Coca de Espinacas a la Catalana Recipe

Ingredients

• 500 g (1.1 lb)plain flour
• 270 g (270 ml; 1 cup + 1 1/2 tbsp)lukewarm water
• 7 g (2 1/2 tsp)active dry yeast
• 1/2 tbspsugar
• 2 tbspextra virgin olive oil
• 1 1/4 tspsalt
• 1 doseEspinacas a la Catalana

Instructions

1. 1

   Activate the yeast

   Stir the yeast and sugar into the lukewarm water and leave it aside until activated and frothy.

2. 2

   Combine the dough

   While the yeast activates, put the flour, salt and extra virgin olive oil into a mixer fitted with a dough hook. Pour in the frothy yeast mixture.

3. 3

   Knead the dough

   Knead for 3 minutes, until the dough is smooth, soft and elastic. Without a mixer, knead by hand for 5–10 minutes.

4. 4

   Let it rise

   Shape the dough into a ball, dust it lightly with flour and place it in a large bowl. Cover with a dry cloth and leave to rise for at least 2 hours, or until doubled in volume.

5. 5

   Prepare the topping

   Prepare the spinach mixture and set it aside.

6. 6

   Roll the dough

   Roll the dough into a thin rectangle, about 3 mm thick.

7. 7

   Bake the base

   Set the dough on a baking-paper-lined oven tray and bake in a preheated oven at 180°C for 15 minutes.

8. 8

   Add the spinach

   Take the base out of the oven and spread the spinach mixture evenly over it.

9. 9

   Finish baking

   Raise the oven temperature to 200°C. Return the coca to the oven and bake for another 5–10 minutes, until the dough is golden brown and cooked through.

10. 10

    Slice and serve

    Cut the coca into slices and serve.

What is coca de espinacas a la catalana?

Coca is a Catalan style of flatbread, made in both savoury and sweet forms and often served in slices. This version pairs a thin yeasted base with Espinacas a la Catalana, a spinach preparation traditionally associated with raisins.

The dough is rolled thin and baked before the topping goes on, helping it stay crisp rather than becoming heavy beneath the spinach.

Nutrition and macros by portion

The nutrition label shows one serving as written: 447 calories, 12g protein, 72g carbs, 14g fat.

The flour and sugar supply most of the carbohydrates, while olive oil contributes much of the fat; the spinach mixture also affects the final macros depending on its ingredients. The dough adds some protein, with spinach contributing a smaller amount. Pair a slice with a generous salad or other vegetables for a more balanced plate.

The dough and its rise

Yeast mixture: the water should be lukewarm rather than hot, so it can activate without being overheated. Look for froth before adding it to the flour.

First rise: allow at least 2 hours, and use the doubled volume as your cue rather than relying on the clock alone. A light dusting of flour helps keep the dough from sticking as it rests.

Rolling and baking the base

Thin rectangle: roll the dough to about 3 mm thick for the crisp, delicate base described in the recipe. Aim for an even thickness so the edges and centre bake at a similar rate.

First bake: baking the plain base for 15 minutes at 180°C gives it a head start before the moist topping is added. Use baking paper to make it easier to handle.

Adding the spinach topping

Even layer: distribute the prepared spinach mixture across the base so each slice gets a balanced topping. Keep the layer reasonably even to help the coca finish baking uniformly.

Final bake: the oven is raised to 200°C for the last 5–10 minutes. Check for a golden base and dough that is cooked through before taking it out.

Texture and serving

The finished coca should be crisp and golden underneath, with the spinach sitting evenly on top. Let it settle briefly after baking so it is easier to slice neatly.

Serve it warm or at room temperature, cut into sharing pieces. It works well as part of a brunch spread or alongside a simple salad.

Timing the bake

Rising time: the dough needs at least 2 hours to double, so allow for that when planning, even though the recipe's stated total time is 55 minutes. The rise can take longer if the room is cool.

Oven time: the two baking stages take 20–25 minutes altogether. Start checking at the lower end of the final 5–10 minute range, as ovens can vary.

Recipe notes & tips

• Wait for the yeast mixture to become frothy before adding it to the flour.
• Knead until the dough feels soft and elastic, not just until the ingredients come together.
• Use the doubled volume as the sign that the dough has risen enough.
• Roll the dough evenly to about 3 mm so it bakes consistently.
• Spread the spinach mixture evenly to avoid heavily topped and bare patches.
• Check the centre and edges during the final bake for a golden, fully cooked base.

Variations

• More raisins: stir extra raisins into the prepared spinach mixture for a sweeter contrast.
• Herb finish: scatter chopped fresh herbs over the topping before serving.
• Garlic note: add cooked garlic to the spinach mixture when preparing it.
• Smaller pieces: divide the rolled dough into individual portions and adjust baking as needed.
• Crisper base: roll the dough slightly thinner while keeping it even.

Common mistakes to avoid

• Hot water: it can prevent the yeast from activating; use lukewarm water.
• Impatient rising: the dough may bake up dense; wait until it has doubled in volume.
• Uneven rolling: thick spots can remain doughy; aim for a consistent 3 mm thickness.
• Topping too soon: adding spinach before the first bake can soften the base; follow the two-stage bake.
• Skipping the temperature increase: the topping stage needs the oven at 200°C; raise it before returning the coca.
• Relying only on the timer: ovens differ, so check that the base is golden and cooked through.

How to store

Keep leftover coca covered in the refrigerator and eat within 2–3 days. Reheat in an oven until warmed through to help the base regain some crispness.

Frequently asked questions