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Pdf10 ounces frozen spinach, thawed and squeezed dry
4 ounces fontina cheese, shredded (1 cup)
1 tomato, cored and cut into ½-inch pieces
½ cup pitted large brine-cured green olives, chopped
3 garlic cloves, minced
¼ teaspoon red pepper flakes
¼ teaspoon salt
¼ teaspoon pepper
2 (12 by 9-inch) lavash breads
2 tablespoons extra-virgin olive oil
Adjust oven racks to upper-middle and lower-middle
positions and heat oven to 475 degrees. Combine spinach,
fontina, tomato, olives, garlic, pepper flakes, salt, and
pepper in bowl. Brush both sides of lavash with oil, lay
on 2 baking sheets, and bake until golden brown, about 4
minutes, flipping lavash halfway through baking.
Spread spinach mixture evenly on each lavash and
1 ounce Parmesan cheese, grated (½ cup)
sprinkle with Parmesan. Bake until cheese is melted and
spotty brown, 6 to 8 minutes, switching and rotating sheets
halfway through baking. Slice and serve.