Filled with Mediterranean flavours, these leek & spinach stuffed flatbread are perfect whenever you crave a savoury snack or light bite.
For a tasty savoury snack or light bite, try this vegan leek and spinach stuffed flatbread recipe.
The filling is made from leek and spinach mixed with sun-dried tomatoes, Kalamata olives and basil. The flatbreads are not greasy at all as they are pan-fried in a non-stick frying pan or pancake pan without any oil.
Filled with some delicious Mediterranean flavours, this dish hits the spot every single time.
How to make this leek and spinach stuffed flatbread recipe
The first step is to make the dough by kneading together some bread flour, salt, water and olive oil. The dough is then left to rest while you prepare the rest of the ingredients.
For the filling, the spinach and leeks are cooked with some olive oil with shallots, garlic, sun-dried tomatoes, Kalamata olives and basil. Make sure you chop the shallots, spinach and leeks very finely. I use a mandoline for the leeks and a very sharp knife for the shallots and spinach leaves.
When you are ready to assemble the flatbread, split the dough into 4 equal pieces. On a floured surface, shape each piece into a small ball. Using a rolling pin, roll out each one to a circle of around 23cm [9 inches] in diameter.
Place a quarter of the vegetable filling onto the top half of the first dough circle. Spread the filling to a semi-circle shape, leaving a 2cm [0.8 inch] edge. Brush the edge of the semi-circle with water. Fold the other side of the dough over the filling. Gently press the edges to close the flatbread. Gently pat the filling down so it is evenly distributed.
I like to assemble the flatbreads one by one, while the previous one is cooking.
These leek and spinach stuffed flatbreads are best eaten warm so once cooked, transfer them to an ovenproof dish and keep them in a warm oven while you pan-fry the rest.
Here are more light bite recipes you may like to try:
- SWEET POTATO WRAPS WITH TAHINI HARISSA DRESSING [VEGAN]
- ROASTED CAULIFLOWER FLATBREADS WITH MUHAMMARA DIP [VEGAN]
- “NO DUCK” HOISIN JACKFRUIT WRAPS [VEGAN]
I hope you enjoy this vegan leek and spinach stuffed flatbread recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Leek & Spinach Stuffed Flatbread [vegan]
Disclaimer: the equipment list above includes affiliate links to products I use and like.
- 275 g strong white bread flour
- 1 tsp salt
- 180-190 ml water
- 2 Tbsp olive oil
- 3 Tbsp olive oil
- 4 shallots
- 2 garlic cloves
- 250 g leek
- 100 g spinach
- 6 large sun-dried tomatoes in oil
- 12 pitted Kalamata olives
- 30 g basil
- lemon juice to taste
- salt & pepper
- Start by making the dough. In a large bowl, mix together the flour, salt, water and olive oil. Knead by hand on a lightly floured surface until you get a smooth and elastic dough.
- Alternatively, you can also use a food mixer fitted with a dough hook kneading for 5 mins under medium speed.
- Leave the dough to rest in a bowl covered with a damp cloth or cling film while you prepare the filling.
- Cut the leeks into very fine slices. If you have one, a mandoline works perfectly here.
- Chop the spinach into very fine strips.
- Chop the shallots finely and grate the garlic cloves.
- Heat some olive oil in a large frying pan. Add the finely chopped shallot and fry gently until soft. Add the leeks, spinach and garlic to the pan. Cook for around 10 minutes until the leeks are cooked.
- Add finely chopped sun-dried tomatoes, finely chopped Kalamata olives and finely chopped basil. Cook together for another 5 mins. Season to taste with lemon juice, salt and pepper. Set aside.
- Split the dough into 4 equal pieces. On a floured surface, shape each piece into a small ball. Using a rolling pin, roll out each one to a circle of around 23cm [9 inches] diameter.
- Heat up a non-stick frying pan (or pancake pan) under high heat.
- Place a quarter of the vegetable filling onto the top half of the first dough circle. Spread the filling to a semi-circle shape, leaving a 2cm [0.8 inch] edge. Brush the edge of the semi-circle with water. Fold the other side of the dough over the filling. Gently press the edges to close the flatbread. Gently pat the filling down so it is evenly distributed.
- Transfer the first flatbread to the frying pan. Pan-fry it dry for 3-4 minutes on each side without adding any oil to the pan. Watch that the flatbread does not burn and reduce the heat if necessary.
- Assemble and cook the rest of the flatbreads following steps 11 and 12, while the other flatbreads are cooking.
- If you wish to keep the flatbreads warm, transfer the cooked flatbreads to an ovenproof dish and keep them in a warm oven while you pan-fry the rest.
- Serve hot or warm.
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