Spinach-Sardine Stuffed Breads – Régal

Ingredients:

• 8 slices of bread (white or whole wheat)
• 1 can of sardines (in water or olive oil)
• 2 cups of fresh spinach leaves, chopped
• 2 cloves of garlic, minced
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Remove the crusts from the slices of bread, then use a rolling pin to flatten each slice to about 1/4 inch thickness.
3. In a skillet over medium heat, add 1 tbsp of olive oil and minced garlic. Sauté until fragrant, about 1 minute.
4. Add chopped spinach and cook until wilted and tender. Season with salt and pepper to taste.
5. Drain the sardines from the can and remove any bones.
6. In a bowl, mash the sardines with a fork to break them up.
7. Add the cooked spinach to the sardine mixture and stir well to combine.
8. Take one of the flattened bread slices and place a spoonful of the spinach-sardine mixture in the center.
9. Roll up the bread to enclose the filling, then place it seam-side down on a baking sheet lined with parchment paper. Repeat for the remaining bread slices.
10. Bake in the oven for 10-12 minutes, or until the bread is crispy and golden brown.

Serving Suggestions:

Serve the spinach-sardine stuffed breads warm as a delicious and unique appetizer for your next dinner party. They can also be enjoyed as a savory breakfast or lunch on the go. The combination of the creamy sardine filling and the crispy bread make for a satisfying and flavorful meal.