Afghan Bread with Spinach

1. 1

   Preheat oven to broil.

2. 2

   Open up and flatten Afghan bread loaf and slice into 2-oz sections; there will be one leftover section.

3. 3

   Sprinkle with water and heat under broiler for about 30 seconds until softened.

4. 4

   Remove from oven.

5. 5

   Meanwhile, take rinsed spinach with water still on leaves and place in large pot.

6. 6

   Add 2 tablespoons balsamic vinegar, and steam spinach over medium heat about 5 minutes, or until wilted, taking care not to scorch.

7. 7

   Remove from heat, press firmly with tongs to press out excess water and drain carefully.

8. 8

   Chop spinach and separate into 6 equal-sized portions.

9. 9

   Mash fava beans coarsely with olive oil, 1 tablespoon balsamic vinegar, sesame oil, garlic, zahtar, salt and pepper.

10. 10

    Divide into 6 equal-sized portions.

11. 11

    Using about 2 tablespoons per serving, spread bread slices with soy cream cheese.

12. 12

    Then spread with mashed fava beans, covering the cream cheese well, and top with equal portions of well-drained spinachif not well-drained, spinach could turn bread soggy.

13. 13

    Garnish with sesame seeds and serve.

* Per serving · 4 servings · Values may vary.