So why am I making something like a Skinny Spinach Feta Panini when I’m known for sticking to foods like pancakes, muffins, cupcakes, and cinnamon rolls? Well . . . Zoe’s Kitchen has really upped my love for Greek food. Ever had it? If not, try their original Greek Salad the first time you stop in. It’s like, just, ya know, the perfect thing. I like Greek food because I really love feta cheese. I guess that’s why I’m nuts about my Skinny Spinach Feta Panini. I think I love every cheese, but feta is so unique and crumbly. If you like feta, you’ll love this panini. Not sure what sparked this. I used to be a strictly mozzarella, cheddar cheese kind of girl. Then came sour cream. Then I got really adventurous and tried goat cheese. Then brie. Blah blah blah. I finally like blue cheese. That took forever. And finally, feta. I am so down for the cheese cause. Here’s what you’ll need when you’re messing with something like bread:
Favorites? I am an addict for marble cheese boards, and one with a cheese slicer? All the better. I also have to have that bread maker. Homemade bread, warm – think those soft, warm doughy rolls that come out fresh at Italian restaurants. And finally, I wholly welcome that Raclette Cheese.
- 1/3 cup pastry flour (110 calories - if using whole wheat pastry flour, the sour cream will need to be doubled)
- 1 teaspoon baking powder (2 calories)
- 1 teaspoon Truvia
- Pinch of salt
- 1 tablespoon hummus of choice, such as eggplant hummus (18 calories, depending)
- 2 tablespoons fat-free sour cream (20 calories)
- 2 tablespoons eggbeaters or liquid egg-whites (18 calories)
- 1/4 cup fat-free feta cheese (50 calories)
- Handful of spinach leaves (4 calories)
- Requires a panini-maker
- Preheat oven to 375F.
- Mix together pastry flour, baking powder, salt and Truvia.
- Add in eggbeaters, low-fat sour cream, and hummus, mixing well after each addition.
- Once mix has been whisked until smooth, pour in half of batter into an individual-sized baking pan.
- Sprinkle spinach leaves and feta on batter, and fold remaining batter over stuffing until covered. Spread to try and cloak spinach and feta, but it will be tough because the batter will be sticky, so don’t worry if you can’t cover it completely.
- Pop in the oven for about 10 minutes, or until the top layer gets a nice golden-brown color.
- While your baking is nearing an end, crank panini maker up to medium-heat. This is my favorite panini maker.
- Take out when food has finished baking and transfer sandwich onto Panini rack. Press for about three full minutes, or until dough is as nice and crisp as desired.