Coca de Espinacas a la Catalana

With the race divided into several regions, each participant chose one to cook from. My first thought was Normandy, a place I have very fond memories of.

At the time, however, I was following a fat-free diet due to gallstones. That made it hard to do justice to the recipes I love most from that region, so I decided to leave it for another occasion.

That led me to Catalonia, a region I know well and have always felt drawn to. In my twenties, I spent a few weeks of summer in a small village in the Catalan Pyrenees while volunteering in a National Park.

Over the years, I have also visited Barcelona several times. Those experiences shaped my appreciation for Catalan food and its simple, well-balanced flavours.

This connection is what brought me to Coca de Espinacas a la Catalana. A coca is a traditional Catalan pastry that can be sweet or savoury, similar to other Mediterranean flatbreads.

For this version, I chose a classic topping of Espinacas a la Catalana, made with spinach, raisins, and pine nuts. Simple and reliable, it is the kind of recipe that earns a regular place in the kitchen.

Key Ingredients for Coca de Espinacas a la Catalana

Flour

Gives the dough its body and makes it easy to roll out thinly. Plain flour is a good choice here, as it handles well and bakes into a crisp yet tender base. Unbleached flour tends to give more reliable results.

Extra Virgin Olive Oil

Adds a gentle olive note and keeps the dough soft while baking. Choose an olive oil with a clean, mild flavour so it sits comfortably alongside the spinach topping.

Espinacas a la Catalana

The topping brings together spinach, raisins, and pine nuts for a mix of savoury and subtle sweetness. Drain the spinach well before using, as excess moisture can affect how the dough bakes.

Find the complete list with measurements in the recipe card below.

How to Make Coca de Espinacas a la Catalana

Dough

Step 1: Put the yeast and sugar into the lukewarm water and set it aside to activate.

Step 2: In the meantime, place the flour, salt, and extra virgin olive oil in a mixer fitted with a dough hook.

Step 3: Once the yeast mixture becomes frothy, pour it into the mixer.

Step 4: Knead for 3 minutes, until the dough looks smooth and feels soft and elastic to the touch. If you do not have a mixer, knead all the ingredients by hand for 5–10 minutes.

Step 5: Shape the dough into a ball, dust it lightly with flour, place it in a large bowl, cover with a dry cloth, and let it rise for at least 2 hours or until doubled in volume.

Topping

Step 1: Prepare the spinach mixture and set it aside.

Assembling

Step 2: Place it on an oven tray lined with baking paper and bake in a preheated oven at 180°C – 355°F for 15 minutes.

Step 3: Remove it from the oven and top evenly with the spinach mixture.

Extra Help from the Kitchen

Weigh the Flour Accurately – Use a kitchen scale instead of cups to keep the dough supple and easier to roll without shrinking during shaping.

Test the Dough Before Rolling – Press the dough lightly with a fingertip to check readiness; it should spring back slowly, showing it has relaxed properly.

Spread the Topping Thinly – Apply the spinach mixture in an even, light layer so heat reaches the dough during the final bake and cooks it through.

Avoid Over-Flouring the Work Surface – Dust lightly when rolling, as excess flour can dry the dough and affect how it bakes.

Rest Briefly Before Slicing – Allow the coca to sit for a few minutes after baking to help the base firm up and make slicing cleaner.

Variations and Twists

Add Roasted Red Peppers and Onions – Scatter thin strips of roasted red peppers and softly cooked onions over the spinach topping before the second bake.

Use Dried Cranberries Instead of Raisins – Replace the raisins in the spinach mixture with dried cranberries for a slightly sharper fruit note that still works well with pine nuts and spinach.

Include Anchovies or Cured Fish Strips – Lay small pieces of anchovy or cured fish over the spinach topping before returning the coca to the oven. Use sparingly so the saltiness stays balanced.

Add Artichoke Hearts – Spread well-drained artichoke hearts over the spinach topping before baking. They add another vegetable layer and pair naturally with the greens.

Mix in Sautéed Bell Peppers – Add lightly sautéed red or yellow bell peppers to the spinach topping to introduce extra colour and mild sweetness without adding moisture.

Storage and Shelf Life

Store the baked coca in an airtight container in the refrigerator for up to 3–4 days once fully cooled. For freezing, allow it to cool completely, then wrap individual slices tightly and freeze for up to 1 month.

Thaw at room temperature, then reheat gently in the oven until warmed through before serving.

Related Posts:

• Espinacas a la Catalana
• Spinach and Feta Gozleme
• Low Fodmap Mini Focaccia
• Onion Schiacciata
• Potato-based Focaccia