Thaw spinach, then squeeze out as much liquid as you can. Place the dry spinach in a bowl and break up into small clumps.
- Preheat oven to 350. Line a baking sheet or pan with parchment paper, or spray well with non-stick spray.
- Add remaining ingredients to spinach and stir to break up the spinach into small pieces and combine the ingredients well.
- Spread batter evenly into prepared baking pan.
- Bake about 20 minutes, or until dry and turning golden brown.
- Remove from oven, loosen from parchment paper, let cool. Cut into desired serving sized pieces.
- I usually use a cookie sheet that measures 10x13, the batter spreads out to about 1/4 inch in this pan. When it is cooked it makes a thickish wrapper that can be rolled up around whatever ingredients. You can use a smaller pan to have thicker "bread" if desired.
- Keeps well in a plastic bag for a couple of days. I have never had enough to last longer than that, it usually gets eaten by the second day.