These are a great variation on the more typical Italian pizzas.
The recipe is from "Crazy Water, Pickled Lemons" by Diana Henry - a great book on food from the Middle East, Mediterranean and North Africa.The spinach is cooked down with red onion until all the free moisture is gone and the spinach starts to dry.
I need to have gluten free food, so the bases are not from the book (though the method is the same). I replaced the standard wheat flour with a mix of 60% off the shelf gluten free flour mix and 40% chick pea flour. This works fine, so long as you are careful with rolling them out as they are more fragile. I tend to just make smallish bases and just push and pull them in to shape with my hands. I pre-cooked the bases in a hot oven for five minutes before putting the spinach and feta on. I usually do this with pizzas as I find standard ovens lack the fire power to cook pizzas as quickly as they really should.
I even used homegrown pomegranates!
