Leek & Spinach Stuffed Flatbreads [vegan]

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 these leek and spinach stuffed flatbread

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] 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]

Filled with Mediterranean flavours, these leek & spinach stuffed flatbread are perfect whenever you crave a savoury snack or light bite.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, High Fibre Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Lunchbox, Pancakes & Fritters, Sandwiches & Wraps, Street Food

Cuisine Mediterranean

Servings 4 people

Calories 498 kcal

Equipment

• large mixing bowl
• Rolling Pin
• large frying pan
• pancake pan or non-stick frying pan

Ingredients

 

MetricUS Customary

 

1x2x3x

FLATBREAD DOUGH

• 275 g strong white bread flour
• 1 tsp salt
• 180-190 ml water
• 2 Tbsp olive oil

FILLING

• 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
• salt & pepper

Instructions

 

• 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.

Nutrition

Serving: 200gCalories: 498kcalCarbohydrates: 66gProtein: 11gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gSodium: 828mgPotassium: 508mgFiber: 5gSugar: 5gVitamin A: 3889IUVitamin C: 23mgCalcium: 107mgIron: 3mg

Keyword Flatbread, Leek, Spinach

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